OK, this is pretty easy, but it’s they way I like it!
Prep time: Very little
Cook time: 5 – 10 minutes, but you have to watch this closely.
- 1 loaf of Italian bread (If you can’t find a nice loaf of Italian bread then French bread will do as well, but just don’t tell anyone it’s French bread, maybe they won’t notice 😉
- Fresh parsley (This is Important!! It MUST be Fresh Parsley!)
- Garlic of coarse! (Fresh Garlic)
- (1) whole stick of butter – 8 tbsp. (Real Butter, none of that margarine stuff!)
- Sweet basil, garlic powder, and oregano
- Note: You will also need patience and concentration to make perfect Garlic Bread. The really crucial part is when you have the bread under the broiler, you really have to pay attention at this point, it can go to not quite crunchy enough, to burnt in seconds!
See below for VERY detailed recipe instructions
Get a medium size bowl and drop a stick of butter in it. Let it sit there for a couple hours, you want it to get nice and soft. You can always soften it in the microwave if you don’t have time to let the butter sit out on the counter.
OK – After the butter is soft get out the garlic. Get about 4 cloves of garlic and chop them up as fine as you can. Throw them into the bowl with the butter.
Chop up as fine as you can 1/4 cup of “fresh” parsley. Throw it into the bowl with the butter.
Sprinkle in about 1/2 tsp. of garlic powder.
Sprinkle in about 2 tsp. of sweet basil and a dash of oregano. Mix all the contents in the bowl well.
Pre-Heat your oven to 350 Degrees F.
While your oven is Pre-Heating, spread the yummy buttery garlic mix onto your nice loaf of Italian bread. (You will want to slice your loaf in half long ways). Spread an even layer over the bread. Spread all the way to the edge of the crust.
The process of making the garlic bread is usually prepared right in front of your guests, because it is the last thing you’ll want to cook. I’m usually in the middle of a nice conversation with my guests as I’m cutting up the garlic and mixing it into the butter. Be sure to use real butter. No fake stuff!
*** These next steps are important! I don’t know about you, but a like a nice crunch to my Garlic Bread. To me there is nothing worse than soggy Garlic Bread!
OK – Now take the two halves of Italian Bread you just lathered up with your tasty garlic spread and place them directly on your oven rack (which should be pre-heated at 350 Degrees F) and bake them for 9 minutes.
Switch to using the broiler now. Make sure you rack is about 10″ or so from the broiler. This is the tricky part. You need to watch this process very closely. (If the phone rings while your doing this; Don’t answer it!. If the baby is crying during this process; let him cry! If someone is trying to talk to you: tell them your very busy making perfect garlic bread and you will get right back to them). So watch this part very closely, when you have the bread cooking in broil mode it can go from a garlic bread cooked to crunchy perfection to a bunch of burnt bread you have to throw away. You want to see the butter on the bread bubbling and what your shooting for is an even layer of speckled light brown, you know, kinda like lightly toasted bread. It’s also important during this process to move the bread around until everything is perfectly toasted.
That’s it. The last part takes a lot of love and you will get the hang of it after making it a few times, all ovens are different, so you will just have to learn what works well with yours and make note of it so next time you’ll know how much time you’ll need.
What I usually do is get a bread basket, place a large kitchen towel in the basket, place the bread into the towel and wrap the towel over the bread and place it on the table. You’ll want to time this out so the bread is finished right when everyone is sitting down to it. Good luck on trying to achieve this! It’s a challenge getting everyone to sit at the table when you want them to.
That’s it! You’re done….. Easy as Pie!
4 thoughts on “Garlic Bread Recipe”
Could you possibly repost the double baked version? I can’t remember the times involved. Thanks!
Oh yeah, I forgot I used to do that. I stopped because of time because I usually make the garlic bread just before serving the feast. I probably have those old instruction around somewhere. I will have to find and post it as an alternative recipe.
What happened to the original twice baked recipe for the garlic bread?
I’ve streamlined it. I don’t really bother with the double baking now. Eeik.. a short cut. Grandma would slap me! If you want your garlic bread slices to be a bit crunchier and tastier, then cut then add the garlic bread mix on both haves of the loaf of bread. Spreading it out evenly so all is covered. Then cut up into slices about 1-1/2″ – 2″ think, then add more garlic bread spread on the sides of those slices and toast the slices. Pay attention to my note about watching the bread very closely when toasting.