Best Black And White Garlic Bread Recipes

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

GARLIC BREAD

Steps:

• In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

BLACK ANGUS CHEESY GARLIC BREAD

Steps:

• Split French bread loaves into halves horizontally.
• Mix very soft butter, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Top with cheeses.
• Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve.

GARLIC BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic or White Bread cycle, and press Start.

GARLIC & BLACK OLIVE SHARING BREAD

Steps:

• Warm 80ml of the milk in a small pan over a low heat or in the microwave and add 1 tbsp sea salt. Stir to dissolve and set aside to cool.
• Meanwhile, melt half the butter in 200ml of the milk in a saucepan set over a medium heat, along with the sugar and half the garlic. Leave to cool until lukewarm.
• Tip the flour and yeast into the large bowl of a stand mixer and mix together using the dough hook attachment. Gradually work in the melted butter and milk mixture. Once the dough begins to come together, add the salted milk, parsley and half the olives. Keep mixing for 6 mins using the dough hook, or turn out onto a lightly floured surface and knead by hand for 10 mins.
• Oil the bowl, add the dough, then rub oil over the top. Cover with a tea towel and leave in a warm place for at least 1 hr or until doubled in size.
• Meanwhile, heat the remaining butter in a small saucepan over a low heat, and add the remaining crushed garlic and remaining olives. Warm the garlic and olives through for a few minutes, then leave to cool.
• Once the dough has risen, turn it out onto a lightly floured work surface and gently punch it back. Divide it into seven pieces, between 130-140g each, and roll them into tight balls, tucking the edges underneath so the balls are perfectly smooth with the seams on the underside. Arrange in a 20-23cm round cake tin lined with baking parchment, ensuring the dough balls are equally spaced around the edge with one in the middle. Cover with a tea towel and leave to rise until roughly doubled in size again, about 20-30 mins.
• Heat the oven to 200C/180C fan/gas 6. Brush the dough with the garlic butter, avoiding the olives. Bake in the oven for 30-35 mins until golden brown on top and cooked through. Pour over the remaining garlic butter along with the olives. Will keep for up to three days in an airtight container.

BLACK ANGUS CHEESY GARLIC BREAD

Steps:

• Split French bread loaf into halves horizontally.
• Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well.
• Spread the cut side of bread halves with spread.
• Bake at 350 degrees for 7 minutes, and place under broiler about 3 minutes longer.
• Cut into slices& serve.