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
Garlic Confit Recipe – 2 Easy Ways
Want to know how to make garlic confit at home? Follow this easy recipe and you'll get tender and super flavorful garlic confit. You can choose your favorite method to prepare homemade garlic confit; stovetop garlic confit or oven roasted garlic confit.
►Full written recipe:
►Equipment I used in this recipe:
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RECIPE:
Ingredients: 8 Garlic heads Olive oil Salt to taste Red chili flakes to taste Thyme to taste Other spices of your choice: red pepper flakes/oregano/rosemary/sage/coriander seeds
Directions: 1. Peel the garlic: this is the hardest part of the recipe; you can peel the garlic one by one or you can place garlic cloves in a large bowl/container and shake vigorously for 1-2 minutes. Some of the peel will come of, and some not, that's fine. Garlic cloves that do not peel can be peeled with your hands. 2. There are 2 ways to make garlic confit: in the oven and over the stovetop. Choose your favorite method and follow the instructions. 3. Stovetop garlic confit: place peeled garlic cloves in a small-medium saucepan. Cover with olive oil. Simmer over lowest heat for 30-45 minutes or until tender and light golden brown. Do to boil at any stage. In the last 5 minutes of simmering, add your favorite spices. I choose red chili flakes and thyme. Transfer to a jar and keep in the fridge. 4. Oven roasted garlic confit: place peeled garlic cloves in an oven safe dish. Cover with olive oil, add your favorite spices. Bake at 110C (230F) for about 1½ hours or until tender and light golden brown. Transfer to a jar and keep in the fridge. 5. Serving suggestions: spread truffle cream cheese on a toasted bread, spread 3 garlic cloves and season with spices.
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