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Mar 7, 2009 02:07 PM

How Do You Make Garlic Bread?

I really LOVE garlic, but every time I make garlic bread, the garlic is too harsh. I'm thinking that maybe I ought to cook the garlic a little, maybe in a pan, with olive oil, or butter, or maybe even roast it. I don't want a cheese garlic bread (this time around), just the best darned garlic bread I've ever tasted. Can you help me? Thanks! (Dinner is in about 2 hours.)

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  1. One way I do it is to put butter, minced fresh garlic, a little olive oil, a few drops of lemon juice, parsley and a pinch of salt in a microwavable cup. I nuke it for about a minute till it melts, then pour it over the slit down the middle loaf of bread, wrapped in foil but with the top exposed. Baked at 400 for about 20 minutes. I love cheese, so I usually add some freshly grated parm on top. Yum.

    3 Replies
    1. re: bayoucook

      It's not clear to me what you mean by "wrapped in foil but with the top exposed." Say a little more about that, please. Also, do you open it up at some point to toast the bread and melt the cheese?

      1. re: bayoucook

        Preferably you'd use slow-roasted garlic and squeeze the "paste" from the cloves into olive oil or melted butter, then spread on the bread. But for a quicker version, Bayoucook has it nailed. I'd be halving a loaf of bread as if making a giant sandwich, spread both cut surfaces, and bake them side-by-side on a sheet pan, with or without grated cheese atop the garlic spread.

        Costco used to have it (untoasted) in their instore bakery. It was too salty and I think may have had margarine, but they were generous with the roasted garlic and cheese, which made up for it.

        1. re: bayoucook

          It like it sits in a foil "nest" with the top of the bread not covered. We prefer the crispier top like that.

        2. I don't do "traditional" garlic bread, whatever that means. I infuse olive oil with crushed garlic, brush it on both sides of sliced sourdough and then put in/on the panini grill.

          1. If you had time, you would make something like garlic confit...

            Or you toss garlic bulbs with oil and salt, wrap in foil, and roast.

            But if you don't have time, I just rub the bread with crushed garlic.

            2 Replies
            1. re: jaykayen

              For the next time... how do you make garlic confit? For right now, I've roasted the garlic, mashed it with softened butter and a little S&P, and spread it on the cut sides of the bread. It's wrapped in foil in the oven. I'll let you know how it comes out.

              1. re: CindyJ

                a lot of peeled garlic cloves, with the root ends cut off. cover with vegetable oil, and cook for 30-40 minutes or until tender, at 200 ish in the oven or stove (very small bubbles that don't break the surface.)

            2. For tops in garlic bread, you can't beat a proper bruschetta with the raw garlic rubbed against the charcoal toasted surface. Beyond that, there are some "comfort food" variations that I don't turn my nose up at, even if they might raise my eyebrow. Mom used to take a loaf of Italian bread, slash it diagonally, and insert some margarine and a clove of garlic into each slash and then heat it in the oven. I'd use olive oil or butter. Our other cheap substitute was to take hamburger buns and mix olive oil, a bit of butter, garlic powder and parmesan cheese into a paste, spread it on the bread, and toast it in a hot oven. Fresh garlic is better of course, but this concoction always gets wolfed down when I serve it.

              3 Replies
              1. re: Father Kitchen

                For five minute garlic bread, take a frozen white roll or french stick etc. Slice it into pieces and put it on a baking tray. Spread it generously with margerine or butter, and then slather it with onion powder and garlic powder, and broil for five minutes until the outside is a bit crispy. It's nothing fancy, but it's literally ready in five minutes flat, and it tastes identical to the frozen stuff from the supermarket, only better because it's not so salty. (Yes I know how to make real garlic and herb bread too... but if you only want three slices of bread this is a lot less work!)

                1. re: Kajikit

                  Add ground paprika and dried parsley and you have my mom's version for when she forgot to make the garlic bread and the pasta is already done! I grew up in a carb-happy family.

                2. re: Father Kitchen

                  My favorite garlic bread was made with softened butter, mashed with chopped garlic, parsley and . . . parmesan cheese! Very delicious.

                  I have more recently moved away from the butter to crostini, in which I lightly toast bread slices in the oven -- whatever I have on hand -- and then rub with garlic cloves cut in half, and sprinkle w/ olive oil and salt. Mmm good. And quick and easy. It jazzes up a a bowl of lentil soup quite well.

                3. Melt butter and minced garlic in micro. or on stove. Rub bread with cut side of a garlic clove before slicing the bread (NOT sourdough....)almost all the way thru. Brush melted butter/garlic between all slices and any leftover onto the top of the loaf. Wrap in foil and bake @ 275 for 35-40 minutes, unwrap the foil and let bake @ 350 for 5-7 mins. Never has failed me yet. Some chopped parsley and a little paprika (sweet) is good added to butter mix. adam

                  2 Replies
                  1. re: adamshoe

                    45 minutes for garlic bread? Yikes!

                    1. re: BastedEggs

                      I thought so too, but it's only at 275.