Crusty Italian Garlic Bread Recipes

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RUSTIC ITALIAN CRUSTY BREAD RECIPE



Rustic Italian Crusty Bread Recipe image

Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.

Provided by Florentina

Categories     Baked Goods

Time 45m

Number Of Ingredients 4

3.25 cups all purpose flour (+ more for dusting)
1 tsp sea salt
1.5 cups warm water
2 tsp active dry yeast

Steps:

  • In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
  • Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
  • Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  • Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
  • With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
  • Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
  • Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
  • Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
  • Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CRUSTY ITALIAN GARLIC BREAD



Crusty Italian Garlic Bread image

This two step process makes this crunchy garlic bread taste like perfection!! And the smell.... well, just TRY IT!

Provided by Sooz Cooks

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 loaf Italian bread (make sure it is a nice loaf, not your supermarket bakery loaf!) or 1 loaf French bread (make sure it is a nice loaf, not your supermarket bakery loaf!)
3/4 cup butter (NOT MARGARINE!)
6 garlic cloves, chopped very finely
1/4 cup fresh parsley
1/2 teaspoon garlic powder
3 teaspoons basil
1/4 teaspoon oregano

Steps:

  • In a medium size bowl add butter and allow butter to sit for a couple of hours to come to room temperature. You can also microwave until it is at room temperature as well, but do not allow butter to melt!
  • Preheat oven to 350 degrees.
  • Add the garlic and parsley to the butter and mix well.
  • Rub the basil and oregano between the palms of your hands to release the flavor and throw in the bowl. Mix content of the bowl well.
  • Remove about 1/3 of the Garlic Butter Spread to use later.
  • Cut your bread in half the long way. Spread about 2/3 of the Garlic Butter Spread onto the halves of the bread. Place each half directly on your oven rack and bake for 10 minutes.
  • Remove from oven and allow bread to cool until you can handle the loaves.
  • Turn oven to broil.
  • Slice bread into thick slices (about 2" thick). Place bread on cookie sheet and spread with the extra Garlic Butter Spread.
  • Place cookie sheet in oven and broil bread slices for 3 - 5 minutes, or until nicely browned to your taste. Make sure to watch VERY carefully so bread does not burn.
  • Place a large clean kitchen towel in a bread basket and wrap the towel over the bread until served but no more than a couple of minutes or bread could get soggy!
  • In my house, this serves about 3 or 4 because we eat this bread like CRAZY!

Nutrition Facts : Calories 345.3, Fat 24.8, SaturatedFat 15, Cholesterol 61, Sodium 457.4, Carbohydrate 26.4, Fiber 1.5, Sugar 0.5, Protein 5

CRUSTY GARLIC BREAD



Crusty Garlic Bread image

Wonderful garlic bread. Quick and easy. Be careful when unwrapping bread, it will be hot and steamy. Adjust garlic amount to taste.

Provided by BMG

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup butter, softened
3 tablespoons dried minced garlic
1 teaspoon dried basil
½ teaspoon salt
1 loaf French bread, halved lengthwise

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat butter, garlic, basil, and salt together in a bowl until smooth. Spread butter mixture onto each half of bread. Wrap each half of bread in aluminum foil and place on a baking sheet.
  • Bake in the preheated oven until golden and crusty, about 20 minutes.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 34.5 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 7.6 g, Sodium 596.9 mg, Sugar 1.5 g

CRUSTY GARLIC BREAD



Crusty Garlic Bread image

Serve this Italian bread, fragrant with garlic and herbs, hot from the oven - with pasta please! :O)

Provided by Will Bowden

Categories     Breads

Time 2h

Yield 10 pieces

Number Of Ingredients 8

2 garlic cloves, minced
2 teaspoons olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme or 2 teaspoons dried thyme, chopped
2 teaspoons fresh marjoram or 3/4 teaspoon dried marjoram, chopped
1/2 teaspoon paprika
2 tablespoons parmesan cheese, grated (optional)
2 (4 ounce) Italian bread or 2 (4 ounce) French bread

