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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Loaf 450g Recipe makes 1 Loaf) |
||
| Calories 985 | ||
| Calories from Fat 51 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 1249mg | 52% | |
| Potassium 359mg | 10% | |
| Total Carbohydrate 199.8g | 66% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 5.3g | ||
| Protein 29.2g | 58% | |
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Garlic Bread ( Regular Loaf)
By: Karen From Colorado
Jan 10, 2002
Great bread to serve with spaghetti or lasagna. The smell while baking is incredible.
1 Loaf
Ingredients
- 3/4 cup water
- 2 cups white bread flour
- 1 teaspoon white bread flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon butter or margarine
- 2 teaspoons grated fresh parmesan cheese
- 1/2 teaspoon sweet basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic paste
- 3/4 teaspoon fast rise yeast or 1 1/2 teaspoons active dry yeast
Directions
1
Place all ingredients in given order in your bread maker.2
Set for regular or rapid bake cycle.
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- Course > Breads
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: cyaos
On Nov 28, 2007
This was good but came out of my breadmaker in a very lumpy and unattractive stone. Apparently my rapid cycle is not the same as yours because it did not really rise. The flavour seems good though so I will try and remake on the regular cycle. Thanks for sharing.
From: Lee from New Mexico
On Sep 29, 2007
I let the bread machine do all the work (I took all the credit...lol) when it was done I took out the dough and shaped it like a loaf of french bread, slashed the top with a razor blade, brushed on some melted garlic butter with some Italian seasoning. Sprayed the inside of the oven with water (don't spray the bread) a few times while baking to get that crusty top. It was wonderful. Now I can't just serve store bought anymore, don't think I want to either. Thanks so much for sharing.......now if I could just find garlic paste.... Lee
From: Debbie
On Feb 11, 2002
Made this to go with Greco Chicken and Pasta tonight. I set the breadmaker for "dough" and shaped it into a traditional french bread shape. Let it rise for 30 minutes then baked at 400F for 25 minutes with a dish of water on the bottom rack to mimic a stone oven. The kid loved it. Nice and crusty with good flavor.
From: ColoradoCookin'
On Oct 23, 2005
Here is an interesting note from another Colorado gal. I made this recipe here and in New York when visiting there recently. It was almost a flop out there and perfect here. I don't know why, but I trully believe that elevation has something to do with the success of this recipe. I didn't have garlic paste, so I used more minced garlic.
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