أفاق الفكر
08-04-2008, 09:16 AM
Parmesan Garlic Breadالخبز بالثوم وجبنة البرمزان
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Recipe File
Parmesan Garlic Bread
Garlic bread can be a great addition to you dinner. These days,
it seems easiest to just go to the local supermarket and pick up
a loaf of garlic bread. However, the last time I checked out the ingredient
list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil.
Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness?
This recipe works on a 16 oz. loaf of bread (the most common size
sold in stores in my area). I find that a thin baguette (or ficelle)
is too narrow for the garlic bread to be really satisfying.
Using a typical artisan baguette or a batard works best.
Latest Articles
Barbecue Pork Ribs (Baby Back or Spare)
Uchi (Austin, Texas)
Fond of Fond
Chili's Bacon Burger
Hard Knox Cafe (San Francisco, California)
This recipe goes pretty quick, so before assembling the ingredients
you may want to start preheating the oven to 350°F (175°C).
http://www.cookingforengineers.com/pics2/320/DSC_1294_crop.jpg
Gather up a loaf of French bread, 1/2 cup (55 g) grated mozzarella
cheese, 1/4 cup (25 g) grated parmesan cheese, 2 cloves garlic, and 2 Tbs. butter.
http://www.cookingforengineers.com/pics2/320/DSC_1296_crop.jpg
Either press the garlic cloves through a garlic press and then
finely mince unto a pulp or grate the garlic cloves with a Microplane zester.
For a milder garlic flavor, microwave the garlic for thirty seconds
or more. Mash the garlic into the butter. If the butter is too cold to
mash easily, microwave the butter for ten seconds and try
again. Mix the garlic and butter together well.
http://www.cookingforengineers.com/pics2/320/DSC_1297_crop.jpg
Slice the bread in half along its length.
http://www.cookingforengineers.com/pics2/320/DSC_1298_crop.jpg
Spread the butter and garlic mixture onto both cut sides of the bread.
There should be just enough of the garlic butter to form a thin layer.
http://www.cookingforengineers.com/pics2/320/DSC_1301_crop.jpg
Place the two loaves on a sheet pan. Sprinkle the parmesan
cheese evenly over both halves of the loaf. Sprinkle the mozzarella over the parmesan.
http://www.cookingforengineers.com/pics2/320/DSC_1302_crop.jpg
Slice the pan into the oven and bake for 20 minutes. The
cheese should have melted and just begun to brown lightly.
http://www.cookingforengineers.com/pics2/320/DSC_1303_crop.jpg
Remove from the oven and let rest for a few minutes before
cutting. Cut each half into about a dozen pieces.
http://www.cookingforengineers.com/pics2/320/DSC_1307_crop.jpg
For a variation, dried herbs can be added to the bread before baking. Or try it without cheese for a lighter taste.
Parmesan Garlic Bread (serves 4)
http://www.cookingforengineers.com/pics2/320/DSC_1307_crop.jpg
http://www.cookingforengineers.com/pics2/320/DSC_1303_crop.jpg
Recipe File
Parmesan Garlic Bread
Garlic bread can be a great addition to you dinner. These days,
it seems easiest to just go to the local supermarket and pick up
a loaf of garlic bread. However, the last time I checked out the ingredient
list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil.
Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness?
This recipe works on a 16 oz. loaf of bread (the most common size
sold in stores in my area). I find that a thin baguette (or ficelle)
is too narrow for the garlic bread to be really satisfying.
Using a typical artisan baguette or a batard works best.
Latest Articles
Barbecue Pork Ribs (Baby Back or Spare)
Uchi (Austin, Texas)
Fond of Fond
Chili's Bacon Burger
Hard Knox Cafe (San Francisco, California)
This recipe goes pretty quick, so before assembling the ingredients
you may want to start preheating the oven to 350°F (175°C).
http://www.cookingforengineers.com/pics2/320/DSC_1294_crop.jpg
Gather up a loaf of French bread, 1/2 cup (55 g) grated mozzarella
cheese, 1/4 cup (25 g) grated parmesan cheese, 2 cloves garlic, and 2 Tbs. butter.
http://www.cookingforengineers.com/pics2/320/DSC_1296_crop.jpg
Either press the garlic cloves through a garlic press and then
finely mince unto a pulp or grate the garlic cloves with a Microplane zester.
For a milder garlic flavor, microwave the garlic for thirty seconds
or more. Mash the garlic into the butter. If the butter is too cold to
mash easily, microwave the butter for ten seconds and try
again. Mix the garlic and butter together well.
http://www.cookingforengineers.com/pics2/320/DSC_1297_crop.jpg
Slice the bread in half along its length.
http://www.cookingforengineers.com/pics2/320/DSC_1298_crop.jpg
Spread the butter and garlic mixture onto both cut sides of the bread.
There should be just enough of the garlic butter to form a thin layer.
http://www.cookingforengineers.com/pics2/320/DSC_1301_crop.jpg
Place the two loaves on a sheet pan. Sprinkle the parmesan
cheese evenly over both halves of the loaf. Sprinkle the mozzarella over the parmesan.
http://www.cookingforengineers.com/pics2/320/DSC_1302_crop.jpg
Slice the pan into the oven and bake for 20 minutes. The
cheese should have melted and just begun to brown lightly.
http://www.cookingforengineers.com/pics2/320/DSC_1303_crop.jpg
Remove from the oven and let rest for a few minutes before
cutting. Cut each half into about a dozen pieces.
http://www.cookingforengineers.com/pics2/320/DSC_1307_crop.jpg
For a variation, dried herbs can be added to the bread before baking. Or try it without cheese for a lighter taste.
Parmesan Garlic Bread (serves 4)