Best Elephant Garlic Bread Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

ELEPHANT GARLIC BREAD

Steps:

• Seperate the cloves and brush off any dirt. Leaving the skins on, place the garlic on a small baking sheet and bake for 1/2 hour. Remove the garlic fromthe oven and cool slightly. The garlic will be crisp on the outside and creamy soft inside.
• Cut through a fresh, French loaf and butter the slices. Crack open the garlic skins and squeeze out the creamy insides, spreading liberally on the bread slices.
• Serve as an accompaniment to almost any pasta or seafood dish, or by itself!

ROASTED ELEPHANT GARLIC SPREAD

Steps:

• preheat oven to 350.
• seperate garlic into cloves.
• remove papery outer coating from the garlic.
• cut 1 inch from top of each clove.
• place in a 1 quart casserole dish.
• drizzle with oil and sprinkle with salt and pepper.
• cover and bake 1 hour 30 minutes.
• squeeze warm cloves out of skin and smash with a fork.

MEERA SODHA'S NAAN

Steps:

• Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.
• Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.
• Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.
• Place a large sauté pan over medium-high heat, and allow it to get hot. When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn. Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the dough. (Keep the finished naan in a low oven, or wrap in foil until ready to serve.)

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.