{"title":"Savory \u0026 Herb","description":"","products":[{"product_id":"tuscany-tomato-bread-machine-mix","title":"Tuscany Tomato Bread","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch5 style=\"text-align: center;\"\u003e\"I've never met a tomato bread sandwich that I didn't love!\"\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis bread is versatile. It's always been a favorite sandwich bread. But Kami in the kitchen went to work with it. She made great grilled sandwiches, a dipping bread, and a savory French toast. You'll find what she made below.\u003c\/p\u003e\n\u003cp\u003eWe've morphed this several times, changed the seasoning. Check the reviews starting in early 2024 to see the current version.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\"I purchased this as a test and found it to be a very good and surprising sandwich bread. Please note...since it passed with flying colors, I recently ordered more and will try the grilled cheese next.\"  --\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eDouglas P Jewett\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eIt works with any Italian meal, but it's outstanding as a sandwich bread.\u003c\/p\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__body\"\u003e\n\u003cblockquote\u003e\u003c\/blockquote\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eHow to Make a Grilled Tuscany Tomato Sandwich\u003c\/h4\u003e\n\u003cp\u003eThis is a wonderful grilled cheese sandwich, one of the best you'll find.  You'll make this often\u003cstrong\u003e.\u003c\/strong\u003e The bread takes this sandwich to another level.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo make the Italian mayonnaise:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace mayonnaise in a small bowl, no more than you will use in four or five days. Add your favorite Italian seasoning blend, a little at a time, stirring after each addition. Taste after each addition until you have the right intensity.\u003c\/p\u003e\n\u003cp\u003eSet aside for 30 minutes to let the flavors develop. Check if it needs additional seasoning. Keep it refrigerated for up to 5 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo make the sandwich:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"o-Method__m-Step\"\u003eThinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry. \u003c\/li\u003e\n\u003cli class=\"o-Method__m-Step\"\u003eLay out 4 slices of the bread on a work surface. Spread each Italian mayonnaise.\u003c\/li\u003e\n\u003cli class=\"o-Method__m-Step\"\u003eLayer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then more cheese, so that you have cheese over and under the tomato slices.\u003c\/li\u003e\n\u003cli class=\"o-Method__m-Step\"\u003eClose the sandwiches and spread the butter on both the top and bottom of each sandwich. \u003c\/li\u003e\n\u003cli class=\"o-Method__m-Step\"\u003ePlace 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again, and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.\u003c\/li\u003e\n\u003cli class=\"o-Method__m-Step\"\u003eRepeat with the remaining sandwiches.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe reviews were good. Then, we changed the formula and got more and better reviews. The bread is fabulous. Check out the reviews, especially the ones from the last year. \u003c\/p\u003e\n\u003cp\u003eDon't pass this up. It's a tomato bread with a touch of basil. It makes unique sandwiches, great sandwiches. I've never met a tomato bread sandwich that I didn't love.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan\u003e\"The tomato flavor is not overpowering. The bread is moist and chewy.\"--Sharon Rosser\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"Great loaf with lots of flavor. Not at all spicy.  Good for grilled cheese or any panini. Love this flavor.\"--Patricia Morgan\u003c\/p\u003e\n\u003cp\u003e\"Delicious … if you love tomatoes, you’ll adore this bread … warm or toasted brings out the full tomato aroma and flavor ❤️\"--Sharon Clark\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eIf you want to go to heaven, make a grilled cheese sandwich and serve it with soup, especially tomato soup. Set a couple of slices aside and \u003ca rel=\"noopener\" title=\"how to make croutons\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-sweet-or-savory-croutons\" target=\"_blank\"\u003emake tomato bread croutons\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eCustomer Questions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow good is this bread? \u003c\/strong\u003eBetter than you expect. Read the reviews.  