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine the garlic and oil, mix well.
  • In another bowl, combine parsley, thyme, marjoram and paprika.
  • Add Parmesan; mix well.
  • Cut each loaf crosswise into diagonal slices, without cutting all the way through.
  • Brush cut sides of slices with garlic oil.
  • Sprinkle herb mixture between slices.
  • Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes.
  • Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.
  • FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
  • Freeze up to 1 month.
  • To heat, preheat oven to 350°F.
  • Remove foil and plastic wrap from loaves; rewrap in foil.
  • Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Nutrition Facts : Calories 71.8, Fat 1.7, SaturatedFat 0.3, Sodium 134.1, Carbohydrate 11.8, Fiber 0.8, Sugar 0.2, Protein 2.1

CRUSTY ITALIAN BREAD



Crusty Italian Bread image

Found this tonight on a site called: cooklikeyourgrandmother.com. The recipe sounds promising, & the pic is from their website. I recommend checking out the website as well as the recipe, it's full of pics and a couple of videos. http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/

Provided by Donna Roth

Categories     Other Breads

Number Of Ingredients 7

1 pkg (1/4 ounce, 2-1/2 teaspoons) active dry yeast
1 1/4 c warm water (105°-115°)
3 c unbleached or all-purpose flour
2 tsp sugar
1 tsp salt
1 Tbsp olive oil
cornmeal for dusting

Steps:

  • 1. Dissolve the yeast in a quarter-cup of warm water. You should actually check the temperature of the water. Too cold and it won't activate, too hot and you can kill the yeast.
  • 2. Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of the warm water.
  • 3. Add the flour, sugar and salt and stir.
  • 4. Don't add the oil until after you've worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
  • 5. After mixing the oil in, turn the dough out onto a clean, floured surface to knead.
  • 6. Stretch the dough away from you, fold it back, turn a quarter turn and repeat. Once the dough is well incorporated, slap it on the surface a few times. This will encourage more gluten production leading to a lighter, airier bread.
  • 7. When the dough is smooth and silky, continue kneading for another several minutes. You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
  • 8. Once the dough is thoroughly kneaded, place it in an oiled bowl. Toss the dough around so it is coated with oil all the way around.
  • 9. Cover the dough with plastic wrap, pressed right up against the dough. This will prevent a skin from forming on the dough, allowing it to rise more.
  • 10. Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours.
  • 11. Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack. Turn the dough out onto a floured surface and punch down to knock out most of the air out. Don't go crazy and try to turn it into a pancake. Just give it a quick couple of hits.
  • 12. Roll the dough out into a loaf shape and cut it in half. You can form the halves into loaves or, like I did here, divide each half into three smaller pieces.
  • 13. Roll out the pieces of dough until they are about 6-9 inches long.
  • 14. If you have a peel (the large wooden spatula you see in pizza shops) use that. If not, a wooden cutting board will work. Dust it with cornmeal so the dough doesn't stick.
  • 15. Cover the loaves with plastic and allow to rise for another 40 minutes. They should roughly double in width.
  • 16. Cut each loaf down the middle with the sharpest blade you have. If you don't have anything that is absolutely razor sharp, use a razor blade. You want to cut about a quarter-inch deep in a single quick stroke without sawing back-and-forth. This will prevent the bread from bursting open when it rises in the oven.
  • 17. Transfer the loaves onto the baking stone. Leave room between loaves for them to rise some more. If they don't all fit on your stone, put the rest on an upside-down baking sheet.
  • 18. Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they're done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it's done. If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper. Don't put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.

RUSTIC ITALIAN BREAD



Rustic Italian Bread image

I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.

Provided by Carrie Pacini

Categories     Baked Goods

Time 40m

Number Of Ingredients 7

2 cups of lukewarm water (you may not use all of it)
3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour blend, or Wheat flour)
2 teaspoons granulated sugar
1 teaspoon salt
2 1/2 teaspoons of active dry yeast or a packet
1 Tablespoon of Olive Oil
1 Tablespoon of Sesame Seeds (optional for the top)

Steps:

  • Note: Preheat your oven to 375 degrees
  • There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.

Nutrition Facts : ServingSize 1 Slice, Calories 60 calories

CRUSTY GARLIC AND HERB BREAD



Crusty Garlic and Herb Bread image

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 7

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white 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.

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