FREEZER GARLIC BREAD
Make your own freezer garlic bread today. Fresh French bread is thick-sliced and slathered in a cheesy garlic butter spread. Keeps in the freezer for six months.
Provided by Heather
Categories Bread
Number Of Ingredients 8
Steps:
- Line a baking sheet (that will fit into your freezer) with parchment paper. Set aside.
- Slice a loaf of french bread into about 1 to 1 1/4 inch pieces and place in a single layer onto prepared baking sheet.
- In a bowl, add softened butter, minced garlic, salt, parsley, garlic powder, parmesan cheese and mozzarella cheese. Mix until all ingredients are incorporated.
- Spread butter mixture evenly onto bread slices.
- Place baking sheet into freezer for 1-2 hours or until bread is frozen solid. Transfer frozen bread into freezer safe bags or containers, or wrap in wax paper and foil.
- To prepare: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place garlic bread slices onto prepared baking sheet and bake for 5-7 minutes, or until golden brown around edges and lightly browned on top. Serve immediately.
Nutrition Facts : Calories 113 kcal, Carbohydrate 12 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST GARLIC BREAD
We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the center of oven and preheat to 450 degrees F.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
- Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
- Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
EASY GARLIC-PARMESAN BUTTER
Very quick and easy way to whip up a delicious topping for your lunch/dinner rolls. Trust me-you will find stuff to put this on when you run out of bread!
Provided by ViperWife
Categories < 15 Mins
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix the butter spread with a spoon first to make sure it has a creamy consistency.
- Add in the Garlic Salt (add more or less to your liking).
- Add in grated Parmesan cheese(add more or less to your liking).
- Stir ingredients together and serve.
- Refrigerate the left-overs(if you have any)!
GARLIC & PARMESAN BUTTER (TO FREEZE FOR FRENCH LOAF)
This is quick and easy to make and have on hand for when you want garlic bread quickly. I make up the garlic / parmesan butter and keep in the freezer until I need it. Then I just take it out to make up and replace when I've finished. It is usually soft enough to spread by the time I've sliced my bread. I use Flora Pro Active Low Cholesterol Spread to make mine but if using butter it will need to be thawed a little longer to spread. I like to use the par baked dinner rolls you buy in the supermarket and slice them in halves lengthwise. This spread is so much nicer than store bought garlic bread, the bottom is still slightly soft and the top toasty. I guessed the servings because it's hard to know exactly. I have also used this in cooked rice, mashed potatoes and on top of freshly steamed vegetables.
Provided by Ninna
Categories Brunch
Time 25m
Yield 50 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
- Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
- To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
- Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.
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