Parsley Bread Recipes

Steps:

• In a small bowl, combine all the ingredients. Refrigerate leftovers.

Steps:

• Slice bread into 2cm slices without cutting through base.
• Thoroughly mix remaining ingredients together and spread on both sides of bread.
• Wrap loaf in foil and heat through in oven or on BBQ for 20-30 minutes.

Steps:

• Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
• Let the loaf cool before slicing.
• Serve plain or toasted.
• Makes 1 1/2 pound loaf.

Steps:

• Preheat oven to 350°F.
• With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
• Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
• Pulse parsley in food processor until finely chopped, then stir into butter.
• Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.

Steps:

• In a small food processor or a blender puree the garlic with the salt, the butter, and the oil until the mixture is smooth, transfer the mixture to a small bowl, and stir in the parsley. Cut each baguette crosswise with a serrated knife into 1-inch sections without cutting all the way through to the bottom, spread some of the garlic mixture in each cut, and spread the remaining mixture on the tops of the baguettes. Wrap each baguette loosely in foil and bake the bread in a preheated 375°F. oven for 10 minutes. Open the foil to expose the tops of the baguettes and bake the bread for 5 minutes more, or until it is hot and crusty.

Steps:

• Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.

Steps:

• Preheat oven to 180C/gas 6
• Finely chop the parsley into a bowl, add crushed or grated garlic, finely grated cheese and rapeseed oil. season with salt and pepper
• Take your ciabatta breads and slice diagonally but not all the way through. (garlic bread style) Add mixture equally to the gaps in the bread.
• Wrap each bread in tin foil and bake in the oven for 15 mins

Steps:

• Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
• Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
• Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
• Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
• To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.