So I can't make garlic bread to save my ever lovin' life. I did get some tips on using roasted garlic and then incorpating that into the butter and shaved parsemean cheese which I will be doing. But am getting conflicted info on broiling vs. cooking. I'd rather bake it than broil it. How hot is the oven? Do I foil wrap it? How long?
Thanks in advance and I can make other complicated things. Just not this.
For everyday garlic bread, and yes, I could eat garlic bread everyday, I tend to just slice it, melt some butter and let slices of garlic infuse in it, brush it on, grate cheese on top, and then broil. It's fast, easy, and I like that the bread is crispy on top and soft in the middle. But, if you are wanting to bake it, this is a foolproof method and so good... http://www.foodnetwork.com/food/cda/r...
With the risk of committing chowhound heresy, this is my recipe.
Butter or margarine (I like margarine, margarine doesn't taste as rich as butter).
Lawry's Garlic Spread, a mix of 1/2 margarine to 1/2 garlic spread.
Kraft "Green Can" Parmesan Cheese (there is enough salt in this to be tasty) or use the pregrated parmesan cheese from the deli, I feel freshly grated/shaved is wasted on garlic bread.
Sourdough or Sweet Bagette.
If you want some color, sprinkle with paprika.
This can be baked or broiled. With broiling, it is important to watch the progress, baking takes a little longer and is more forgiving to not watching the bread.
when I make it, I slice it in pieces, about 1 inch, but do not cut all the way through the bottom, so the loaf is still attached. heat oven to 425 degrees. Mix 1/2 cup EVOO, 1 T fresh parsley chopped, and minced garlic or 1/2 tsp garlic powder. spread the mix all over the bread, in between the slices and outside. Wrap in foil and bake about 10-15 minutes, then open the foil and bake until crispy. Sooo good! also sprinkle fresh grated parm on top
I like the "heretical" recipe above. Personally, I find that mashing together a couple of tablespoons of butter, a healthy couple of shakes of garlic salt (EGADS!), and dried basil and dried oregano, then spreading it on both sides of 1-inch thick slices of "italian" bread and baking, spread out, on a cookie sheet at 400 for about ten minutes does the trick. It's one of those things, like many people feel about Kraft mac & cheese or lunch meat: I know it's wrong but it's the way my mom made it (and most Italian-American restaurants here in Rhode Island) and it still tastes the yummiest to me.
A slightly "fresher" version, which turns out to be much richer-flavored and less salty/processed food-tasting, is to mash whole, soft roasted cloves of garlic with a little bit of olive oil in the butter and add some salt, pepper, grated parmesan, and fresh chopped herbs of your choice, then follow the same baking directions.
I like baking them separated and laid out on a cookie sheet because then the slices develop a nice toasty crust. But if you prefer the insides to be soft, then of course it would make more sense to keep the loaf mostly in tact and bake it in foil as described above
Yes, rubbing the bread with a fresh cut garlic clove is a worthwhile step. I melt butter on med-low heat and toss in some mashed garlic. Cook the garlic for about 5 minutes on the low heat so the butter doesn't burn or turn the garlic bitter. Brush the melted butter on a baguette and throw it under the broiler for a couple of minutes.