Garlicbreadsupreme Recipes

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together the butter, Parmesan cheese, garlic, marjoram, basil, fines herbs mix, oregano, black pepper, and parsley until thoroughly combined. Split the Italian bread loaf in half lengthwise, and spread each half generously with the butter mixture.
• Bake the garlic bread on the top rack of the preheated oven until the butter mixture melts and bubbles, 10 to 15 minutes; turn on the broiler, and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.

Steps:

• In a small bowl, mix the first 5 ingredients. Unroll dough; spread butter mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices; place in greased muffin cups, cut side down., Bake at 400° for 10-12 minutes or until golden brown.

Steps:

• Mix together the butter, oil, garlic, and salt.
• Add the parsley and mix. (If using fresh parsley, I use about 1 Tablespoon. If using dried parsley, I use about 2 pinches.).
• Cut the french bread in half, length-wise, so you have a top half and a bottom half.
• Spread the butter mixture on both halves.
• If desired, sprinkle about 1-2 Tablespoons of grated parmesan on each half.
• Place each half "butter side up" on a cookie sheet and bake at 350 until heated through. Then turn to broil, watching constantly, to brown slightly. Be careful not to let it burn on broil. Broiling should take no longer than a minute.

Steps:

• In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Steps:

• Preheat oven to 350.
• Take a piece of foil and place whole garlic cloves in it, coating with a generous amount of olive oil.
• Wrap tightly.
• Bake until done, 20 min to 1/2 hour.
• Cloves will be done when sweet smelling, soft and golden brown.
• Split bread lengthwise.
• Remove excess dough.
• Mash roasted garlic with all other ingredients except cheeses.
• Spread cut surfaces of bread with butter mixture.
• Sprinkle with parmesan and layer bottom half with mozzarella.
• Press halves together and wrap tightly in foil.
• Bake at 350 degrees until outer crust is crispy and cheese is melted, about 15 minutes.
• Let cool slightly and cut into thick vertical slices.
• I like it just as it is, crispy outside, moist and chewy (and slightly saturated!) inside, but you could bake this open faced on a cookie sheet for a crisper texture.
• If you do this, put mozzarella on both sides.
• You can make the garlic butter ahead of time and refrigerate it.
• It's also to die for melted over hot pasta!