Mexican Style Garlic Bread Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

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 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:

• 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).

Steps:

• Split bread lengthwise in half.
• Combine cheese, mayonnaise, onions, dash of garlic powder and olives in a bowl.
• Add desired amount of jalapeños, mix well.
• Spread mixture on each half of bread.
• Drizzle with melted butter.
• Place on baking sheet or heavy duty foil.
• Bake at 350°F for 15-20 minutes until bubbly, or on grill until bubbly.
• If in oven change to broil and broil for 5 minutes until light brown.

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

Steps:

• Make the paste 1 or 2 days before making the bread. Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, smooth paste. Cool, cover, and leave out overnight at room temperature.
• The next day, make the dough. With a large metal spoon, mix together the flour and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the paste and olive oil. Stir together (or mix on low speed with the paddle attachment), adding as much water as it takes to make a soft, supple ball. It's okay if the dough is a little sticky because you can add more flour while kneading.
• Sprinkle flour on the counter, transfer the dough to the counter, and knead by hand for about 10 minutes (or mix for 6 to 8 minutes on medium speed with the dough hook; you can let the dough rest after 4 minutes of mixing and resume 5 minutes later to make it easier on your machine). The dough should be tacky but not sticky. Continue to sprinkle in more flour as needed. The dough should pass the windowpane test and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours. If the dough doubles in size prior to that, knead it lightly to degas it (the "punch down") and return it to the bowl to continue fermenting until it doubles again or until a total of 2 hours has elapsed.
• Line a sheet pan with baking parchment and lightly sprinkle with cornmeal or semolina flour. Gently divide the dough into 2 equal pieces (they should weigh about 18 ounces each), being careful to minimize degassing the dough. With a light touch to protect the internal gas, form the dough into boules. If you plan to bake the loaves as rounds, transfer the dough to the prepared sheet pan. If you prefer oblong loaves, shape the dough rounds into bâtards after a 15-minute resting period, and then place them on the prepared pan. Mist the dough lightly with spray oil and cover loosely with plastic wrap.
• Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size. (You can also retard the dough by placing the covered pan in the refrigerator immediately after shaping and leave overnight. The dough should be nearly ready to bake when you pull it out of the refrigerator. If not, leave out at room temperature for a couple of hours.)
• Prepare the oven for hearth baking, making sure to have a steam pan in place. Pour 2 cups of water into the steam pan. Preheat the oven to 500°F. Just prior to baking, mist the loaves with water and dust lightly with bread flour by tapping some through a sieve held over the loaves or by flinging the flour across the surface of the dough. Score the breads as desired.
• Slide the breads directly on to the baking stone, parchment and all, or place the pan on the middle shelf of the oven. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals, and then lower the oven setting to 450°F and bake for 10 minutes. Remove the steam pan 10 minutes after loading the oven (be careful not to splash yourself in case there's any water left), rotate the loaves 180 degrees for even baking, and continue baking for 10 to 20 minutes longer, or until the loaves turn a rich golden color and register over 200°F in the center. If the crust is getting too dark and the inside has not reached above 200°F, place an aluminum foil tent over the loaves and continue baking until the desired temperature is reached.
• Transfer the loaves to a rack and cool for at least 1 hour before slicing or serving.
• Note: A variation of this bread can be made with a biga instead of the flour paste, and comes out nicely as a salt-free Italian or French bread. I wouldn't call it true Tuscan bread, though, because it doesn't have that unique flavor brought about by the cooked flour. Unlike most hearth breads where we pour 1 cup of water into a steam pan, this bread calls for a pan with 2 cups of water to be preheated along with the oven. This extra water ensures a moist oven that yields a better shine on the crust.

Steps:

• In a small heavy saucepan, cook garlic in hot oil over medium-low heat for 15-20 minutes or until very soft and golden. Drain, reserving the oil.
• In a medium saucepan combine garlic and chicken broth. Bring to a boil, reduce heat, cover.
• Simmer over medium-low heat for 30 minutes.
• Preheat oven to 325°F On a baking sheet toast bread cubes about 1o minute or until dry through, but not brown. Drizzle with 3 tablespoons of the reserved garlic oil, toss to coat.
• Bake 5 more minutes or until croutons are golden.
• Season broth mixture to taste with salt.
• Divide the avocado, queso fresco, tomato, and green onions among warm bowls. Add soup. Top with croutons.
• **Any remaining garlic oil can be refrigerated for up to 24 hours and used on salad dressing, omelets, etc.
• **To make ahead, prepare soup and refrigerate for up to 3 days. Bring to a boil just before serving.