Sodium Free Garlic And Chive Bread Recipes
CHIVE GARLIC BREAD
A purchased loaf of French bread gets a real boost with a few simple ingredients. Garlic and chives make the savory slices irresistible. Along with lasagna or other Italian meal, we munch them until the last crumbs have vanished! -Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, cheese, chives and garlic; spread on one side of each slice of bread. Wrap in a large piece of heavy-duty foil; seal tightly. Place on a baking sheet. Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 300mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
GRILLED GARLIC, CHIVE AND CHEESE BREAD
Blend, toast, grill--it's as easy as that with this delicious way to dress up a loaf with prepared cheese spread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Heat gas or charcoal grill. In small bowl, mix cream cheese spread, chives and garlic.
- When grill is heated, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until light golden brown.
- Turn bread halves; spread cream cheese mixture on toasted sides of bread. Cook cheese side up 3 to 4 minutes longer or until thoroughly heated.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
CHEESY CHIVE GARLIC BREAD
Every bit as good as regular homemade garlic, but with the added flavor and color of fresh chives: Prepare to be addicted.
Provided by Midwest Living
Categories Food
Time 18m
Number Of Ingredients 8
Steps:
- Preheat broiler. On a cutting board, mound together garlic and 3 tablespoons of the chives; sprinkle with the salt. Using the flat side of a sharp knife, scrape mixture towards edge of board until mashed into a paste.
- In a small bowl, stir together softened butter, olive oil, pepper and chive paste. Spread over cut sides of bread; place on baking sheet. Sprinkle with Parmesan.
- Broil 4 to 5 inches from the heat for 3 minutes or until golden and crisp. Cut crosswise into 8 to 10 pieces. Sprinkle with remaining chives.
Nutrition Facts : Calories 222 calories, Carbohydrate 21 g, Cholesterol 25 mg, Fat 13 g, Protein 5 g, SaturatedFat 6 g, Sodium 336 mg
22 EASY LOW-SODIUM RECIPES
Number Of Ingredients 22
Steps:
- Choose your favorite low sodium dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
POTATO CHIVE BREAD
Steps:
- light crust setting. delayed timer ok My adaptation, loosely based on a potato bread recipe in Bread Machine Magic. The garlic and chives can be changed to any dried herbs you want. Ive found this could work well as mixes. Ill be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines. >From: [email protected] From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Magic
Nutrition Facts : Calories 5186 calories, Fat 27.9641700004694 g, Carbohydrate 1046.63159500933 g, Cholesterol 0 mg, Fiber 37.1823012607111 g, Protein 165.440950001577 g, SaturatedFat 4.12035500014112 g, ServingSize 1 1 Serving (1570g), Sodium 54.779812506336 mg, Sugar 1009.44929374862 g, TransFat 7.61256000002016 g
SODIUM FREE GARLIC AND CHIVE BREAD
Low sodium bread tastes great plain or with jam or butter (salt free of course) Makes a 2lb loaf.
Provided by Debs63
Categories Yeast Breads
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients into your Bread Machine. Follow your bread machine instructions as to the order of the ingredients. I mix all the liquid ingredients together and then mix the dry ingredients.
- You can also make it with no seasonings or whatever combination you like.
- Baking -- You may let your bread machine run through it entire cycle to make your Seasoned Bread. Or, if you prefer remove the dough after the mix cycle and allow to rise in a regular bread pan pre-sprayed with a sodium-free spray, covered under a towel. Then bake at 400 for 20-25 minutes or until Golden Brown. Serve with Flieschman's Salt Free Margarine, YUM!
Nutrition Facts : Calories 175.1, Fat 4.5, SaturatedFat 0.6, Sodium 1.6, Carbohydrate 29.1, Fiber 1.1, Sugar 0.1, Protein 4.1
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- In a small saucepan (or the microwave), melt the butter. Gently mix in the chives and salt with a spoon.
- Place 2 pieces of ciabatta on a baking sheet, cut sides up. Spoon half of the melted butter mixture on each half. Reassemble the ciabatta, placing the top on the bottom, and bake for 10 minutes, until the bread is hot and crispy and the inside is soft and buttery.
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- In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, 5 to 8 minutes.
- In a medium bowl, blend the flour with the cornmeal, 1/2 teaspoon of salt and the chives. Add the yeast mixture and the 3 tablespoons of olive oil and stir until a firm dough forms. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, about 30 minutes.
- Preheat the oven to 450°. Lightly oil 2 large baking sheets. Punch the dough down and divide it in half. On a lightly floured surface, roll out 1 piece of dough to a 12-by-10-inch rectangle. Cut the rectangle lengthwise into 2-inch-wide strips. Transfer the strips to a baking sheet. Repeat with the remaining dough. Set the strips aside until they puff and start to rise, about 8 minutes. Sprinkle lightly with kosher salt. Bake for about 8 minutes, or until browned around the edges and crisp. Transfer the breads to a rack and let them cool completely.
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- In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, 5 to 8 minutes.
- In a medium bowl, blend the flour with the cornmeal, 1/2 teaspoon of salt and the chives. Add the yeast mixture and the 3 tablespoons of olive oil and stir until a firm dough forms. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, about 30 minutes.
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- Make Ahead: The flat breads can be stored in an airtight container overnight. Recrisp them in a 350° oven for 3 to 5 minutes before serving.
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- Lightly dust counter and your hands with flour. Knead the dough for about 5 minutes. Place dough into a greased bowl. Cover with a towel and let rise until doubled, about an hour.
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