Best 10 Garlic And Herb Bread France Recipes

GARLIC AND HERB BREAD

Steps:

• For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

FRENCH GARLIC AND HERB BREAD (QUICK AND EASY)

Steps:

• Cut loaf into 1/2 inch to 1 inch thick circles.
• Melt butter and mix in all the herbs.
• Brush butter mixture unto the bread liberally.
• Rub a little garlic on each circle and sprinkle with cheese.
• Toast under broiler until crispy. (about 1 to 2 minutes).
• Serve right away.

GARLIC AND HERB BREAD (FRANCE)

Steps:

• Preheat oven to 350 degrees F.
• Slice bread down to BUT NOT THROUGH the bottom crust.
• In a bowl, combine garlic, oregano, parsley, softened butter & parmesan cheese, mixing well.
• Spread butter mixture on each side of bread without breaking the loaf.
• Wrap the loaf in aluminum foil & bake 20 minutes.
• Unwrap, slice completely & serve hot.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

GARLIC-AND-HERB STAR BREAD

Steps:

• Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
• Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
• When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
• Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
• Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
• Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
• Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.

GARLIC-HERB BREAD

Steps:

• Heat oven to 400°F.
• Stir together all ingredients except bread. Spread mixture over both sides of bread slices. Reassemble loaf and wrap securely in heavy-duty aluminum foil. Bake 15 to 20 minutes or until hot.

GARLIC BREAD WITH HERBS

Steps:

• In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.

GARLIC HERB BREAD

Steps:

• 1. Combine the butter, garlic, and parsley in a small bowl.
• 2. Shortly before serving, preheat the oven to 350°F. Cut the bread into 1-inch slices without cutting all the way through. Spread the butter into each slice. Wrap the bread in aluminum foil, gathering it loosely over the top.
• 3. Heat bread in the oven for about 20 minutes for the butter to melt. Serve in a basket, wrapped in a napkin.

HERB-HAPPY GARLIC BREAD

Steps:

• In a small bowl, mix the first 5 ingredients until blended. Cut baguette crosswise in half; cut each piece lengthwise in half. Spread cut sides with butter mixture. Place on an ungreased baking sheet., Bake, uncovered, at 425° until lightly toasted, 7-9 minutes. Sprinkle with goat cheese; bake until goat cheese is softened, 1-2 minutes longer. Cut into slices.

GARLIC AND HERB PULL APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt® with cooking spray.
• In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. If there is any unused butter mixture, pour it over the biscuits.
• Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.