It's loaded with sun-dried tomatoes, which are specially ordered from the producers, not what you find in the store.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat did you do when you changed the formula?\u003c\/strong\u003e We made the bread mix lighter and removed almost all the garlic—you probably can't taste it now. We concentrated on the tomato flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat does the tomato taste like, like fresh tomatoes?\u003c\/strong\u003e No, it's a dry fruit, so it has a more intense flavor. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat else is in it?\u003c\/strong\u003e It's balanced with basil, other herbs, and spices. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWill it work for morning toast?\u003c\/strong\u003e I've never thought of it as a morning toast. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat about sandwiches?\u003c\/strong\u003e It's an incredible sandwich bread. For me, that's where it really shines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat's your favorite sandwich?\u003c\/strong\u003e  I could live on the grilled cheese sandwiches. They're incredible.  And try a club sandwich on tomato bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCan I freeze it?\u003c\/strong\u003e Yes. If you don't think you'll use it in a couple of days, freeze part of the loaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs that French toast?\u003c\/strong\u003e It is. It's savory.  The gouda cheese drizzled over the French toast makes an outstanding lunch.  Experiment with it. You'll fall in love.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003eThis is an exciting bread, it's not shy at all. It's not hot, but it's loaded with flavors. It will make your life more exciting.\u003c\/p\u003e\n\u003cp\u003eThis tomato bread makes fabulous sandwiches. It's bold enough to load it with meats, spices, peppers, and cheeses. It's a magical bread. It's a great accompaniment to meals, especially Italian food.  \u003c\/p\u003e\n\u003cp\u003eThis is the bread that you'll want for wonderful savory French toast. It makes wonderful brunches, lunches, and dinners.\u003c\/p\u003e\n\u003ch4\u003eTake the tour! See seven things you can make with this bread!\u003c\/h4\u003e\n\u003cp\u003eKamie, in our test kitchen, is brilliant, a creative genius.  Her sandwiches are masterpieces.  Lessons from Kamie? She always sprinkles her sandwiches with salt and pepper, and she often drizzles a little vinaigrette over the fillings just to give them a little spark. Both make a difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMake fabulous sandwiches--like this tuna melt! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Tuna Melt with Tomato\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/201063927_l_tunameltwithtomatoreduced_600x600.jpg?v=1717179003\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMake BLT sandwich on tomato bread French toast. (Make the French toast and then the sandwiches.)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/tuscany-tomato-20_jpeg_600x600.jpg?v=1709998435\" alt=\"Tuscany Tomato Bread\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMake deli sandwiches with tomato bread.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/tuscany-tomato-bread-3_600x600.jpg?v=1709921590\" alt=\"Tuscany Tomato Sandwich\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMake savory French toast with shredded cheese and cherry tomatoes. Consider a cheese sauce for drizzling.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/tomato_french_toast_600x600.jpg?v=1710000049\" alt=\"Tuscany Tomato Sandwich With Cheese On Top\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMake a Gouda Cheese Sauce for dipping and drizzling over savory French toast or nachos.  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/tuscany-tomato-bread-22_869ba5eb-ef70-40d1-bf43-56f8a0f3aa10_600x600.jpg?v=1709998840\" alt=\"Tuscany Bread\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"tomato bread recipes\" href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/tuscany-tomato-sandwiches-and-french-toast\" target=\"_blank\"\u003eGet Kamie's recipes here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"Great summer bread\"--Martha Yungk\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"Wonderful for sandwiches\"--Nan Spawr-Seaton\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"It is my favorite bread.\"--Chad McCance\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"Take me to Tuscany . . . you'll adore this bread.\"--Sharon C\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"The scent is incredible . . . tastes great too.