Herb Garlic Baguettes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
• Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

Steps:

• Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
• Mix using dough hook (s) until well blended, scraping bowl if necessary.
• Dissolve yeast and sugar in warm water.
• Continue mixing on slow speed and slowly add yeast mixture and cold water.
• If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
• If dough is too dry you may add a little extra water.
• Continue mixing until dough is smooth and elastic, about 3 minutes.
• Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
• When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
• Divide dough in half.
• Shape each half into a 12 inch long loaf.
• Place loaves on a greased baking sheet.
• With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
• Combine egg and 1 TSP water, whisking until well blended.
• Brush top of each baguetter with egg mixture.
• Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
• Preheat oven to 450°F.
• Remove plastic wrap and brush top of each baguette with egg mixture again.
• Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
• Remove and cool on wire racks.

Steps:

• Preheat oven to 475 degrees. Cut 1/2 inch off the top of both heads of garlic. Place each garlic head on a separate piece of parchment, and slowly drizzle 1 tablespoon oil on top of each. Wrap parchment tightly around garlic, then wrap each packet in foil. Roast until cloves are tender and golden brown around edges, 30 to 35 minutes.
• Preheat broiler. Brush torn sides of bread with remaining oil. Sprinkle with salt, and season with pepper. Place on a baking sheet, and broil until gold, about 3 minutes.
• Using a vegetable peeler, thinly shave Parmesan. Serve baguette with roasted garlic and shaved Parmesan on the side.

Steps:

• Spray counter lightly with non-stick cooking spray. If using rolls, combine them together to make a ball. Flatten dough into a rectangle. In a small bowl, combine parsley, basil, rosemary, garlic powder, onion powder and pepper. Sprinkle over the flattened dough. Fold the rectangle in half enclosing seasonings and knead until evenly mixed throughout the dough. Divide dough in half and roll each half into a baguette shape, about 16 inches long. Place on a sprayed baking sheet. Make 4 or 5 cuts across the top of each one 1/4-inch deep and brush with olive oil. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-15 minutes. Cool, slice and enjoy dipped in olive oil and seasoned balsamic vinegar.

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.