ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
HERB TOAST
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat; set aside. In a small bowl, combine parsley, thyme, rosemary, salt, pepper, and oil.
- Spread bread slices with garlic, then brush with herb mixture. Place in a single layer on prepared baking sheet, and bake until crisp and edges are beginning to brown, 10 to 12 minutes.
ITALIAN HERB BREAD II
A nice texture and flavor, great with any Italian food. Grill with a little butter and garlic for garlic bread.
Provided by Kathy Kauffman
Categories Bread Yeast Bread Recipes
Yield 10
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Medium Crust and Basic/White Bread settings, and press Start.
Nutrition Facts : Calories 23.7 calories, Carbohydrate 1.5 g, Cholesterol 0.5 mg, Fat 1.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 261.9 mg, Sugar 1.1 g
ITALIAN HERB BREAD FOR THE BREADMAKER
My husband, formerly a rye bread only man, loves this for his sandwiches. When cubed and toasted this bread makes fabulous croutons as well.
Provided by luvinlif2k
Categories Yeast Breads
Time 3h15m
Yield 2 lb. loaf
Number Of Ingredients 12
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Put pan into the oven chamber.
- Select Basic Cycle.
Nutrition Facts : Calories 1169, Fat 16.5, SaturatedFat 3.9, Cholesterol 3, Sodium 1844.2, Carbohydrate 220.7, Fiber 15.7, Sugar 21.3, Protein 36.6
ITALIAN GARLIC TOAST
"EVERY Italian meal must have its garlic bread, and this recipe is not only delicious but also attractive. It's rich which cheese and butter and colorful with paprika. Auntie Ann always waited until we were all seated before bringing out her garlic bread, warm from the oven."
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.
Nutrition Facts : Fat 12 g fat (7 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 549 mg sodium, Carbohydrate 36 g carbohydrate, Fiber 2 g fiber, Protein 7 g protein.
ITALIAN HERB BREAD
"I modified a recipe to come up with this savory bread that my family loves," says Dolores Bell of Belleview, Florida. "A loaf does not last long. In fact, they begin cutting it while it's still hot!"
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 236mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD
For this surefire crowd-pleaser, we singled out the best part of a stuffed-crust pizza: the crust, of course. Load an easy dough up with thinly sliced low-moisture mozzarella, then give it a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano. After baking, seal the deal with a side of marinara sauce.
Provided by Greg Lofts
Time 1h40m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
- Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
- Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
- Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
- Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.
TOASTED GARLIC-BUTTER-AND-HERB BREAD
These quick herby toasts are a must make. They're just what you need to soak up broth in a dish like Saffron-and-Orange-Scented Seafood Stew. Be sure not to skimp on the stick of butter, or the garlic.
Provided by Greg Lofts
Categories Bread Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 to 8 inches below element. In a bowl, stir together butter, garlic, herbs, and red pepper flakes; season with salt and pepper. Broil bread on a rimmed baking sheet lined with a wire rack, split side up, until lightly toasted, 2 to 3 minutes.
- Divide butter mixture among toasts, spreading evenly to edges. Broil until crisp and golden brown in places and butter is sizzling, 3 to 5 minutes. Serve warm.
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THE BEST GARLIC BREAD YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (19)Total Time 20 minsCuisine American
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
- In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
- Bake for 10-15 minutes or until slightly golden brown on the edges. If you want to add cheese, add it the last 2 minutes of baking. If you like a crispier garlic bread, bake for 3-5 minutes more, watching carefully until it is as golden as you like.
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- Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
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