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Recipe File: Parmesan Garlic Bread
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Cooking For Engineers



Joined: 10 May 2005
Posts: 16776766

PostPosted: Mon Feb 20, 2006 7:32 am    Post subject: Recipe File: Parmesan Garlic Bread Reply with quote


Article Digest:
Garlic bread can be a great addition to you dinner. These days, it seems easiest to just go to the local supermarket and pick up a loaf of garlic bread. However, the last time I checked out the ingredient list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil. Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness?

This recipe works on a 16 oz. loaf of bread (the most common size sold in stores in my area). I find that a thin baguette (or ficelle) is too narrow for the garlic bread to be really satisfying. Using a typical artisan baguette or a batard works best.

This recipe goes pretty quick, so before assembling the ingredients you may want to start preheating the oven to 350°F (175°C).

Gather up a loaf of French bread, 1/2 cup (55 g) grated mozzarella cheese, 1/4 cup (25 g) grated parmesan cheese, 2 cloves garlic, and 2 Tbs. butter.
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Either press the garlic cloves through a garlic press and then finely mince unto a pulp or grate the garlic cloves with a Microplane zester. For a milder garlic flavor, microwave the garlic for thirty seconds or more. Mash the garlic into the butter. If the butter is too cold to mash easily, microwave the butter for ten seconds and try again. Mix the garlic and butter together well.
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Slice the bread in half along its length.
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Spread the butter and garlic mixture onto both cut sides of the bread. There should be just enough of the garlic butter to form a thin layer.
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Place the two loaves on a sheet pan. Sprinkle the parmesan cheese evenly over both halves of the loaf. Sprinkle the mozzarella over the parmesan.
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Slice the pan into the oven and bake for 20 minutes. The cheese should have melted and just begun to brown lightly.
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Remove from the oven and let rest for a few minutes before cutting. Cut each half into about a dozen pieces.
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For a variation, dried herbs can be added to the bread before baking. Or try it without cheese for a lighter taste.
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Parmesan Garlic Bread (serves 4)
Preheat oven to 350°F (175°C)
1 loaf french breadcut in half lengthwisespread evenlysprinkle evenlysprinkle evenlybake 350°F (175°C) 20 min.
2 cloves garlicgrate or press into pulpmicrowave (optional)mash
2 Tbs. (30 g) butter
1/4 cup (25 g) grated parmesan cheese
1/2 cup (55 g) grated mozarella cheese

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PostPosted: Mon Feb 20, 2006 11:34 am    Post subject: ... Reply with quote

I usually rub the bread with the whole garlic clove cut in half when its warmed up for a nice but not too strong garlic taste or if you prefer more garlic make some small cuts on the surface your going to rub on the bread, then butter it or drizzle with olive oil. Its very nice on ciabatta aswell.
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kenkal
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PostPosted: Mon Feb 20, 2006 5:04 pm    Post subject: Garlic Bread Reply with quote

I would use usalted butter. If you want salt add it yourself after you taste your first experiment.

Side-bar I have had garlic bread made from a multi-grain loaf and it tastes great. Not traditional, but great. I favor hardy flavorful breads that some may feel fight the taste of the garlic and butter. It is worth a try.
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anon
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PostPosted: Mon Feb 20, 2006 8:00 pm    Post subject: garlic bread Reply with quote

dill (fresh or dried) makes a nice addition to this recipe
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zale
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PostPosted: Mon Feb 20, 2006 11:11 pm    Post subject: Reply with quote

I like to add a teaspoon of lemon juice to my garlic and butter mix.
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no amounts needed
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PostPosted: Wed Feb 22, 2006 11:43 am    Post subject: garlic bread Reply with quote

my father was rather inept when it came to the kitchen, but there was one day that he decided to usurp my mothers authority by sneeking some blue cheese dressing on the garlic bread... we rarely had it without after
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Ken Edwards
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PostPosted: Thu Feb 23, 2006 3:39 am    Post subject: Tripple Toasted Reply with quote

Just thought I would share a variation that I use.

After cutting the bread, I toast it very lightly. After adding the garlic butter, I toast it. And finally, after adding the cheese, I toast one last time.