\" Jerome Horton\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\"This has got to be the best bread.\"--Raffael McDougal\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eIf you don't adore this bread, contact us for a refund.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/DSC_3587-tomatobreadcheesemeltreduced_36cdf76b-7ce5-4255-8003-515dfa930f0b_600x600.jpg?v=1710001123\" alt=\"Tuscany Bread with Melted Cheese\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMake grilled mozzarella sandwiches on Tuscany Tomato Bread.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a simple sandwich to make--grilled mozzarella with spices or herbs of your choice.  The tomato and mozzarella make a wonderful pairing.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"Panzanella Bread Salad\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/199409851_l_normal_none_bread_salad_with_shrimp_reduced_600x600.jpg?v=1709430692\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMake \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-panzanella-and-other-bread-salads\" title=\"Bread salad\" rel=\"noopener\" target=\"_blank\"\u003eTucson Tomato Bread Salad-(Panzanella Bread Salad)\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePanzanella is best made with croutons, and tomato bread makes wonderful croutons. \u003ca href=\"https:\/\/www.preparedpantry.com\/blogs\/how-to-bake\/how-to-make-sweet-or-savory-croutons\" title=\"how to make croutons\" rel=\"noopener\" target=\"_blank\"\u003eLearn how to make croutons here\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":39643177320529,"sku":"M13-1","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/201063927_l_tunameltwithtomatoreduced.jpg?v=1717179003"},{"product_id":"free-with-purchase-italian-roasted-garlic-bread-kit-copy","title":"Save 50%! Country Italian Bread to make Italian Roasted Garlic Bread. Limit 1","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"This bread, in my opinion, makes the tastiest garlic bread, with top-quality ingredients, and if there is any bread leftover, I make croutons.\"--\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eEd Sobodas\u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat you'll get!\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eOne Country Italian Bread Mix\u003c\/li\u003e\n\u003cli\u003eInstructions for making your Italian bread mix in the oven or in your bread machine. (See below)\u003c\/li\u003e\n\u003cli\u003eInstructions for making roasted garlic dipping oil like that in Italian restaurant chains. (See below.)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003ch5\u003e\u003cstrong\u003eWhat you'll need!\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic cloves\u003c\/li\u003e\n\u003cli\u003eOlive oil\u003c\/li\u003e\n\u003cli\u003eIngredients for the Roasted Garlic Oil (See below)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e****************************************************************************\u003c\/p\u003e\n\u003cp\u003eOur Country Italian Bread makes wonderful garlic bread. These instructions make it easy to do. It's a delightful bread. The crust is crisp and crackly, lighter than sourdough but distinctive and chewy. \u003c\/p\u003e\n\u003cp\u003eBut you don't have to. You can bake the bread, make the roasted garlic oil, and use it as dipping oil, just like downtown.  Or you can drizzle the oil over the bread. It's easy either way.\u003c\/p\u003e\n\u003cp\u003eYou can make any night an Italian night.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\"This bread is delicious! Rises well - crusty outside, chewy\/light inside.\"  \u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003eCris Parr\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cspan class=\"jdgm-rev__author-wrapper\"\u003e\u003cspan class=\"jdgm-rev__author\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003eLearn more about the bread!\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(14, 140, 50);\"\u003eIs this a sourdough bread?\u003c\/span\u003e \u003c\/strong\u003eNot really. It's a European country sour—a little sour without being a full-blown sourdough. \u003cspan\u003eIt tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003eIs it crusty like a sourdough?\u003c\/span\u003e \u003c\/strong\u003eIt's more like a French \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/breads\"\u003ebread\u003c\/a\u003e—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(17, 143, 47);\"\u003e\u003cstrong\u003eWhat's the difference between a French bread and an Italian bread?\u003c\/strong\u003e\u003c\/span\u003e Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(10, 143, 30);\"\u003e\u003cstrong\u003eWill my kids like it?