Best 10 Crusty Onion Horseradish Garlic Bread Loaf Recipes

MAKE GARLIC ONION BREAD

Steps:

• In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
• Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
• Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

ZESTY HORSERADISH MEAT LOAF

Steps:

• Preheat oven to 350°. Soak bread in milk for 5 minutes. Drain and discard milk. Stir in next 9 ingredients. Crumble beef over mixture and mix lightly but thoroughly. , Shape into a loaf in a15x10x1-in. baking pan coated with cooking spray. Spread top with ketchup. Bake at 350° until a thermometer inserted in the center reads 160°, 45-55 minutes. Let stand 10 minutes before cutting.Freeze option: Omitting ketchup, bake as directed. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap and spread top with ketchup. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until a thermometer inserted in center reads 160°. Let stand 10 minutes before cutting.

HERB-CRUSTED BREAD

Steps:

• In a blender, process oats until finely ground. In bread machine pan, place the oats, water, sugar, oil, salt, flours, yeast and seasonings in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Shape into a loaf, about 15 in. long. Transfer to a baking sheet coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Carefully brush dough with egg, sprinkle with salt, onion, garlic, dill and poppy seeds. Bake at 350° for 25-30 minutes or until golden brown.

CRUSTY GARLIC AND HERB 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.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

CRUSTY GARLIC 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.

FRENCH ONION GARLIC BREAD

Steps:

• In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.

CRUSTY ONION BREAD

Steps:

• 1. This is a batter method bread. It is lighter and easier to handle but also requires no kneading or shaping. The batter can be thick or thin , in this case it is a little thick- a casserole bread. But in any case the yeast batter is merely mixed and then allowed to rise in the bowl or in the baking pan. The texture of the finished product is delightfully different- a new treat. When doubled in bulk, the batter looks moist and somewhat rough with small bubbles just under the surface. The top is not tightly stretched as in a dough but slightly rounded and soft until baked.
• 2. In a skillet heat the oil over medium heat. Cook both types of onions for about 5 minutes, until soft. Add brown sugar and reduce heat to low. stirring until onions are golden brown. Season with a bit of salt. Set aside to cool.
• 3. In a large mixing bowl, combine flour and salt. Dissolve the yeast in warm water and add to the flour. Mix together well then add the cooled onion mixture and onion greens.(the brown sugar in the onions helps the dough to ferment). Knead until mixture pulls away for the side of the bowl. Adding a little more flour if needed. Place dough in a greased bowl. Cover and let set for about 1 hour;until double in size.
• 4. Preheat oven to 450^. Generously grease a large loaf pan 5x9-inch or bake a round loaf, in a casserole dish.Place a small bowl of boiling water(about 1 cup of water) in the hot oven- then place the loaf of bread in the oven.( this will create steam and make for a crusty bread.)Bake for 25-30 minutes. Remove bread from pan or tray to cool on a wire rack.

CREAMY ONION GARLIC BREAD

Steps:

• In a small bowl, beat the cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.

GARLIC BREAD

Steps:

• Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
• Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
• Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.