Grilled Peasant Bread With Olive Butter Recipes

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KITTENCAL'S EASY GRILLED BREAD



Kittencal's Easy Grilled Bread image

This bread is a snap to make and so delicious made on the grill, prepare all the slices ahead and grill the same time with other food, I did not list amounts for salt, pepper and garlic powder, you may use as much as desired and the garlic powder is only optional I always add it on, if desired sprinkle on some shredded cheese after the last turn but do not turn the bread over --- servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Breads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

1 loaf unsliced French bread
1/3 cup olive oil (or use a mixture of half each melted butter and olive oil)
kosher salt
fresh ground black pepper
garlic powder (optional)

Steps:

  • Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
  • Brush both sides of each slice with olive oil or melted butter.
  • Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
  • Place seasoned side down on the grill.
  • Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
  • Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

NO-KNEAD PEASANT BREAD



No-Knead Peasant Bread image

Provided by Food Network Kitchen

Time 21h35m

Yield 8 servings

Number Of Ingredients 5

2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
All-purpose flour, for dusting

Steps:

  • Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
  • Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
  • Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
  • Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
  • Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

TOASTED PEASANT BREAD



Toasted Peasant Bread image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

OLIVE OIL AND PARMESAN GARLIC BREAD "LOW FAT"



Olive Oil and Parmesan Garlic Bread

This is my own creation on garlic bread because I was tired of recipe's that had too much butter on them and were not quite as healthy. With the seasonings and Parmesan cheese you don't even miss the butter and in fact, I have people rave about this bread all the time! In a pinch I will use the Pepperidge farm "Hot N Crusty Bread" but prefer to get straight from a bakery fresh bread either French baguette or a Rustic Italian.

Provided by Chef Wahoo

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf Italian bread or 1 loaf French bread
1/3-1/2 cup extra virgin olive oil
1/4 teaspoon salt (to taste)
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon Emeril's Original Essence
1/4-1/2 teaspoon garlic powder
2 teaspoons minced garlic
1/4 cup parmesan cheese (Lowfat if that's your desire)

Steps:

  • Split loaf lengthwise with a serrated knife AND PREHEAT OVEN to 425 degrees.
  • Brush both halves with olive oil till well coated.
  • Sprinkle with salt.
  • Sprinkle with garlic powder.
  • Sprinkle with the rest of the seasonings.
  • Spread 1 tsp of minced garlic per half of loaf.
  • Finally sprinkle both halves with Parmesan and bake for 10-15 minutes until bread is fragrant and the edges are starting to lightly brown.
  • Cool slightly, Cut and serve! Bon Appetito.

GRILLED BREAD WITH OLIVE OIL



Grilled Bread with Olive Oil image

Categories     Bread     Side     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 2

1 French bread baguette, cut into 1-inch diagonal slices
1/4 cup extra -virgin olive oil

Steps:

  • Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

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