This is the best garlic bread on Earth! Hot from the oven it has the perfect amount of crispiness with garlic infusing every last bite! I put my own personal twist on it with a little Parmesan cheese. I love the salty bite it adds and the extra layer of decadence.
I am one who has never used a recipe to make garlic bread. Butter, garlic, parsley. Smear on bread. Bake. Out comes dry, way too crunchy garlic bread. Bread I have to smear more butter on or dip in tomato sauce just to choke down. Garlic bread I want to love but don’t.
So I swallowed my garlic-bread-pride and went looking for the perfect recipe and the secret to good garlic bread. There had to be one. Not all garlic bread is made equal. I found what I was looking for on Epicurious – a recipe claiming to be the best – the reviews said so too. They claim it’s all about having the right ratio of butter to bread but I happen to think it’s something else. Olive oil.
I truly believe after my experiments that it is olive oil that keeps it from drying out the same way butter on its own does. . .and baking it in tinfoil rather than spread out on a baking sheet. The perfect ratio is 2:1 butter to olive oil.
If you’re stubborn like me and think you don’t need a recipe for garlic bread because it’s one of the simplest things in the world to make just follow that ratio and it doesn’t really matter how much garlic or parsley you add. As long as you don’t overcook it, use enough to generously cover the bread and wrap it in tinfoil then you will have lovely, moist garlic bread. Every time.
Garlic bread so stinkin’ good you want to eat it all day and night. Garlic bread you can’t stop daydreaming about or making all for the sake of recipe testing. Just to be sure it isn’t some fluke.
If, like me, you make garlic bread by intuition then I beg you to try this recipe. Put it to the test.
This is the best garlic bread on Earth! Hot from the oven it has the perfect amount of crispiness with garlic infusing every last bite!
- Preheat oven to 350°F.
- Stir together the butter, oil, garlic and parsley in a small bowl.
- Using a serrated knife cut the bread into 1-inch-thick slices without cutting all the way through to the bottom, leave the slices attached to each other.
- Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture, then sprinkle with Parmesan (you don't have to use it all).
- Wrap the loaf in foil and bake in the center of the oven for 15 minutes. After 15 minutes open up the foil and bake 5 minutes more.
Adapted from Epicurious
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