ROASTED GARLIC BREAD
This has a great roasted flavour and tastes even better when dipped into some tomato sauce. I got this from Taste of Home.
Provided by Scarlett516
Categories Yeast Breads
Time 2h50m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
- In a large mixing bowl, dissolve yeast in warm water. Add the sugar, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let the dough rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram, and rosemary to the reserved roasted garlic. Mash with the back of a spoon to form a paste.
- Punch dough down. Turn into a lightly floured surface; divide in half. Roll each portion into a 10" x 8" rectangle. Spread each with half the garlic mixture to within 1/2" of edges. Sprinkle each with 1 tablespoon Parmesan cheese. roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
- Coat a baking sheet with nonstick cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. cover and let rise until doubled, about 30 minutes.
- Bake at 375°F for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.
ROASTED GARLIC BREAD
A very easy recipe for garlic bread that is made with roasted garlic, butter and Parmesan cheese.
Provided by Dana
Categories Appetizers and Snacks Garlic Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
- Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
- Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
- Broil bread until toasted, about 5 minutes.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 35.4 g, Cholesterol 31.6 mg, Fat 17.3 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 8.5 g, Sodium 436.2 mg, Sugar 0.7 g
ROASTED GARLIC BREAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
- To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
- Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
- Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.
ROASTED GARLIC BREAD
Roast a whole head of garlic and then spread it on a baguette before another bake with Parmesan and parsley.
Provided by Food Network Kitchen
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly.
- Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper.
- Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces.
ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
- Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
- From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
ROASTED-GARLIC BREAD
Nothing goes better with an Italian feast than a slice of this crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. In a small bowl, mash Roasted Garlic and Roasted Garlic cooking oil to a coarse paste with a fork. Split bread horizontally and spread garlic paste evenly on cut sides. Season generously with salt and pepper. Place bread on a rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20 to 25 minutes. Cut into wedges for serving.
Nutrition Facts : Calories 219 g, Fat 6 g, Fiber 1 g, Protein 7 g
ROASTED GARLIC BREAD
I came up with this garlic bread recipe one very stormy morning when we lived on the beach in the Florida Panhandle. While lightning blinked over the Gulf and rain tap-tap-tapped on our balcony, the wonderful aroma of this bread baking gave me such a cozy feeling. -Barb Alexander, Princeton, New Jersey
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (10 slices each).
Number Of Ingredients 12
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.
Nutrition Facts :
ROASTED GARLIC SPREAD
This is great on veggies, potatoes, pasta, rice. Top a grilled steak, fish or chicken. Spread on your favorite bread or dip a breadstick into it. Blend into cream cheese for a garlic spread. The uses are endless.
Provided by Rita1652
Categories Low Cholesterol
Time 1h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
- Roast in 375°F oven about 45-50 minutes.
- Till soft and golden.
- Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
- Can be frozen.
- Just bring to room temperature and mix with a fork.
- Use on whatever you like or do like me and use on everything!
Nutrition Facts : Calories 59.7, Fat 2.8, SaturatedFat 0.4, Sodium 4.1, Carbohydrate 7.9, Fiber 0.5, Sugar 0.2, Protein 1.5
ROASTED GARLIC, ROSEMARY & CRANBERRY TEAR & SHARE BREAD
Feeding a crowd at Christmas? Incorporate some festive flavours into this tear & share bread, with rosemary-scented dough and pops of sweet cranberries
Provided by Benjamina Ebuehi
Categories Side dish
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Slice the top off the garlic bulb so the cloves are exposed. Drizzle over the olive oil, wrap in foil and roast for 30-40 mins, or until the exposed cloves are lightly browned and softened. Squeeze them out into a small bowl and mash with a fork. Set aside and leave to cool completely. Reduce the oven to 190C/170C fan/gas 5 and line a 23cm springform tin with baking parchment.
- Tip the flours, yeast, sugar, salt and rosemary into the bowl of a stand mixer or a large bowl. Make a well in the centre using a wooden spoon and pour in 2 beaten eggs, the vegetable oil, 150ml lukewarm water and the roasted garlic. Knead on low speed for 6-8 mins, or by hand for 10-12 mins until the dough is smooth and supple. Add up to 50ml water if the dough is too dry; it should be soft and smooth.
- Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs until nearly doubled in size. Once risen, knock the air back, turn the dough out onto a lightly floured surface and flatten into a circle with your fingers.
- Scatter over the dried cranberries and briefly knead until incorporated into the dough. Cover with a tea towel and leave to rest for 15 mins. After this time, divide the dough into 16-20 even pieces. Roll each piece into a tight ball and arrange in the prepared tin. Cover and leave to rise again for 20 mins until puffed up. Brush with the remaining beaten egg and scatter with rosemary, then bake for 25-30 mins until golden. Sprinkle with sea salt, leave to cool slightly, then serve warm.
Nutrition Facts : Calories 254 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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