Truegarlicbread Recipes

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:

• Preheat oven to 400°F (200°C).
• In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
• Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
• Slice, cool, then serve.
• Enjoy!

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:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

Steps:

• Cream together the garlic puree and butter.
• (This may be done days in advance and refrigerated. Bring to room temperature before using).
• Combine the yeast with 1/2 cup warm water in large bowl.
• Stir with a fork or small whisk.
• Add an additional 2 1/2 cups water.
• Add salt.
• Stir in the flour, 1 c at a time, beginning with the whole wheat.
• Use a whisk until the dough becomes stiff, then switch to a wooden spoon.
• Turn the dough onto a well floured work surface.
• Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic.
• Add more flour as you knead if necessary.
• The dough is ready if you can poke to fingers into it and the resulting indentations spring back.
• Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl.
• Knead the dough a few more turns, then form it into a ball and place it in the bowl.
• Turn it to coat with butter.
• Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours.
• It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down.
• Knead it a few times and then let it rest.
• Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal.
• Divide the dough into 3 equal parts.
• While you work with 1 piece, keep the other 2 covered.
• Flour your work surface.
• With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide.
• Spread it with softened garlic butter.
• Roll the long edge toward the opposite long edge, as if you were rolling up a rug.
• Pinch ends closed.
• Place loaves on the baking sheets.
• With a sharp knife or razor blade, slash the loaves lightly at 2-inch intervals.
• Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour.
• Meanwhile preheat oven to 400 degrees F.
• Bake for 35 to 40 minutes with a pan of boiling water on the oven floor.
• Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles.
• The loaf should sound hollow.
• Cool on wire racks, but the loaves are delicious eaten warm right out of the oven.

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:

• Preheat oven to 350 degrees. Make garlic paste: Coarsely chop garlic, and gather into a pile. Sprinkle generously with coarse salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms.
• Combine garlic paste, butter, and 1/8 teaspoon each salt and pepper in a small bowl. Brush butter mixture on cut sides of bread; sandwich together. Place on a baking sheet, and bake until heated through and crispy, about 12 minutes. Slice and serve.