GARLIC BREAD LOAVES RECIPES

Name: Garlic Bread
Total time: 30 min
Yield: 1 loaf
Cuisine: american, italian
Ingredients: 1/2 cup/8 tablespoons unsalted butter (1 stick), melted; 4 fat garlic cloves, grated; 1/2 cup Parmesan, grated; 1/4 cup firmly packed chopped flat-leaf parsley; 1/4 teaspoon kosher salt; Black pepper; 1 baguette or rustic crusty loaf; 1/2 pound fresh mozzarella, thinly sliced (optional)

GARLIC BREAD RECIPE - NYT COOKING

Garlic Bread Recipe - NYT Cooking image

You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.

Provided by Ali Slagle

Total Time 30 minutes

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1/2 cup/8 tablespoons unsalted butter (1 stick), melted
4 fat garlic cloves, grated
1/2 cup Parmesan, grated
1/4 cup firmly packed chopped flat-leaf parsley
1/4 teaspoon kosher salt
Black pepper
1 baguette or rustic crusty loaf
1/2 pound fresh mozzarella, thinly sliced (optional)

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.

PULL-APART GARLIC BREAD RECIPE: HOW TO MAKE IT

Pull-Apart Garlic Bread Recipe: How to Make It image

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania

Provided by Taste of Home

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 5

Ingredients

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 loaf (1 pound) frozen white bread dough, thawed

Steps:

In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 104 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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GARLIC BREAD RECIPE - NYT COOKING

You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
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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.

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People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
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Calories 104 calories per serving

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