Gourmet Garlic Loaf Over The Top Garlic Bread Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
• Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices.
• Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

Steps:

• Preheat the broiler.
• In a medium bowl, mix the mayonnaise, Parmesan cheese and garlic powder until thick.
• Slice the Italian bread in half lengthwise and spread each half with mayonnaise mixture. Place halves on a medium baking sheet.
• Broil 2 to 5 minutes, checking frequently, until mixture is bubbling and golden brown.

Steps:

• Preheat the oven to 400°F (200°C).
• Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
• Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
• Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
• In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
• In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

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:

• In a small bowl, combine the butter, parsley, garlic powder, and garlic salt.
• Cut dough inti 1 inch pieces, and dip into butter mixture,.
• Layer in a greased 9x5 inch loaf pan.
• Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 30 minutes or until golden brown.
• Serve warm.6.

Steps:

• Cut french loaf in half lengthwise.
• Tear out the soft inner portion of the bread, leaving the crust.
• Place the 2 halves of the loaf (crusts) onto a foil lined baking sheet.
• Melt butter in a large skillet, stir in garlic and sesame seeds.
• Add bread chunks and fry until bread is golden and the butter is absorbed.
• Remove from heat.
• Combine parmesan& jack cheeses, sour cream, parsley flakes and lemon pepper seasoning.
• Combine bread mixture and artichoke hearts and add to cheese mixture.
• Spoon mixture into bread crust shells.
• Sprinkle with cheddar cheese and bake at 350 degrees for 30 minutes.
• Garnish with olives, tomato slices and parsley sprigs.

Steps:

• Place all ingredients in given order in your bread maker.
• Set for regular or rapid bake cycle.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the garlic and oil, mix well.
• In another bowl, combine parsley, thyme, marjoram and paprika.
• Add Parmesan; mix well.
• Cut each loaf crosswise into diagonal slices, without cutting all the way through.
• Brush cut sides of slices with garlic oil.
• Sprinkle herb mixture between slices.
• Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes.
• Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.
• FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
• Freeze up to 1 month.
• To heat, preheat oven to 350°F.
• Remove foil and plastic wrap from loaves; rewrap in foil.
• Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Steps:

• Divide dough into 24 pieces. In a small bowl, combine the onion, butter, garlic, parsley and salt. Dip each piece of dough into butter mixture; place in a 10-in. fluted tube pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Serve warm, with olive oil if desired.

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, mix together the butter, garlic, herbs, salt,a nd pepper well.
• Slice the bread 1" thick but do not cut all the way through the bottom of the loaf.
• Spread approximately 1 to 2 tsp of the garlic butter in between each cut.
• Wrap the bread in aluminum foil and bake about 10 minutes.
• Serve immediately.