Flashback Fridays / Quick Garlic Spread

I love baking French bread and my recipe is almost identical to Annelieses,  but if you don't have time to bake a bought one will do. I must say the homemade is worth the effort and one of the easiest yeast breads to make if you are just starting out.
This recipe for the garlic spread just brings garlic bread to a whole new level. It is simple and quick, you may never buy store bought garlic bread again.

Quick Garlic Spread:

• 1/2 c. butter
• 1/2 c. mayonnaise (don't use Miracle Whip it is too sweet) 
• 1/2 grated Parmesan cheese
• 4 cloves garlic minced
• 3 tbsp. freshly chopped parsley

One large french bread loaf cut lengthwise, spread liberally on cut side and broil til brown and bubbly. Or wrap in foil and bake at 375 for 20 min. We like ours broiled. If you want it to be more cheesy then just add some grated Mozzarella Cheese on top before broiling. Enjoy!

Savory Snacking Bread

When I saw this idea, using a sourdough bread, I decided to try our no-fail French bread to make this savory snack, appetizer or soup accompaniment. Why not try it this weekend? This recipe will make two loaves. 

Ingredients:

• 2 Tbsp oil
• 2 Tbsp sugar
• 2 tsp salt
• 2 cups hot (tap) water
• 4 - 5 cups flour, divided (can be half whole wheat)
• 2 Tbsp instant yeast
• sesame seeds (optional)

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to dinner plate size, just to roll out any bubbles. Roll up, tuck in ends well and rotate on counter while pushing sides under to shape into a ball. Place on greased or parchment paper lined pan. Cut diagonal slits on top. Cover.
5. Let rise about 30 - 45 min. Brush with cream and sprinkle with sesame seeds. (optional)
6. Bake at 400 F for 20 min, or until golden. Remove to rack to cool. Can be frozen for future use.

Savory Filling for one loaf:

• 2 cups shredded cheese (I used a mix of cheddar, Colby and Monterrey Jack)
• 1/4 cup melted butter
• 1/4 cup green onions and /or 1 jalapeno, chopped fine

 Method:

1. Cut bread in one inch sliced (both directions) to within half an inch of the bottom)
2. Fill cuts with cheese, drizzle with butter and sprinkle with chives.
3. Wrap in parchment and foil to hold together well.
4. Bake at 350 F for 15 minutes. Open foil and bake about 10 minutes longer, until cheese is melted. 

Hot Rueben Spread

If you need another idea for a cracker spread this season you should try this recipe. If you like rueben sandwiches you will love this dip! It's a delicious spread for crackers or breads of your choice. I could make a meal of this. And I did!

• 1 cup of canned corn beef, chopped
• 1 3/4 cups sauerkraut, drained and patted dry
• 1 cup swiss cheese, grated
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon dijon mustard
• 1 tablespoon ketchup
• 2 tablespoons pickle relish or pickles, chopped
• Dash of pepper
• 3 drops Tabasco sauce..or more if you like 'heat'
• Extra swiss cheese, grated (for the top)

1. Combine all ingredients and spread into a greased oven safe dish. (approx 1 litre size)
2. Sprinkle extra cheese on top.
3. Bake at 350º for 25 - 30 minutes until mixture is hot and bubbly.
4. Serve hot with crackers or bread.