Garlic bread can be a great addition to you dinner. These days, it seems easiest to just go to the local supermarket and pick up a loaf of garlic bread. However, the last time I checked out the ingredient list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil. Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness?
This recipe works on a 16 oz. loaf of bread (the most common size sold in stores in my area). I find that a thin baguette (or ficelle) is too narrow for the garlic bread to be really satisfying. Using a typical artisan baguette or a batard works best.
This recipe goes pretty quick, so before assembling the ingredients you may want to start preheating the oven to 350°F (175°C).
Gather up a loaf of French bread, 1/2 cup (55 g) grated mozzarella cheese, 1/4 cup (25 g) grated parmesan cheese, 2 cloves garlic, and 2 Tbs. butter. [IMG]
Either press the garlic cloves through a garlic press and then finely mince unto a pulp or grate the garlic cloves with a Microplane zester. For a milder garlic flavor, microwave the garlic for thirty seconds or more. Mash the garlic into the butter. If the butter is too cold to mash easily, microwave the butter for ten seconds and try again. Mix the garlic and butter together well. [IMG]
Posted: Mon Feb 20, 2006 11:34 am Post subject: ...
I usually rub the bread with the whole garlic clove cut in half when its warmed up for a nice but not too strong garlic taste or if you prefer more garlic make some small cuts on the surface your going to rub on the bread, then butter it or drizzle with olive oil. Its very nice on ciabatta aswell.
Posted: Mon Feb 20, 2006 5:04 pm Post subject: Garlic Bread
I would use usalted butter. If you want salt add it yourself after you taste your first experiment.
Side-bar I have had garlic bread made from a multi-grain loaf and it tastes great. Not traditional, but great. I favor hardy flavorful breads that some may feel fight the taste of the garlic and butter. It is worth a try.
Posted: Wed Feb 22, 2006 11:43 am Post subject: garlic bread
my father was rather inept when it came to the kitchen, but there was one day that he decided to usurp my mothers authority by sneeking some blue cheese dressing on the garlic bread... we rarely had it without after
Posted: Sun Mar 12, 2006 11:19 pm Post subject: Roasted garlic
I like to roast a whole head of garlic and cream the roasted garlic (all of it, it really won't be too strong!) with butter. Then I spread the garlic butter on the bread and toast it. Sometimes I put cheese on it, sometimes I don't. Depends on what I have in the fridge. Sometimes I mix a bit of parsley in with the garlic butter.
Do try roasted garlic for garlic bread. I think the flavor is much better.
Posted: Mon Mar 27, 2006 2:39 am Post subject: uber-garlic bread
There's a food stand in Camden Town, London that does "garlic bread" with whole roasted garlic cloves, sun-dried tomatoes, kalamata olives, and huge chunks of feta cheese. Truly the best (if unorthodox) garlic bread I've ever had.
Another neat twist on garlic bread is to make little bite-sized balls of pizza dough, bake them, and then toss them in a wok with hot garlic oil, tons of crushed garlic, and some oregano.
Posted: Wed Apr 11, 2007 2:49 pm Post subject: garlic bread south african style
Our traditional way with garlic bread differs slightly technically: Instead of slicing the baguette in half, we cut +/- 2.5cm slices 3/4 of the way through (so the bottom stays intact), and then smear a (un)healthy amount of well-flavoured garlic butter (butter, salt, pepper, crushed garlic, drops of lemon juice) between each slice.
(Grated cheese and some finely shopped spring onions added would also not go amiss - but not really traditional nor needed).
Then the bread is wrapped tightly in tinfoil (alluminum foil?) and put into a preheated oven (180 C) until totally heated through. The foil is then opened at the top and bread left in hot oven for a bit longer so that the top can get crispy.
Alternatively, the wrapped bread can be put on the braai (barbeque).
You can then slice through the bottom for individual servings (usually 3 - 4 slices- at least!), or do as we mostly do, which is to just tear off pieces by hand, as fast as you can.
I hope some of you will try this, it is really very good (although the other recipes above also sound great).
All this sounds good! I am so hungry now. I normally buy it at the store, but I occasionally get some garlic and olive oil together. I toast my bread and then add minced garlic and back to toasting and then I add Italian spices and olive oil. _________________ Eat! It's What Man Does Best!
Posted: Wed Jul 25, 2007 3:17 pm Post subject: shortcut & alternative
Ultimate garlic shortcut: in the herb section of the produce department they have a tube full of minced garlic. I keep it in the freezer so it'll last a long time if I don't use it often, and just squeeze out the amount I need each time. Also, instead of butter, you can try a light layer of olive oil.
Posted: Tue Nov 27, 2007 9:02 am Post subject: nice
it tastes soo good.
i kind of made mine using english muffins
and i added a bit of fried bacon,
to make it taste nicer...
i also used the microwave instead.
it still came out nice though...
it came out great, just divine
my whole family loved it!!!!!!!!!!!!!!!!!!!!!!!