Are there any bread recipes that go well with spaghetti and meatballs?

I don't have any french bread and was trying to find a good recipe for bread that I can make to go with my spaghetti dinner tonight....any help?Are there any bread recipes that go well with spaghetti and meatballs?
Cheese Loaf





3 cups all-purpose flour


4 teaspoons baking powder


1/2 teaspoon salt


1 1/2 cups grated cheese


1 1/2 cups milk


2 tablespoons melted butter or margarine





combine flour, baking powder, salt and cheese in a large bowl.


stir thoroughly.


add milk and melted butter.


stir to form soft dough.


put in greased 9x5x3 inch loaf pan.


bake at 400 for 35 to 40 minutes.


remove from pan to cool.Are there any bread recipes that go well with spaghetti and meatballs?
Top some white bread....or whatever bread you have....(even biscuit or corn muffin) with some butter....or a little olive oil....spinkle some garlic powder over it...and a little parmesan cheese...a little Italian seasoning....and toast in oven





Maybe top with some black olives.
you can toast up bread by putting cheese on a bread slice in the oven:)
use irish soda bread
Quick French Rolls





INGREDIENTS


1 1/2 cups warm water (110 degrees F/45 degrees C)


1 tablespoon active dry yeast


2 tablespoons white sugar


2 tablespoons vegetable oil


1 teaspoon salt


4 cups bread flour





DIRECTIONS


In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.


To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.


Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


Bake for 18 to 20 minutes in the preheated oven, or until golden brown.


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French Herb Bread





PREP TIME 30 Min


COOK TIME 30 Min


READY IN 2 Hrs 40 Min


SERVINGS %26amp; SCALING


Original recipe yield: 1 loaf


US METRIC





About scaling and conversions





INGREDIENTS


1 tablespoon active dry yeast


2 tablespoons white sugar


1 teaspoon salt


3 1/2 cups all-purpose flour


1 cup milk


1 tablespoon distilled white vinegar


1/4 cup water


1/4 cup margarine


1/2 cup minced onion


1 clove garlic, minced


1/2 teaspoon salt


1 tablespoon minced parsley


2 tablespoons margarine





DIRECTIONS


In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.


In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.


Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.


Punch down dough and roll into a rectangle shape about 16x8 inches.


In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.


Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.


Preheat oven to 400 degrees F (205 degrees C).


Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.


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French Bread





6 cups all-purpose flour


2 1/2 (.25 ounce) packages active dry yeast


1 1/2 teaspoons salt


2 cups warm water (110 degrees F/45 degrees C)


1 tablespoon cornmeal


1 egg white


1 tablespoon water





DIRECTIONS


In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.


On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.


Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.


Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.


With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.


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Basil Tomato Bread


Preparation time: 20 min Baking time: 30 min


Yield: 16 servings, 1/2 cup butter





Butter Ingredients:


1/2 cup Butter, softened


2 tablespoons grated Parmesan cheese


1 teaspoon Italian seasoning (see below)





Bread Ingredients:


2 1/2 cups all-purpose flour


1/3 cup grated Parmesan cheese


1 tablespoon sugar


2 teaspoons dried onions


1 teaspoon baking soda


1 teaspoon dried basil leaves


1/2 teaspoon salt


1 cup Sour Cream


1/3 cup milk


1/3 cup chopped sun-dried tomatoes in oil


1/4 cup Butter, melted





Topping Ingredients:


1 egg white, slightly beaten


2 tablespoons grated Parmesan cheese





Heat oven to 350掳F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.





Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Divide dough in half. Pat each half into 4 1/2-inch round loaf.





Place loaves 3 inches apart onto greased baking sheet. Brush tops with egg white. Sprinkle with 2 tablespoons Parmesan cheese. Cut an X about 1/2-inch deep in top of each loaf. Bake for 30 to 35 minutes or until golden brown. Remove from baking sheet; cool completely. Serve with prepared butter.





*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage.