Garlic bread is a classic favorite at the dinner table and a delicious accompaniment to many cuisines. Homemade garlic bread made with real butter and garlic is far superior to frozen garlic bread from the supermarket. It is made from fresh ingredients, you are able to control exactly what goes on the bread and you can make as much or as little of it as you like.
Things You'll Need
- 1 stick of butter (room temperature)
- 5 to 10 cloves of garlic
- 1 to 2 tsp dried parsley
- Bread knife
- Butter knife
- Sharp vegetable knife
- Garlic press (optional)
- Small bowl
- Aluminum foil
Homemade Garlic Bread
Preheat the oven to 350 degrees F. Slice the small root end from each clove of garlic and rub the paper skins away. Either chop the garlic cloves finely with a sharp knife or crush them in a garlic press. Put the crushed/chopped garlic into a small bowl.
Add the stick of butter and parsley to the bowl with the garlic. Mash the butter with a fork, blending it with the garlic and parsley until you have a soft, smooth spread.
Use the bread knife to cut slices across the length of the baguette without slicing entirely through the bottom of the bread. Make them as thick or as thin as you like. For a small portion of garlic bread, just cut off and save the rest of the baguette when you have as many slices as you want.
Gently hold each slice open one at a time and spread the garlic butter evenly over the front and back of each slice. Try to keep the slices attached to the base of the bread.
Wrap the entire baguette loosely with foil. Place it on a cookie sheet or directly on the oven rack and bake for about 30 minutes. For crispier garlic bread, bake for an additional 5 to 10 minutes.
Tips & Warnings
- If the butter is cold and difficult to mash, chop it into small cubes with a sharp knife and let it sit at room temperature for ten minutes. Leftover garlic butter can be stored in the refrigerator for up to a week. If you accidentally slice all the way through the baguette, just stick the slices together with the garlic butter and wrap the foil a little more tightly.
- Be careful when opening the foil, as steam will escape.
- Delia's Complete Cookery Course; Delia Smith; 2007
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