\u003c\/strong\u003e\u003c\/span\u003e Kids like white bread. This is white. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(15, 124, 46);\"\u003eCan I make it round or long?\u003c\/span\u003e \u003c\/strong\u003eYou can make it any shape you want, even sandwich rolls. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003e\u003cstrong\u003eWhy is the water temperature important?\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e The ideal temperature for yeast is 79 degrees. That's where yeast grows best. \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(13, 153, 47);\"\u003eIs it sweet at all?\u003c\/span\u003e \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eNot really, pleasant, but not sweet. Actually, it's a little sour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(19, 148, 50);\"\u003e\u003cstrong\u003eWhat do I need to add?\u003c\/strong\u003e\u003c\/span\u003e Only water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 1.05rem;\"\u003e\u003cspan style=\"color: rgb(28, 155, 64);\"\u003eIt says \"no preservatives.\"\u003c\/span\u003e  \u003c\/strong\u003e\u003cspan style=\"font-size: 1.05rem;\"\u003eWe add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4\u003eLearn more about the roasted garlic oil!\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan style=\"color: rgb(14, 140, 50);\"\u003eWhat makes this dipping oil so good?\u003c\/span\u003e \u003c\/strong\u003eWhat's in it. Roasted garlic has a delightful nutty taste.  Then we add butter and parmesan cheese. What's not to like?\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cspan style=\"color: rgb(17, 140, 52);\"\u003eDo I have to make it in the oven?\u003c\/span\u003e \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eNo. It tastes just as good when made on the stovetop, it's quicker, and you don't heat the kitchen.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(17, 143, 47);\"\u003e\u003cstrong\u003eHow long does it take to make?\u003c\/strong\u003e\u003c\/span\u003e Prep and cooking is going to take about 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(10, 143, 30);\"\u003e\u003cstrong\u003eCan I store the leftovers?\u003c\/strong\u003e\u003c\/span\u003e Yes. Put your leftover oil in a glass jar with a tight lid. Avoid soft plastic containers, as it may be hard to get the garlic smell out of a soft plastic container. \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv class=\"container container--medium container--vertical-space-xsmall main-page\"\u003e\n\u003cdiv class=\"article  article--indent-for-social\"\u003e\n\u003cdiv class=\"article__meta\"\u003e\n\u003cdiv class=\"article__meta__sticky\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eHow to Make Roasted Garlic Bread\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/39655171_l_1_GarlicBread_600x600.jpg?v=1705637079\" alt=\"Garlic bread\"\u003e\u003c\/p\u003e\n\u003cp\u003eItalian bread has an open crumb and is, therefore, light and airy. The roasted garlic gives your bread a pleasant nutty-garlic taste. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst, roast some garlic . . . \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat’s easy. Grab a muffin pan and stick a bulb in each cavity, as many cavities as you want. You’re going to want garlic bread often so don’t skimp, stock up.\u003c\/p\u003e\n\u003cp\u003eBake your garlic at 400°F for 30-40 minutes, or until the cloves are lightly browned and feel soft when you press your finger against them. You may also wrap each bulb of garlic in foil and bake them in your oven.\u003c\/p\u003e\n\u003cp\u003eYou can store your extra garlic in the freezer for two or three months.  You can also store your extra roasted cloves in the refrigerator, submerged in olive oil, for two weeks. (Do not store roasted garlic at room temperature, not even for a short period. It's hazardous to do so.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 to 10 cloves of roasted garlic\u003c\/li\u003e\n\u003cli\u003e1\/2 cup butter, softened\u003c\/li\u003e\n\u003cli\u003e1\/4 cup grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 loaf of French, Italian, or sourdough bread\u003c\/li\u003e\n\u003cli\u003e2 teaspoons dried parsley\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 375 degrees. Set out a baking sheet.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSqueeze the roasted garlic from its outer wrappings into a small bowl. Mash the garlic with a fork or use a garlic press.\u003c\/li\u003e\n\u003cli\u003eBlend the butter, parsley, parmesan cheese, and garlic together to make a paste.