Decadent Garlic Bread Recipes

EASY BUTTERY GARLIC BREAD

Steps:

• Set the oven rack to the center position. Heat the oven to 400 degrees Fahrenheit.
• Combine the softened butter, garlic, herbs, salt, and pepper in a small bowl. Use a fork to mix the ingredients together.
• Slice the loaf of bread in half, lengthwise. Face the bread halves cut-side-up, and then divide the garlic butter mixture between each half. Spread into an even layer all the way to the edges. Put the bread halves back together and wrap with foil.
• Place the wrapped garlic bread onto a baking sheet and bake for 10 minutes. Flip the bread and bake another 5 to 10 minutes or until the butter has melted into the middle of the loaf.
• Unwrap the foil then position the bread halves so that the cut-side is facing up. Scatter cheese over the bread then bake, uncovered, until the cheese melts and the edges of the bread crisp up a little, about 5 minutes.
• Slice the bread and serve warm. Keep garlic bread warm by wrapping in foil. Or wrap in foil and keep in a warm oven (170 to 200 degrees F).

DECADENT CHALLAH BREAD

Steps:

• Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.
• Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
• To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
• To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch.
• To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat the steps to braid the second loaf, and let the braided loaves rise for 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper.
• Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.

DECADENT BANANA NUT BREAD

Steps:

• Beat bananas until liquid.
• Beat in eggs; set aside.
• Cream sugar and shortening until fluffy.
• Add dry ingredients and banana mixture *and beaten eggs.
• Stir until smooth.
• Fold in nuts.
• Pour into 2 greased loaf pans.
• Bake at 350°F on lowest rack, for 50 minutes or until done.

DECADENT GARLIC BREAD

Steps:

• This is all subject to your taste. On your clean cupboard sprinkle the black pepper, crushed red pepper, rosemary, thyme, fennel, and parsley.
• Make sure your feta is dry, pat it with a few paper towels if needed.
• Sprinkle the cheese over the herbs on the cupboard and gently press them all over the cheese.
• Get a clean canning jar, I like the French canning jars, they seal tight and they're very pretty.
• Take a third of your cheese and put it in the bottom of the jar and spread it out. Do not pack it down, you need little nooks and crannies. Then layer on a third of your roasted garlic (I'm sure you've removed it from the skin), then a third of the olives and repeat until it's all inches
• Take your olive oil and slowly drizzle it in so it takes up all the space between the cheese, garlic and olives and fill just to the top so everything is covered.
• Let it sit in the fridge for a week so the flavors can blend (I only lasted four days before I tried it). Serve on french bread, sliced baguettes, with a salad.
• Serving size varies on how much you like on your bread. I say about 10 people could have 5-6 appetizers from this amount.