Easy Homemade Garlic Bread
Do you have some Baguette leftovers and prepare an easy dinner? This garlic Bread is Amazing. Also, I'll teach you how to make French Bread!
Ingredients
FRENCH BAGUETTES (NO KNEAD METHOD) MAKES 4
- 3 2/3 cups (500 g) All Purpose Flour
- 1 2/3 cups (375 g) Bottled Water (Lukewarm)
- 1 Tbsp (10 g) Rapid Rise Yeast
- 1 1/2 tsp (12 g) Sea Salt
GARLIC BREAD SPREAD
- 1 Large French Baguette (Homemade or Bought)
- 10 1/2 tbsp (150 g) Salted butter (Softened, At Room Temperature)
- 1/2 cup (30 g) flat-leaf parsley (Chopped)
- 1/2 cup (70 g) garlic (Chopped)
- Lavender Salt (Season to Taste)
Instructions
FRENCH BAGUETTES (NO KNEED METHOD) MAKES 4
- Should you wish to make your very own Baguette, just like at the Bakery follow my French Baguette (No Knead Method) recipe right HERE!
- Not convinced to make your own Bread? Make sure to check out my You Tube Video to listen to the wonderful crunch the bread makes right HERE!
GARLIC BREAD SPREAD
- Turn on broil setting in your oven to 400F/200C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set aside.
- On a chopping Board, slice your baguette lengthwise into halves. Place them on your bonMAT™ face up. Set aside
- In a mixing bowl, place your Softened Butter.
- Wash and pat dry your flat-leaf parsley. Then, peel your garlic. Chop them both using the eco-chop. Incorporate them to your Softened Butter.
- Spread the Garlic Butter onto your bread. Season with some Lavender Salt.
- Broil at 400F/200C for 10 minutes, with the door kept slightly opened. (Every oven heats differently, monitor carefully your Bread from under the Broil).
- Once your Garlic Bread is out of the oven, slide them directly onto a chopping board. Enjoy while its hot & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 475kcal | Carbohydrates: 63g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 764mg | Potassium: 167mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1034IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 4mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com