Pull Apart Christmas Tree Garlic Bread. Half Baked Harvest
Instructions. Preheat the oven to 190°C and line two trays with baking paper. Add celery salt, half the thyme, half the sliced garlic and half the Parmesan to the dough and knead to combine. Divide into six pieces, then roll each piece into a tube about 30cm long. Pinch three tubes together at one end, then carefully plait them.
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Bake the garlic breads for 8 to 10 minutes or until the bread is crispy on the outside. Make sure to keep an eye on the cream cheese garlic bread on the last couple minutes of baking to prevent it from getting too dark! 7. Remove the breads from the oven and let it cool for a few minutes. Enjoy!
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2 Combine the softened butter, garlic, herbs, salt, and pepper in a small bowl. Use a fork to mix the ingredients together. 3 Slice the loaf of bread in half, lengthwise. Face the bread halves cut-side-up, and then divide the garlic butter mixture between each half. Spread into an even layer all the way to the edges.
These Braided Garlic Breadsticks capture the flavors of garlic bread
Heat your oven's broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning).
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In a separate bowl, cream together butter, garlic, parsley, and salt until you get a thick paste. Set aside until ready to use. 7. Roll risen dough out into a 9x14 inch rectangle. Spread garlic butter on surface of the rectangle. 8. Roll the rectangle into a tube. Cut the roll down the center lengthwise.
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Mix the garlic into the melted butter, and brush over the bread dough. Sprinkle over the mixed herbs, sea salt, chopped parsley and parmesan. Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
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Meanwhile, preheat the oven to 250& #730 ;C. Once the dough has doubled in size, sprinkle on the rest of the grated cheese and bake in the very hot oven for 10 minutes. Reduce the temperature to 180& #730 ;C and bake for a further 10-15 minutes or until the bread is hollow sounding when tapped on the bottom and the yeast smell is gone.
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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. Step 2. 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.
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Place the pieces into the saucepan with the garlic butter and toss to fully coat. Bake. Transfer the coated pieces into a 8 x 4 inch loaf pan and bake in a 375 F preheated oven for 20-25 minutes or until golden brown. Garnish with additional fresh parsley on top (optional).
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Preheat the oven to 400 degrees F. Add the garlic, rosemary, oregano, and parsley to a small food processor and blend. Drizzle in the olive oil from the top opening of the food processor while everything is blending. Season with kosher salt and black pepper. Place the bread flat on a cutting board.
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Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up. In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
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Method. Put the flour, yeast and 1 teaspoon of sea salt into a large bowl and make a well in the middle. Gradually pour in 550ml of tepid water, continuously stirring and bringing in the flour from the outside as you go to form a rough dough. Transfer to a flour-dusted surface and knead for 10 minutes, or until smooth and springy.
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Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange an oven rack in the top third of the oven. Use a serrated knife to slice the bread in half lengthwise. Slather the cut sides with the garlic butter. Place the bread, cut side up, on the baking sheet.
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The Butter. Peel and roughly chop the garlic. Roughly chop the parsely. Add the chopped garlic and parsely to a pestle and mortar and sprinkle in the salt. Grind into a smooth paste. Add the soft butter to the mortar and mix until fully combined with the butter.
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Mix the flour, yeast, salt, water and olive oil in a large bowl. Bring together into a soft dough, then knead for 8-10 minutes (or 5 minutes in a food mixer with a dough hook). Leave to prove for 1 - 1.5 hours. Divide the dough into three equal sections, and roll each into a long, even sausage shape.
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Finish by pinching the bread together at the bottom of the twist. Tuck the pinched bit under the loaf. Place the loaf on a baking tray for a final proof of 45 minutes. Whilst the loaf is proofing pre-heat your oven to 190°C / 374°F - fan oven setting. If you're not using a fan oven, bake at 210°C / 410°F.
