Garlic Bread

This is a staple in our household whenever we make Italian food.  My mom has perfected the art of making garlic bread and passed down her tricks of the trade to me.  I made this for a group of friends in college for Christmas dinner one year and it was gone with them asking for more in less than 5 minutes. 

The simple ingredients:

1 loaf of fresh french bread
4 garlic cloves
1 stick of butter
salt and pepper to taste

Butera (pronounced Bue-tera, not Butter-a like I used to say as a kid) passed out a deal I couldn’t pass up. This week: 99 cents for a 12-pack of Diet Coke and 49 cents for a dozen eggs. Next week: 99 cents for a gallon of milk and 99 cents for a pound of butter.  While shopping in the hit-or-miss deal store, I purchased a giant, fresh loaf of french bread. By the time I got home, I no longer wanted to eat pasta with bread and oil, so I decided on garlic bread that I could easily cut into pieces and freeze for a later date.  the perfect portioned pieces allows you to grab as many as you need and still be able to keep the remaining sections frozen.  It’s great for any quick, don’t-feel-like-cooking night.

To make the garlic bread, preheat the broiler. Cut your french bread loaf in half lengthwise and crosswise.  Melt a stick of butter in a small, glass Pyrex dish with 4 cloves of minced garlic (or your desired garlic level).  Paint the butter-garlic mixture on the bread making sure to coat the edges and every crevice, or they will burn.  Evenly distribute the garlic (which usually is at the bottom of the butter).  I like to then throw a little salt and pepper on my bread for added flavor.  We have also added garlic salt or paprika.

 

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Cook the slices of bread in the broiler on a baking sheet, checking frequently as they will burn, for five to ten minutes.  Allow them to cool before cutting them into individual pieces.  Serve in a bread bowl or freeze for later.

These will melt in your mouth with all the butter they have on them and the garlic screams in your mouth for more. 

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1 Comment

Filed under Appetizers, Food, Lunch/Dinner

One response to “Garlic Bread

  1. Pingback: Andrew’s Veg-Friendly Puttanesca Sauce | ebrogue

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