GARLIC BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Appetizers Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
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.
Nutrition Facts : Calories 258 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 462mg sodium, CarbohydrateContent 30g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
CHEESY GARLIC BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I find this crisp bread smothered in a full-flavored topping adds zip to an ordinary meal. It's also a satisfying snack or appetizer. A friend shared this recipe a while back. I always come home with an empty plate when I take it to a gathering. —Judy Skaar, Pardeeville, Wisconsin
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Mix mayonnaise, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. , Unwrap and place on a baking sheet. Bake at 400° for 8-10 minutes (20-25 minutes if frozen) or until puffed but not brown. Cut into slices.
Nutrition Facts : Calories 273 calories, FatContent 21g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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Total Time 35 minutes
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- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
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- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
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