Time 35m Yield 8 Number Of Ingredients 7 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.
Time 20m Yield 8 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.
Time 8m Yield 4 servings Number Of Ingredients 6 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.
Yield Makes 4 to 6 servings Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley. Without cutting completely through bottom, cut bread diagonally into 1-inch-thick slices with a serrated knife, then spread garlic butter between slices. Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
Time 2h Yield 1 loaf, 6 serving(s) Number Of Ingredients 11 Steps:
mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute. mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms. kneed until dough is smooth and elastic, adding more flour if needed. don’t add so much flour that it becomes dry, it should still be slightly sticky. rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it’s coated. cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off. once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you’ve oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it’s doubled again. turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm. in the mean time mix all ingredients of the garlic butter. slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart. wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.
Time 30m Yield 1 loaf Number Of Ingredients 8 Steps:
Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette. Cut deep slits into the baguette, 1-inch apart - don’t cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don’t be shy here. Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
More about “garlic bread recipes”
Time 1h50m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper. Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on. Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay). Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine. Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction. Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf. Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes. Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot. Enjoy!