It's a lot of in and out of the oven, but I find that with these extra toastings I get a garlic bread that is more crispy, and definitely not soggy. =)
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Lynn Bodoni
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PostPosted: Sun Mar 12, 2006 11:19 pm    Post subject: Roasted garlic Reply with quote

I like to roast a whole head of garlic and cream the roasted garlic (all of it, it really won't be too strong!) with butter. Then I spread the garlic butter on the bread and toast it. Sometimes I put cheese on it, sometimes I don't. Depends on what I have in the fridge. Sometimes I mix a bit of parsley in with the garlic butter.

Do try roasted garlic for garlic bread. I think the flavor is much better.
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PostPosted: Mon Mar 27, 2006 2:39 am    Post subject: uber-garlic bread Reply with quote

There's a food stand in Camden Town, London that does "garlic bread" with whole roasted garlic cloves, sun-dried tomatoes, kalamata olives, and huge chunks of feta cheese. Truly the best (if unorthodox) garlic bread I've ever had.

Another neat twist on garlic bread is to make little bite-sized balls of pizza dough, bake them, and then toss them in a wok with hot garlic oil, tons of crushed garlic, and some oregano.
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Telecom guy in Montreal
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PostPosted: Tue Jan 02, 2007 6:39 pm    Post subject: Garlic butter recipe variation Reply with quote

When making the garlic butter, the addition of some fresh parsley and a bit (just a few drops or to taste) of lemon juice or white wine (or both) will make a world of difference.
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KenManiac



Joined: 26 Jan 2007
Posts: 3
Location: upstate NY

PostPosted: Thu Feb 08, 2007 4:17 am    Post subject: personal recipe Reply with quote

this recipe makes GARLIC bread with a capital "G" and a capital "ARLIC"

disclaimer: i am a total garlic junkie.

i use a loaf of italian bread, (same stuff) a stick of butter, a head of garlic.

slice the bread into top and bottom halves.

peel, then mince the garlic with a very sharp knife. lay the knife on top of it and press hard with other hand.

slice the butter thinly and lay on the bread. use it all.

distribute the garlic on top of the butter and bread. use it all.

sprinkle some oregano on it if you want to. i love oregano too.

bake at 350 until edges are browned and crispy.

slice each loaf half into 8-12 slices.

if making it for a group, make sure you grap a piece as you bring it out, or there won't be any left!

a little romano cheese sprinkled on is great too!
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kali
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PostPosted: Wed Apr 11, 2007 2:49 pm    Post subject: garlic bread south african style Reply with quote

Our traditional way with garlic bread differs slightly technically: Instead of slicing the baguette in half, we cut +/- 2.5cm slices 3/4 of the way through (so the bottom stays intact), and then smear a (un)healthy amount of well-flavoured garlic butter (butter, salt, pepper, crushed garlic, drops of lemon juice) between each slice.

(Grated cheese and some finely shopped spring onions added would also not go amiss - but not really traditional nor needed).

Then the bread is wrapped tightly in tinfoil (alluminum foil?) and put into a preheated oven (180 C) until totally heated through. The foil is then opened at the top and bread left in hot oven for a bit longer so that the top can get crispy.

Alternatively, the wrapped bread can be put on the braai (barbeque).

You can then slice through the bottom for individual servings (usually 3 - 4 slices- at least!), or do as we mostly do, which is to just tear off pieces by hand, as fast as you can.

I hope some of you will try this, it is really very good (although the other recipes above also sound great).
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youngcook



Joined: 11 Apr 2007
Posts: 97
Location: GA

PostPosted: Mon Apr 16, 2007 8:48 pm    Post subject: Reply with quote

All this sounds good! I am so hungry now. I normally buy it at the store, but I occasionally get some garlic and olive oil together. I toast my bread and then add minced garlic and back to toasting and then I add Italian spices and olive oil. Big smile
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Anca
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PostPosted: Wed Jul 25, 2007 3:17 pm    Post subject: shortcut & alternative Reply with quote

Ultimate garlic shortcut: in the herb section of the produce department they have a tube full of minced garlic. I keep it in the freezer so it'll last a long time if I don't use it often, and just squeeze out the amount I need each time. Also, instead of butter, you can try a light layer of olive oil.
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lilia
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PostPosted: Tue Nov 27, 2007 9:02 am    Post subject: nice Reply with quote

it tastes soo good.
i kind of made mine using english muffins
and i added a bit of fried bacon,
to make it taste nicer...
i also used the microwave instead.
it still came out nice though...
NICE???
it came out great, just divine Shock Disbelief
my whole family loved it!!!!!!!!!!!!!!!!!!!!!!!
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