View Full Version : garlic bread recipe please
04-27-2006, 08:59 AM
my dh is loving his raw meals :D he really enjoys pasta dishes, but misses some yummy garlic bread to go with them. anyone have a recipe that'll really satisfy? tia.
many blessings to all!
04-27-2006, 11:43 AM
Shelah: try this and see if you can work with it? http://www.fromsadtoraw.com/Recipes/GarlicCroutons.htm
and on this site is Crazy Bread/Little Ceasar's Bread Sticks by Rawkinlocs Joz
04-27-2006, 11:47 AM
Here is a quote from a thread, I did a banana search for you. I definitely give the credit to Rawkinlocs, who posted this recipe. I don't know how to post a thread link like everyone does, so if someone sees this and wants to clue me in....that way there won't be any confusion of WHO posted the recipe. BTW, Rawkinlocs was replying to RawPriestess about a question in another thread, so notice that she was replying back to "RP"! Here you go:
RP, the garlic toast is Alissa's Burger Bun recipe with the following modifications:
1. Leave out the rosemary and other herbs
2. Spread thin, but not "flax cracker thin" onto the teflex sheet (I use unbleached parchment paper)
3. Add a little more garlic than the recipe calls for.
4. I don't "score" them, but when it's almost completely dry (but not crackly dry), I have a pair of utility scissors specifically for when I make crackers, bread, etc. (got that idea from someone here on this forum, but forgot who to give proper credit) and I cut them into my square "slices" of bread. Then, I mix up some coconut oil, a little olive oil, some sea salt and some garlic powder (sorry I don't measure so you'll have to do your thing for all you who NEED exact measurement!) in a bowl and brush on the slices with a pastry brush. Then, pop back into the dehydrator to "seal" it all in! You can make it a soft garlic bread by not drying it too long or you can dry it longer until crunchy for "toast" (which are really just thicker crackers, but I like saying toast!)
Hope this helps.
04-27-2006, 12:10 PM
I don't know how to post a thread link like everyone does, so if someone sees this and wants to clue me in....that way there won't be any confusion of WHO posted the recipe.
When you're at the thread that you want to link to, highlight the URL in the navigation bar, right-click, and hit copy. Then when you're posting in a thread, just paste the URL! :)
04-27-2006, 12:41 PM
thanks joz and wendi -- both recipes sound great! funny, i tried a banana search and missed rawkinlocs' post -- so thanks for being my eyes this time! :o
04-27-2006, 12:42 PM
Yes, the "crazy bread" thing was the bell pepper crackers recipe that was posted here a while back and I had made marinara sauce and dipped them in it and when I had my kids try it, they said it reminded them of Little Caesar's Crazy Bread.
But you can take any bread recipe (either make it plain with no herbs or make it with Italian seasonings) and do what tvillemom posted above from my post to RP. I've made this "garlic bread/toast" for my classes this month and everyone who tried it LOVED it! I really love Alissa's Burger Bun recipe...it's so versatile just making minor modifications depending on what you're making but using the base ingredients.
In fact, those that don't have her book are in luck. On the Greenchefs website, Alissa has (VERY generously, I must say) given some of her most prized recipes including the all-famous (and SO DELICIOUS) Calzone recipe! The dough portion has the same ingredients for the Burger Bun, but it appears she doubled the amount in the calzone recipe...so maybe cut it in half or even quarter it just to try it out and make sure you like it (I always do this when trying out a new recipe I'm not sure of).
Here's the link: http://greenchefs.tv/alissa-cohen/Calzone/
So, that's the recipe I use and I spread it out over a dehydrator tray...dries much quicker that way. So, if I want a sandwich, I just cut "slices" of bread rather than forming a bun. My buns never seem to dry all the way through anyway...this way I can enjoy the recipe even more!
04-27-2006, 01:25 PM
The recipe for the calzone says:
Remove one sheet of crust (the dehydrated dough) from the dehydrator and spread the entire mixture of Mozzarella Cheese on top of the crust.
But it never mentions how long to dehyrate the dough or at what temperature (or am I just missing something :confused: )
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