Herbgarlicbaguettes Recipes

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BAGUETTE GARLIC BREAD



Baguette Garlic Bread image

I made this up when I needed something to take to my daughter's house for supper one night after watching the Barefoot Contessa make her garlic bread. Very crunchy and garlicy!

Provided by mammafishy

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 French baguettes or 1 loaf French bread
1/4-1/2 cup olive oil
3 -6 garlic cloves, finely minced
parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
  • Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
  • Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
  • Brush baguette slices with the olive oil and put on a baking sheet.
  • Sprinkle with parmesan cheese.
  • Bake in oven for 8 - 12 minutes or just until they are lightly browned.
  • To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
  • To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
  • NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.

HERB GARLIC BAGUETTES



Herb Garlic Baguettes image

Another recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It's actually very similar to my Herb Batter Bread, but with the addition of the garlic and that the loaves are baguettes. Prep time includes mincing the garlic cloves in a mini-chopper, but does NOT include rising times.

Provided by Sandaidh

Categories     Yeast Breads

Time 40m

Yield 2 loaves

Number Of Ingredients 12

3 1/4 cups all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cloves fresh minced garlic
1 teaspoon salt
3/4 cup cold water
1 tablespoon dry active yeast (1 packet)
1 teaspoon sugar
1/4 cup warm water (105°F to 115°F)
1 egg
1 teaspoon water

Steps:

  • Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
  • Mix using dough hook (s) until well blended, scraping bowl if necessary.
  • Dissolve yeast and sugar in warm water.
  • Continue mixing on slow speed and slowly add yeast mixture and cold water.
  • If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
  • If dough is too dry you may add a little extra water.
  • Continue mixing until dough is smooth and elastic, about 3 minutes.
  • Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
  • When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
  • Divide dough in half.
  • Shape each half into a 12 inch long loaf.
  • Place loaves on a greased baking sheet.
  • With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
  • Combine egg and 1 TSP water, whisking until well blended.
  • Brush top of each baguetter with egg mixture.
  • Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
  • Preheat oven to 450°F.
  • Remove plastic wrap and brush top of each baguette with egg mixture again.
  • Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
  • Remove and cool on wire racks.

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