Garlic bread...what is everyone's favorite way to make this?

C

cheezz

Well-known member
I've never been 100% happy with my results. I want a nice crunchy exterior and soft inside, buttery and nice balance of garlic...not too much to ask, huh?!

 
I just mash pressed or minced garlic with butter, spread on bread, sprinkle with parmesan

and stick under the broiler until nice and brown. Depending on what I want it for, sometimes I put the bread in the oven for a while on low to dry it out some to make it crispier.

 
I've done it that way. I also sometimes slice the bread, but not all the way through

Spread the slices with the garlic butter (no cheese) and wrap in foil. Then bake or toss on the back of the grill. To serve, just open up the foil and let people pull it apart.

 
Another very Italian way: Slice the loaf in half. Grill or broil. Then rub with a cut garlic clove

drizzle with olive oil, slice and serve immediately.

 
Without reading any of the others....I dice the garlic and simmer away in butter for at least

an hour. |An hour is much better. Strain.

Cut the bread about 1.5 " thick and not all the way through.

Spread, pour, however I can do it, lots of the garlic butter. On each side.

Slide in a slice of mozza cheese. this is the tricky part because you know not all of it will be precision-tested-equally-halved between the 2 slices.

Wrap in lots of foil as there will be leakage. (sounds like that comes from a nasty commercial for something).

Warm at about 225 for at least 30 minutes.

Yield: crusty exterior, gooey, garlicy interior and a bit of swooning.

Sometimes I sprinkle in a bit of very finely chopped parsley.

 
I find the bread can make a difference. We use the large oval breads vs. italian

thinly sliced; melt the butter; lots of minced garlic. thenbrush both sides; wrap in foil and put in the oven. 20 minutes or so depending on what else is in the oven (ie the temp). My in laws add paprika....

Yum! Use any leftovers for croutons..

 
I smash a large clove of garlic and simmer with some butter,

then dunk one side of the sliced bread into the butter, broil until toasty, eat.

I don't like pieces of garlic on the toasted bread, so it stays in the pan.

smileys/bigsmile.gif

 
Chop up the garlic, throw it on a griddle with olive oil, and grill the bread

A local Italian place here makes it that way and it is the best garlic bread I've ever eaten. Nicely browned crunchy bits of garlic. Mmmmmmmmm.

 
Thanks for your input everyone! So many good ideas here. I always seem to end up with soggy

bread (wrapped in foil) or almost-burned from boiling in the oven. When I bake, it seems to take too long and it ends up too hard. I guess it's just a fiddle to get the right bake temp-timing ratio. I also like the idea of making simmered garlic butter and not having the chunks of garlic on the bread. Guess it's back to the kitchen to give these a try - thanks all!!
smileys/smile.gif

 
On that note, I'd bake it first, then slather toppings & broil briefly. A totally

weird but delicious ingredient...mayo. I make a ghetto aoili with mayo and garlic, then top with parm and broil.

 
You must log in or register to reply here.
Back
Top