GARLIC BUTTER RECIPE FOR BREAD RECIPES

Name: Garlic Bread
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 cloves garlic, crushed; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 loaf crusty bread, split; 3 tablespoons grated cheese, Parmigiano or Romano, optional; Chopped fresh parsley

GARLIC BREAD RECIPE | RACHAEL RAY | FOOD NETWORK

Garlic Bread Recipe | Rachael Ray | Food Network image

Homemade Garlic Bread is so easy and takes less than 10 minutes to make. Check out Rachael Ray's recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley

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.

GARLIC BUTTER BREAD RECIPE - PILLSBURY.COM

Garlic Butter Bread Recipe - Pillsbury.com image

This easy-to-make bread pairs perfectly with a quick pasta dinner.

Provided by Carrian Cheney

Total Time 20 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 4

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1/4 cup unsalted butter, softened
1/2 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

Steps:

Bake French loaf as directed on can.
Set oven control to broil. Cut French loaf in half lengthwise. In small dish, stir together butter, garlic salt and Italian seasoning. Spread half of butter mixture on each piece of bread. Place on ungreased cookie sheet.
Broil bread until edges begin to brown slightly. Cut into thick slices; serve immediately.

Nutrition Facts : ServingSize 1 Serving

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GARLIC BUTTER RECIPE - BBC GOOD FOOD

Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like
From bbcgoodfood.com
Total Time 5 minutes
Category Condiment
Calories 36 calories per serving

Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

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GARLIC BUTTER RECIPE - BBC GOOD FOOD

Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

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GARLIC BREAD RECIPE - JAMIE OLIVER

Everyone loves garlic bread, and as you’d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you’ve ever seen, as well as being bombed with pungent garlic butter – what’s not to love? One of my favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things – chilli, pasta, soup, part of a picnic – you name it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 121 calories per serving

1. Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
2. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
3. Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together.
4. Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer.
5. After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months.
6. Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter.
7. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows – 5 balls across and 7 balls long is perfect.
8. Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again.
9. Preheat the oven to 190ºC/375ºF/gas 5.
10. Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden.
11. Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine.
12. Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.

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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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine american, italian

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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GARLIC BUTTER RECIPE - BBC GOOD FOOD

Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

See details

GARLIC BREAD RECIPE - JAMIE OLIVER

1. Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough.
2. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
3. Meanwhile, make the butter – this is a big batch, to make good use of your time, and you can freeze the extra for rainy days. Use a garlic crusher to crush the garlic into the softened butter, finely grate over the zest of ½ a lemon, finely chop and add the parsley (stalks and all), the cayenne and a pinch of salt, then mix it all together.
4. Remove one quarter to use in this recipe, then place the rest on a sheet of greaseproof paper, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer.
5. After 30 minutes, get the butter out and slice it up to pre-portion, then re-roll and return to the freezer, where it will keep very happily for up to 6 months.
6. Spread one third of your soft butter portion all around the base and sides of a large metal tray (25cm x 35cm), then scatter in the breadcrumbs and shake around into an even layer so they stick to the butter.
7. Divide up the dough into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows – 5 balls across and 7 balls long is perfect.
8. Bomb over another third of the soft butter, in and around the balls. Leave to prove for another 1 hour 30 minutes, or until doubled in size again.
9. Preheat the oven to 190ºC/375ºF/gas 5.
10. Sprinkle the balls with a little salt, then bake on the bottom shelf of the oven for 30 minutes, or until lovely and golden.
11. Bomb over that final third of your soft butter and spread it around to give the bread a beautiful shine.
12. Whack the tray in the middle of the table or at the centre of your picnic for sharing, and let everyone tear off their own pieces.

See details

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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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