How to Make Homemade Garlic Bread The Recipe

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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. Step 2. 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.

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In a small bowl, make compound butter by combining 8 tablespoons of softened butter with 8 cloves of minced garlic, a large pinch of salt, and ½ cup shredded Parmesan cheese. Use the knife to carefully pry apart the pieces enough to stuff the butter between the slices.

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Directions. In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet. Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

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Instructions. In a bowl mix the butter, garlic and herbs. Slice the bread and carefully spread a layer of your butter over the inside surface. Cook in the oven for approximately 10 minutes at 180 C or until your bread is turning a golden colour.

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Preheat your oven to 350°F (175°C). Slice. Meanwhile, slice your 1 loaf of french bread in half length-wise. Make garlic butter. In a small bowl combine ½ a cup of butter, 2 tablespoons of garlic powder, and optional ½ a cup of Parmesan until nice and creamy. Spread.

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Directions. 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.

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In a small bowl, stir together the softened butter, garlic, and parsley. Place Bread on Baking Sheet. Arrange the bread halves, cut side up, on a rimmed baking sheet. Spread Butter. Spread the garlic butter all over the tops of the bread, making sure to cover from edge-to-edge. The more, the merrier!

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Instructions. Place the garlic confit cloves, salted butter, parsley and pecorino romano into a food processor and blend until well combined. Place the butter into the fridge for 20 minutes to slightly harden. Spread roughly 4 tbsp of butter onto each slice of ciabatta and sprinkle with some extra pecorino romano and the mozzarella.

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Instructions. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up. In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.

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Tips. Always test your yeast before starting. It's really important to make sure that your yeast is still "alive". If the yeast is dead, the bread won't rise and you'll have to start over. To test your yeast, add 1 teaspoon sugar and 2 ¼ teaspoon of yeast to ¼ cup of warm water. Wait 5 minutes.

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Ingredients - Bread Machine Garlic Bread (1.5 lb Loaf) 1 1/8 Cups - Milk (lukewarm) - 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk - 259 milliliters. 4 Tablespoons - Unsalted Butter (softened) - 57 grams. 3 Cups - Bread Flour - 360 grams. 1 1/2 Tablespoons - White Granulated Sugar - 19 grams.

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How to Make Perfect Garlic Bread: Simple Garlic Bread Recipe. Written by MasterClass. Last updated: Dec 22, 2023 • 2 min read. The perfect side dish for Italian-American dishes like lasagna and spaghetti, garlic bread is buttery, with plenty of fresh garlic flavor.

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Directions. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined. Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet.

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Smash and stir together until combined into a spreadable paste. Spread the garlic butter evenly onto the cut side of the bread. Bake until the bread is toasted and golden brown around the edges, 4 to 5 minutes. Use a serrated knife to slice the bread into 1 1/2-inch-wide pieces. Top with more fresh herbs if desired.

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Preheat the oven to 350 F (175 C). Process the butter and garlic in a mini food processor until smooth. If you don't have a food processor, grate or finely chop the garlic and mix by hand. Scrape the butter into a large bowl and fold in the chopped parsley.