Best 6 French Bread With Roasted Garlic And A Hint Of Lavender Recipes

GARLIC PARMESAN FRENCH BREAD

Steps:

• Preheat oven to 425°F.
• Slice loaf of French bread in half lengthwise.
• Stir together softened butter, garlic salt, parsley, and cheese.
• Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet.
• Bake for 5-10 minutes or until toasty golden brown.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

SECRET GARLIC FRENCH BREAD MY WAY

Steps:

• Preheat oven to 350'.
• Slice french bread in half or in slices and place on top of foil.
• Melt butter in microwave in a glass dish.
• Add greek seasoning and johnnys seasoning salt to melted butter.
• Add minced garlic and stir well.
• With a basting brush, spread melted butter mixture over bread slices or half loaves.
• Cover with foil and bake 30 minutes.

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

FRENCH BREAD WITH ROASTED GARLIC

Steps:

• Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
• Use the french bread setting press start.
• When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2.
• Start with one rolling into 7-8 X 3 inches. Fold one third up lenghtwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
• Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
• Slash tops with a sharp knife. Place into a preheated oven at 450 degrees for 15-20 minutes. In a pan below add a hand full of ice cubes. Bake until golden brown. Transfer to wire rack and cool.

FRENCH BREAD WITH ROASTED GARLIC AND A HINT OF LAVENDER!!!

Steps:

• Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
• Use the french bread setting press start.
• When the dough cycle has finished remove dough from machine place it on a floured work surface.
• Punch down divide into 2.
• Start with one rolling into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
• Gentle roll and stretch each piece to 11-13 inch loaf.
• Place loaf on a lightly floured bread pan so it will keep its shape while rising.
• Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
• Slash tops with a sharp knife.
• Sprinkle with more herbs and coarse salt.
• For a glaze you can brush the bread before sprinkling with an egg wash!
• Or leave as directed for a rustic look.
• Place into a preheated oven at 450 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 15-20 minutes.
• Transfer to wire rack and cool.