Jens Mistake Aka Herbed Ginger Garlic Bread Recipes

JEN'S MISTAKE - AKA HERBED GINGER & GARLIC BREAD

Steps:

• Slice the french loaf hoizontally through the middle, then cut both halves into wide slices and place them on a baking paper lined tray. (saves on the washing up!).
• Add the salt, garlic and ginger to the softened butter and mix with a fork to beat it in well.
• Add in the parsley and basil and mix well.
• Spread onto the slices of bread and place the tray in a mod oven (350'F/175'C) and bake for about 10 - 15 minutes
• Don't over cook as they will be too crunchy (unless you like them that way), they should be crispy on the outside but soft in the middle and easy to eat.

HERBED GARLIC BREAD

Steps:

• Slice a loaf of Italian bread, stopping short of the bottom so the loaf stays intact. Melt 4 tablespoons butter with 1 tablespoon olive oil; add 2 to 3 minced garlic cloves and 1/2 teaspoon salt and cook, stirring, 2 minutes. Stir in 2 tablespoons chopped parsley. Spread the garlic mixture between the bread slices; wrap in foil and bake at 375 degrees F, 15 minutes. Unwrap and bake until crisp, 5 more minutes.

CRUSTY GARLIC AND HERB BREAD

Steps:

• Preheat oven to 450 degrees F.
• Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
• Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
• Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

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 PULL APART BREAD

Steps:

• In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
• Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
• Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
• Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
• Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
• While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

HERB GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
• Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.

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.

GINGER GARLIC BREAD

Steps:

• In a small food processor or blender puree the the garlic and ginger with the butter until smooth.
• Cut the baguette lengthwise; spread butter mixture on both cut sides; broil 4" away from heat source until golden brown, about 3 minutes.

HERBED GARLIC BREAD

Steps:

• Arrange a rack in the center of your oven, and preheat to 400.
• Bloom half the garlic: Thinly slice 7 of the cloves. Melt 2 tablespoons butter in a small saucepan over medium-low heat, and add garlic. Cook, stirring and swirling constantly, 7 to 8 minutes, or until the garlic is aromatic and tender. Do not allow it to take on any color. (If you sense it starting to brown, remove the pan from heat, and add a few drops of water.) Pour garlic and butter into a heatproof bowl, and set aside to cool to room temperature.
• Very roughly chop remaining garlic, then place in the bowl of a mortar. Add a generous pinch of salt, and pound to a very fine paste.
• Place the cooled garlic butter in the bowl of a food processor along with the garlic paste, chopped parsley, chopped chives and chopped basil. Pulse until everything is very finely chopped, stopping to scrape down the sides of the bowl with a spatula as needed. Add remaining butter, Parmesan and black pepper. Pulse to combine, again stopping to scrape down the sides of the bowl with a spatula. Taste, and add salt as needed.
• Deeply score the loaf of bread in 1-inch slices, but don't cut all the way through. Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.
• Wrap the bread in aluminum foil, and place on a baking sheet. Bake on the center rack for 10 minutes, rotate the loaf 180 degrees and bake 10 minutes more. Unwrap the loaf, return it to the baking sheet and bake for 12 to 15 minutes, or until the crust is brown and crisp. Remove from the oven, and let cool slightly.
• Meanwhile, in a medium bowl, combine the parsley leaves and chive pieces. Tear the basil leaves into the bowl in 1-inch pieces. Add a pinch of salt, and dress lightly with a few drops of olive oil. Stuff herb salad into the bread crevices, and serve the loaf immediately.

HERBED GARLIC BREAD

Steps:

• Slice bread, but not all the way through, leaving slices attached at the bottom. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.). Bake at 325° for 15-20 minutes or until heated through.