MICHAEL MCGEE (SSHT99A) 1 1/3 cup Water 1 1/4 teaspoon Salt 1 teaspoon Sugar 3 cup Bread flour 2 1/2 teaspoon Yeast 1/2 teaspoon Garlic powder
(or to taste) 1/2 teaspoon Very coarsley ground pepper (or to taste) 1/2 cup Parmesan cheese :
UP TO 1 C cut in 1/2 inch squares. Add the final three ingredients ans late as possible in the final kneadin= g stage. The bread is better if the islands of cheese are identifiable a= nd if the pepper does not get GROUND into the dough by the kneading proce= ss. I enjoyed this bread at an Italian restaurant, so I tried to match it as= close as I could. Used the basic recipe fro Italian bread in "The Bread= Machine Cookbook" (#1) and addedthe garlic and pepper. Good luck. Hope this works out for you. Please let me know of your imp= rovements on this very basic recipe. Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93
How To make Italian Garlic/Pepper Bread's Videos
So Good, ALFREDO GARLIC BREAD
Vegan Chicken ALFREDO GARLIC BREAD ???? . . . .
INGREDIENTS
Melted butter Vegan chicken pieces Golden chick seasoning Vegan Worcestershire
Garlic Spread Vegan Butter Minced garlic Italian herb bouillon Crushed red pepper Just magic seasoning
Vegan Alfredo Sauce Vegan Cheese Italian Bread/ French Bread
Caesar Dressing Vegan mayo Olive oil Capers Lemon juice Garlic Vegan Worcestershire Tabasco Just magic seasoning Nutritional yeast Black pepper
these ITALIAN ROASTED RED PEPPERS go great on sandwiches
This week we are putting together a beautiful Italian fried eggplant sandwich but in order to make that, we need to learn how to make easy and delicious homemade roasted red peppers marinated Italian style in olive oil and garlic. The perfect condiment for our eggplant sandwich.
Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
Ready In 5 Minutes! No Yeast No Rolling. Garlic Flatbread Make With Liquid Dough
Ready In 5 Minutes! No Yeast No Rolling. Garlic Flatbread Make With Liquid Dough
Ingredients: 270ml water 3g/½tsp salt 2g/½tsp white sugar 15ml/1tbsp melted unsalted butter 150g all-purpose flour 10g chopped parsley or green onion 2 cloves of garlic ¼tsp crushed red pepper
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Homemade Roasted Peppers & Garlic Crustini
Roasted Pepper Crustini‘s
3 medium sized red bell peppers or (assorted colors) cut in half lengthwise, cleaned and cored. 3 tablespoons olive oil 5 large cloves garlic (sliced in thirds) 10 to 12 fresh basil leaves (chopped in slices) 1 loaf Ciabatta bread or any Italian bread you prefer 2 to 3 tablespoons salted butter Extra virgin olive oil to drizzle on top of Crustini’s 12 ounces of sliced mozzarella cheese *Balsamic glaze to drizzle on top of Crustini’s
Instructions: Preheat oven to 400° 1. Line a 10 x 15 sheet pan with foil. Place your peppers on the pan (skin side up) and bake for 50 to 60 minutes until skins turn partially black on top, remove from oven and let cool for 15 to 20 minutes 2. Begin to peel off all the skins from the peppers making sure to remove all black edges as well, as it tends to leave a bitter flavor on the peppers. 3. Slice into thin strips and mix with 2 tablespoons olive oil, 1 clove of fresh garlic sliced into 3 pieces and 3 fresh basil leaves
Garlic Crustini‘s: 1. Slice your loaf of bread into 1/2 slices and line them on a large baking sheet. Butter one side of each bread and drizzle with olive oil 2. Bake in oven at 375° for 20 to 25 minutes, remove from oven and let cool. Turn each piece over and rub the golden brown side with your remaining three cloves of sliced fresh garlic. Make sure to get the outer edges as well as the whole center. 3. Take your fresh mozzarella slices and place one on each Crustini, then place about 2 to 3 slices of roasted peppers on the top of that with the rest of the chopped basil. Drizzle with balsamic glaze and olive oil.