\u003c\/li\u003e\n\u003cli\u003eSlice the bread. Spread each slice with the garlic mixture.\u003c\/li\u003e\n\u003cli\u003eBake on the baking sheet for 10 to 12 minutes or until crispy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaker’s note:\u003c\/strong\u003e If you are using raw garlic, you will want to reduce the amount used. Raw garlic may be up to four times as strong. Roasted garlic is much milder tasting.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eHow to Make Roasted Garlic Oil (A Johnny Carino’s Copycat Recipe)\u003c\/h4\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/Stockreducedroatedgarlicoilfordippingbreads_600x600.jpg?v=1705205306\" alt=\"roasted garlic oil\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003eWhen we go Italian, it’s usually to Johnny Carino’s. I’m hooked on the bread and that wonderful olive oil with the crunchy roasted garlic bits.\u003c\/p\u003e\n\u003cp\u003eThe original recipe calls for roasting the garlic in the oven. That certainly works with wonderful results. But like you, I’m always in a hurry. So, I left the cheese out and made it on the stovetop.\u003c\/p\u003e\n\u003cp\u003eIt’s great. Now, that’s the only way I make it. It’s much quicker and still very good. So, you can make it either way.\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cloves garlic, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh rosemary\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh parsley\u003c\/li\u003e\n\u003cli\u003e2 teaspoons fresh oregano\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon crushed red pepper\u003c\/li\u003e\n\u003cli\u003e1 teaspoon medium coarse sea salt \u003c\/li\u003e\n\u003cli\u003e3\/4 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1 1\/2 tablespoons grated Parmesan cheese\u003c\/li\u003e\n\u003cli\u003e1 cup extra virgin olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDirections:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 375°F. Line a large baking sheet with parchment paper.\u003c\/li\u003e\n\u003cli\u003eChop the herbs and Parmesan cheese in a blender or food processor until finely chopped. Add the olive oil.\u003c\/li\u003e\n\u003cli\u003eSpread the chopped garlic, herbs, and oil mixture on the baking sheet lined with parchment paper.\u003c\/li\u003e\n\u003cli\u003eRoast the mixture for 20 minutes, stirring twice while cooking. Check on it before the 20 minutes is up; the garlic should be golden and crispy, but not burned. Use what you need and save the rest in a paper bag in the refrigerator.\u003c\/li\u003e\n\u003cli\u003eAdd more olive oil as desired at serving time.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow to Bake Bread in the Oven in Three Easy Steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWhat you'll need\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA stand-type mixer with a dough hook\u003c\/li\u003e\n\u003cli\u003eA\u003ca href=\"https:\/\/www.preparedpantry.com\/products\/cdn-professional-bakers-insta-read-kitchen-thermometer\" title=\"kitchen thermometer\" target=\"_blank\"\u003e kitchen thermometer\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eA baking sheet or a large bread pan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/bread-loaf-11_480x480.jpg?v=1704859319\" alt=\"Mixing bread\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eStep 1: Mix the dough\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEmpty the mix into the mixing bowl\u003c\/li\u003e\n\u003cli\u003eAdd the water (110 to 115 degrees Fahrenheit)\u003c\/li\u003e\n\u003cli\u003eAdd the yeast\u003c\/li\u003e\n\u003cli\u003eMix for eight minutes at medium-high speed using a dough hook\u003c\/li\u003e\n\u003cli\u003eCover the mixing bowl with plastic wrap and let it sit for an hour in a warm place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/bread-loaf-1_480x480.jpg?v=1704859386\" alt=\"form a bread loaf\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eStep 2: Form a loaf\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePrep your pan or baking sheet with shortening or line it with parchment paper\u003c\/li\u003e\n\u003cli\u003eForm the dough into an oblong ball\u003c\/li\u003e\n\u003cli\u003eSet it in\/on the pan and cover it with plastic again\u003c\/li\u003e\n\u003cli\u003eLet it rise until blisters just start to form\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/bread-loaf-4_480x480.jpg?v=1704859451\" alt=\"let the bread rise\"\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4\u003eStep 3: Bake\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 350 degrees Farenheit\u003c\/li\u003e\n\u003cli\u003eTake the plastic off the bread and place the pan in the oven\u003c\/li\u003e\n\u003cli\u003eSet your timer for 25 minutes\u003c\/li\u003e\n\u003cli\u003eTest it for doneness with your thermometer. The temperature should be 190 when you insert the thermometer probe to the center of the loaf\u003c\/li\u003e\n\u003cli\u003eIf it's not 190 degrees, bake it for another four minutes\u003c\/li\u003e\n\u003cli\u003eRemove the bread from the pan and set it on a rack to cool\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLet the bread cool for at least ten minutes before slicing.