Easy Restaurant Style Garlic Bread | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how I made Garlic Bread in my Restaurant. A delicious and easy recipe to make at home. I find that the pull apart form of Garlic Bread is more elegant and easier to eat. Come and check out this easy recipe and let me know what you think in the comments below!
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The Ultimate Garlic Bread With Roasted Garlic by Rockin Robin
This garlic bread has awesome garlic flavor because we used roasted garlic, butter, olive oil and fresh parsley. Visit my website:
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Garlic Bread Recipe
1 loaf sourdough french bread
1 cube sweet butter, softened but not melted
2 bulbs garlic
2 Tbsp. fresh parsley, chopped
olive oil
parmesan cheese finely grated to taste
Preheat oven to 375 degrees F.
Cut a small amount off of the tip end of the garlic bulbs to expose the cloves and place it on a piece of foil. Drizzle olive oil over the exposed cloves and wrap up the bulb leaving a little space around the top of the bulb.
Place the garlic in a the oven at 375 *F for anywhere from 50 minutes to a little over an hour. Check to see that the garlic is a nice golden brown. Set aside to cool.
Once cool, squeeze or pull out the cloves of garlic and combine with the softened butter in a bowl and mash until well mixed.
Then add the parsley and stir to combine.
Using a serrated knife, cut the french bread in half horizontally. With a pastry brush, lightly coat the bread with olive oil.
Then generously spread the butter/garlic mixture evenly over the bread. Grate some fresh parmesan cheese over the whole loaf.
Place the bread halves on a baking sheet and into the oven, reduce temperature to 350 degrees F. Cook the bread for about 10 minutes.
Then switch the temperature to broil and cook the bread until it turns a golden brown.
I left my bread on a lower rack during the broil time. You can raise it higher, just be sure to keep a close eye on it so it doesn't burn. This bread turns out crunchy on the outside and soft on the inside.
Slice, serve and enjoy!
Thanks for watching and sharing!
Rockin Robin
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Perfect Homemade Garlic Bread (3 Ways)
Who doesn't need some homemade garlic bread in their life? It's fairly simple to make, yet oh so amazing. Obviously, garlic bread has had some serious clout since it's invention... okay maybe not (it stems from bruschetta), but you get the point. Garlic and butter already go well together so when we combine those ingredients with bread, we're creating three simply and utterly delicious types of garlic bread.
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RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
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*All music in this video used with rights from Storyblocks.