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Garlic Bread

  • l
  • lbs Feb 20, 2007 12:33 PM
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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.

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  1. 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...

    1. 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.

      1. 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

        1 Reply
        1. re: pamd

          This is pretty much what my mom and I have always done, but we used softened butter in place of the olive oil. Or even thin slices of cold butter stuck in the cuts with a large dab of chopped garlic...parsley is good too...

        2. 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

          3 Replies
          1. re: ginqueen

            I'm with these sinners, although I use garlic powder instead of garlic salt. When I use whole garlic it just never tastes as good.

            1. re: ginqueen

              What is this garlic salt of which you speak?

              1. re: bkhuna

                here are 2 versions of common ones...

                http://www.penzeys.com/cgi-bin/penzey...

                http://www.mccormick.com/productdetai...

            2. For me, the key to excellent garlic bread is before you put the garlic butter on, rub the toasted slabs of bread with a fresh clove of garlic. Cut the clove and rub the cut side on the bread first.

              1 Reply
              1. re: Den

                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.

              2. When I make garlic bread I make a garlic butter. I use about 4 tablespoons of room temp. butter for a whole baguette and mix that with one large clove of garlic made into a paste using kosher salt and some chopped parsley. That gets slathered onto the baguette, which has been cut in half lengthwise. If I'm making plain garlic bread the bread halves are placed on a baking sheet and put into a 350 degree oven until the edges are nice and crispy.

                If I'm making garlic bread with cheese, after the butter has been added I top it with a mix of shredded cheddar, mozzarella and Pecorino and then I bake it, again at 350 degrees. I've found that if I try to broil it the bread doesn't get toasted before the cheese burns.

                2 Replies
                1. re: SarahEats

                  I swear by two bottles of garlic oil I purchased online about six months ago. You spread the bread with butter then spray with oil from one of the two bottles. One contains garlic oil; the other is roasted garlic oil. It makes the BEST garlic bread I've ever eaten. Visit:
                  www.garlicvalleyfarms.com

                  1. re: pilotgirl210

                    Correction: Make that garlic juice and roasted garlic juice.

                2. I've got lots of ways of making great bread that are all variations on the above but then my friend made "better than ---" bread. Slice a whole loaf in half horizontal. Spread with mayo, (thats right - no butter - can you believe it???), sprinkle with garlic powder, granules, or similar, then with parmesan cheese from that big green Kraft can, then with sesame seeds. Broil til bubbly and enjoy!

                  1. Nicely prepared garlic bread ( I use butter, coarsely grated romano, 2 pressed cloves, w/ french bread, in the toaster oven) is a wonderful platform for an otherwise mundane sandwich, when you are condemned to choose between canned tuna and sliced ham because that's all you have handy and you're hungry. Not a symphony, but it adds a string section to a ragtime band.

                    1. I saw this on tv the other day and it looked delicious!!!!

                      http://www.foodnetwork.com/food/recip...

                      1. Hello and thank you all. Mission was accomplished and it was at last a success! I roasted a whole head of garlic for 35 minutes. While the garlic was cooling, I chopped a handful of parsley, mixed that in with the "I Can't Believe It's Not Butter" stuff, and the mashed the roasted garlic in that. I slathered it on the sliced french bread, added more butter, and some garlic powder. Baked at 350 for 20 minutes. success!

                        1. This is a crowd pleaser. Soften 3/4 cube of salted butter; mix in 1/2 cup of freshly grated parmesean; add 1 tbs of parsley; and finally, a 1/2 tsp of Lawry's season salt and blend. Cut a loaf of ciabatta bread lengthwise and spread the mixture on generously with a spatula. Broil, no foil.

                          For the best sandwich ever, - after broiling to a golden crust, cover the bottom half with sauteed onion, bell pepper and Italian sausage. Put the top on, wrap with foil and warm at 300 for 20 minutes. Slice into 3" portions.