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"baked loaf of bread\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/bread-loaf-7_600x600.jpg?v=1704859545\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBaker's Notes and Recommendations:\u003c\/h4\u003e\n\u003cp\u003eA common concern is forming the loaf.  You'll be proud of your bread even if the shape is not picture-perfect. It will taste the same even if it's not symmetrical.  But if you want your bread to be pretty, not interesting, there's a way to wrap a loaf.  Stretch the dough around the center of the loaf and pinch the seams together on the bottom. Picture a ball inside the dough that you're wrapping. The tension on the skin of the loaf will tend to make the loaf rounder and higher.\u003c\/p\u003e\n\u003cp\u003eA little cornmeal or semolina flour sparsely dusted on the baking sheet is a nice touch for artisan loaves. \u003ca title=\"corn meal\" href=\"https:\/\/www.preparedpantry.com\/products\/navajo-ground-corn-cornmeal\" target=\"_blank\"\u003eNavajo ground corn\u003c\/a\u003e is a nice touch.  \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.preparedpantry.com\/products\/bakers-bread-proofing-bags-pack-of-3-extra-large\" title=\"proofing bags\" target=\"_blank\"\u003eProofing bags\u003c\/a\u003e work better than plastic wrap for proofing bread.  The bags act as puffy little greenhouses while the plastic warp tends to hold the dough down so that the loaves aren't quite as high.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat others say: \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"The Bread Has Risen!! There must be something special going on at Prepared Pantry by golly!! They are able to raise the dough and it tastes heavenly!! If that isn’t some sort of \u003cspan class=\"jdgm-rev__author\"\u003ea miracle,\u003c\/span\u003e I don’t know what is. \u003c\/em\u003e\u003cem\u003eAlmost scary right?\"\u003c\/em\u003e  \u003cspan class=\"jdgm-rev__author\"\u003erobert janyk\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"My Perfect Bread! I’ve tried many of the Prepared Pantry’s creations, but this bread has to be my favorite. It is moist with a crunchy outside and has the perfect chew. I can slice it thin and it doesn’t fall apart. Plus, it takes like Heaven.\" \u003c\/em\u003e \u003cspan\u003eLinda Christensen\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eYou can load it into your bread machine and push a button. You can set your bread machine to the \"dough\" setting and bake the bread in a pan or on a baking sheet. Or, you can use your stand-type mixer. Easy. Authentic.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Well, let's just say you won't find a better basic bread anywhere. I no longer purchase bread at the supermarket, especially when I can easily have something so much better. Highly recommended!\"  \u003c\/em\u003eLana Mountford\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003eItalian Country Bread is a soft artisan bread with an authentic chewy crust. It's made with a pre-ferment that gives it just a touch of country sour, the same pre-ferment used in ciabatta bread. It's reminiscent of French bread but with a softer, moister texture. It makes a unique sandwich bread, perfect for toasting or dipping in olive oil.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"jdgm-rev__content\"\u003e\n\u003cdiv class=\"jdgm-rev__header\"\u003e\n\u003cblockquote\u003e\n\u003cdiv class=\"jdgm-row-profile\"\u003e\n\u003cem\u003e\"Absolutely delicious. My boyfriend doesn't want store-bought anymore. Sold! We love it.\"  \u003c\/em\u003e\u003cspan class=\"jdgm-rev__author\"\u003eLarissa Smith\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eYou'll love it too. Just try it.\u003c\/h4\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":52055216652563,"sku":"K104-1","price":3.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/39655171_l_1_GarlicBreadreduced.jpg?v=1752208915"}],"url":"https:\/\/www.preparedpantry.com\/collections\/savory-herb.oembed","provider":"The Prepared Pantry","version":"1.0","type":"link"}