ONION AND GARLIC BREAD
Provided by Rachael Ray : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
- Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
MAKE GARLIC ONION BREAD
Steps:
- In a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.
- Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.
Nutrition Facts : Calories 122 kcal, Carbohydrate 17 g, Cholesterol 7 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 635 mg, Fat 5 g, ServingSize 1 loaf (6 servings), UnsaturatedFat 2 g
FRENCH ONION GARLIC BREAD
My husband and I love creating new recipes together based on our favorite foods. This is our very first creation as a married couple. The cheesy bread can also be use as an appetizer for a party. -Taryn Camp, Oviedo, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
ONION FRENCH BREAD LOAVES
Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. -Ruth Fueller, Barmstedt, Germany
Provided by Taste of Home
Time 45m
Yield 2 loaves (3/4 pound and 16 slices each).
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 148mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CRUSTY ONION BREAD
This bread is great with any meal and makes great sandwiches plain or grilled- how about a ham and cheese grilled sandwich..or a roast beef with dipping sauce... or smeared with garlic and cream cheese or spinach dip..great for appetizers... Great with pastas and hearty soups and stews too! Love it with tomato soup and...
Provided by Pat Duran
Categories Savory Breads
Time 50m
Number Of Ingredients 12
Steps:
- 1. This is a batter method bread. It is lighter and easier to handle but also requires no kneading or shaping. The batter can be thick or thin , in this case it is a little thick- a casserole bread. But in any case the yeast batter is merely mixed and then allowed to rise in the bowl or in the baking pan. The texture of the finished product is delightfully different- a new treat. When doubled in bulk, the batter looks moist and somewhat rough with small bubbles just under the surface. The top is not tightly stretched as in a dough but slightly rounded and soft until baked.
- 2. In a skillet heat the oil over medium heat. Cook both types of onions for about 5 minutes, until soft. Add brown sugar and reduce heat to low. stirring until onions are golden brown. Season with a bit of salt. Set aside to cool.
- 3. In a large mixing bowl, combine flour and salt. Dissolve the yeast in warm water and add to the flour. Mix together well then add the cooled onion mixture and onion greens.(the brown sugar in the onions helps the dough to ferment). Knead until mixture pulls away for the side of the bowl. Adding a little more flour if needed. Place dough in a greased bowl. Cover and let set for about 1 hour;until double in size.
- 4. Preheat oven to 450^. Generously grease a large loaf pan 5x9-inch or bake a round loaf, in a casserole dish.Place a small bowl of boiling water(about 1 cup of water) in the hot oven- then place the loaf of bread in the oven.( this will create steam and make for a crusty bread.)Bake for 25-30 minutes. Remove bread from pan or tray to cool on a wire rack.
GARLIC BREAD
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
Categories dinner, weekday, breads, side dish
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.
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EASY GARLIC BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (27)Total Time 20 minsCategory Side DishCalories 231 per serving
- In a bowl combine: 1/2 cup softened butter, 1/4 cup parsley, 1/4 tsp of salt, 1/4 tsp of garlic powder and finely minced garlic. Mash together with a fork. In a separate bowl combine the parmesan and mozzarella cheese.
- Cut your loaf of French bread in half length wise and spread the butter mixture on the inside of each half. Place bread buttered-side-down on a large sheet of foil and fold over the foil creating a pack and sealing the edges. Place foil pack on the grill buttered side down, cover the grill with the lid and cook for 5 minutes.
- Carefully open the foil. Flip the halves over with tongs and sprinkle the cheese mixture on top. Do not close the foil pack. Cover the grill and continue to cook for another 4-5 minutes to melt the cheese. Remove from the grill, slice bread, garnish with parsley and serve warm (*See baking instructions in notes).
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