Buttery Herb Breadcrumbs Recipes

BUTTERY PULL-APART HERB MONKEY BREAD

Steps:

• In a wide bowl, add 3/4 cup + 2 tbsp lukewarm water, dissolve 2 tbsp sugar and sprinkle yeast package on top and let it bloom for 10 minutes. If yeast does not bloom, discard and start afresh.
• While yeast is blooming, fine chop herbs, divide in half. Also lukewarm milk.
• In yeast, add lukewarm milk, salt, olive oil, half of the fresh chopped herbs, and 2.5 cups of flour.
• Mix the dough with a wide spatula, then add flour 1 tbsp at a time until dough comes together. Transfer dough to a work surface and knead for 6-8 minutes or using dough hook, knead the dough on high-speed for 4-5 minutes.
• Transfer the dough to an oil covered bowl, cover with plastic wrap, and then cover with dry kitchen towel.
• First Rise - Let rise in warm place for 1.5 hrs or until it doubles in size.
• Punch down the dough and transfer to a work surface. Make two logs long logs.
• Divide the log into 20-25 equal size portions. Also, in a saucepan, melt the butter, add remaining herbs, mix and set aside.
• Shape each dough piece into a ball. You can also leave'em as is since it is a monkey bread, no need to be very precise, but if you want to, make all balls before dipping one into butter, or otherwise butter covered hands will make it impossible to roll the dough balls.
• Transfer all the butter-herb covered balls into bundt pan.
• Second Rise - Cover with dry kitchen towel and leave to rise in warm place for 1 hour or until pan is just full.
• Preheat oven at 375 F, then bake for 18-20 minutes or until top of bread is golden brown and bread sounds hollow when tapped.
• Carefully invert bread onto cooling wrack and let it cool slightly before serving.

RIDICULOUSLY EASY HERB COMPOUND BUTTER

Steps:

• In medium bowl, mix all ingredients.
• Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
• Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.

HOMEMADE HERB BUTTER RECIPE

Steps:

• To begin making the Homemade Herb Butter Recipe, combine all the ingredient in a mini food processor.
• Once combined, transfer the herbed butter into a container where you can cover and store in the refrigerator.
• Refrigerate the Homemade Herb Butter for at least 4 hours and or for about a month and use it as desired on toasted bread, garlic bread, over pasta or even steamed vegetables.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

BUTTERY HERB CHRISTMAS TREE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll out dough to 1/8-in. thickness; cut out into seventeen 3-1/2-in. circles., For herb butter, combine the butter, garlic, basil, oregano, onion and cayenne. Set aside 1 teaspoon herb butter. Spread the remaining herb butter over dough circles to within 1/2 in. of edges. Using the dull edge of a table knife, make an off center crease in each roll. Fold along crease., To form tree, place 1 roll near the top center of a parchment paper-lined 15x10x1-in. baking pan. Arrange 14 rolls overlapping slightly, forming a tree. Use water to moisten dough where it overlaps., For trunks, place remaining rolls on bottom of tree. Cover and let rise until doubled, about 40 minutes., In microwave, melt reserved butter mixture. Brush over rolls; sprinkle with sesame seeds. Bake at 350° until golden brown, 15-20 minutes. Serve warm.

BREAD WITH HERB BUTTER

Steps:

• Combine unsalted butter, parsley, and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through. Spread some herb butter into each of the openings between the slices.
• Preheat the oven to 375 degrees.
• Wrap the baguette in aluminum foil and bake it for 15 to 20 minutes.

HOMEMADE HERB BUTTER

Steps:

• In a bowl, using a hand mixer (or by hand with a fork) beat together the butter and ingredients for your chosen flavored butter.
• Transfer the butter onto a sheet of plastic wrap. Then roll up to form a cylinder. Twist both end tight and refrigerate for at least one hour. The butter is ready to serve when cold and solid.
• Butter will last in the refrigerator for about five days.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

BUTTER AND HERB ARTISAN BREAD

Steps:

• In a large bowl, add the water and yeast. Let the yeast proof 5 minutes. Add the remaining ingredients and stir/knead 9-10 minutes until dough is smooth, wet, and just slightly elastic. I use the dough hook on the mixer to do this, but it can be done the old fashioned way with a wooden spoon.
• Cover the bowl with a damp towel and put the dough to rise in a warm place for 2 hours.
• Use a rubber spatula to scrape the dough out of the bowl onto a floured surface. Flour the top of the dough and knead it just a couple times to get it into a nice, smooth mound. Divide and form the dough into 4 loaves. Let them rise 1 hour.
• Heat the oven to 450°F with a pizza stone in the oven. Cook the bread loaves 30 minutes or until browned and crusty. On my pizza stone, I fit two loaves at a time. Move the cooked bread to a rack to cool. Serve that day or wrap in foil to freeze for later. Yields 4 loaves.

BUTTERY GARLIC HERB KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
• Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
• Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
• Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

BUTTERY HERB BREADCRUMBS

Steps:

• Place the cubed bread in a food processor and pulse until coarse in texture.
• Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
• Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.

TOASTED GARLIC-BUTTER-AND-HERB BREAD

Steps:

• Preheat broiler, with rack 6 to 8 inches below element. In a bowl, stir together butter, garlic, herbs, and red pepper flakes; season with salt and pepper. Broil bread on a rimmed baking sheet lined with a wire rack, split side up, until lightly toasted, 2 to 3 minutes.
• Divide butter mixture among toasts, spreading evenly to edges. Broil until crisp and golden brown in places and butter is sizzling, 3 to 5 minutes. Serve warm.