Peppygarlicbread Recipes

Steps:

• Slice loaf, LEAVING CRUST INTACT, into slices.
• It is important NOT to slice through the bottom.
• Set aside.
• Mix butter with other ingredients.
• Allow to sit on counter a while, so flavors travel all through the butter.
• Take a length of foil, and place loaf lengthwise on the foil.
• Very gently, spread slices apart, being careful not to break bottom, and spread with butter mixture.
• When all slices are spread, use any leftover butter to spread the top of the loaf.
• Wrap sides of foil up.
• Leave top UNCOVERED.
• Twist ends of foil.
• Bake on tray for about 20-30 minutes in a 350 degree oven.
• This is great with spaghetti or lasagna.
• When baking lasagna, just put it in with the lasagna for the last half hour of baking time.

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

Steps:

• Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
• Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

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 oven to 375F degrees.
• Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
• Rub slices and top of loaf with cut sides of garlic.
• Mince garlic.
• Combine butter, garlic, parsley and Parmesan.
• Spread butter mixture between bread slices and on top of loaf.
• Wrap bread in foil leaving top partially uncovered.
• Bake until heated through, about 15 minutes.

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:

• Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
• With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
• Preheat oven to 500°F Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
• Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
• Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
• Avoid overbaking - they will turn crisp and brittle.

Steps:

• Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.
• Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.
• Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.