The best garlic bread ever!
O.K., let's see your best, Chowhounds! How do you make your best garlic bread? What kind of bread do you use, fresh or some sort of dried garlic, other ingredients such as oregano, parsley, parmesan, red pepper flakes, etc........Do you wrap it in foil or let it get toasty? Do you do the loaf in one piece or slice it?
Garlic bread can be simple or complex, delicious or ho-hum...tell me how you achieve the best version!
1) good quality cultured butter
2) garlic through the press- 1 clove per 2 TBs butter, approximately
3) finely chopped parsley, lots
4) good sea salt, healthy pinches
mash together, slather on italian loaf that's been halved lengthwise, wrap in foil. Bake 350 for about 10 minutes, then take it out of foil, turn it over so garlic butter oozes into both sides, bake another 5.
eat ravenously, gain 5 lbs. :)
My step-MIL likes to use two cubes of butter per loaf, one cube per side. And cheese, lots of shredded parmesan cheese. One night there were four of us for dinner. She cooked two loaves, half a loaf per person. Sat at the dinner table for four hours with half a loaf of garlic Italian bread on my plate. Gaaaahhh.
Thankfully, she doesn't cook for us anymore. Now we visit, we go out and "argue" over who is paying for dinner.
1. Roast a few cloves of garlic (or dry steam them)
2. Puree roasted garlic and mash into softened unsalted butter, along with some minced fresh garlic, a little minced parsley, and sea salt
3. Slather on Italian loaf bread and bake at 325 til golden brown (15 - 18 min or so)
4. While loaf is baking, brown a little more butter; simmer a couple of whole cloves of garlic in it. Remove the cloves once the butter is browned and fragrant.
5. When bread comes out of the oven, drizzle on browned garlic butter and sprinkle with just a flourish of minced parsley and salt.
(6. A little parmesan to finish is utterly optional.)
Homemade sourdough bread, butter, garlic powder, a little sea salt, Parmesean cheese under broiler.
I recently read a post here about using a thin layer of mayonnaise on top of garlic bread - it sounds like a great idea to me. Mayo forms a sort of crust under the broiler that I think would be quite delicious on garlic bread.