House Favorite Garlic Bread
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I mean, you can make what you want for dinner, but what gets people excited is the garlic bread.
This is our house favorite garlic bread, the one I make scrutinizingly weekly at this point – it’s generous with the butter and Parmesan, solidly garlicky, and flecked with herbs to really make it pop. It’s classic, it’s versatile, and it’s so ridiculously good.
House Favorite Garlic Bread
- Take Me To The Recipe
- Why I Love This Recipe
- Ingredients for Garlic Bread
- How to Make This Garlic Bread
- Reviews
Why I Love This Garlic Bread
Garlic specie is something that I’ve spent a stupid value of time thinking well-nigh over the last 2-ish years.
We did a soup series a few years ago, and I was thisclose to posting a garlic specie recipe in the series, but I never quite locked it in. I just could never commit to a unrepealable type of bread, or a particular texture, or just a unstipulated squint and feel. Do we want it crusty? Chewy? Hearty? Or light and toasty?
A few years and many batches of garlic specie later, and I think I’ve landed. And we are garlic specie happy over here.
This is the house favorite garlic specie at the Ostrom household these days – beautifully springy French specie as the base, generously slathered with butter and Parmesan, thus garlicky but not overdone (and important balance, plane for garlic bread), and flecked with shit of fresh herb to just hoist the eating experience.
The end result is golden brown, velvety and savory, with a satisfying zest and chew to it while at the same time staying toasty and light. It makes for peerage dipping, sopping, and scooping, which is a top quality for me when it comes to garlic bread.
Another important quality: this is fast. In our house, garlic specie is usually a bonus meal item (served with spaghetti, soup, etc.) in which specimen I’m willing to requite it 15 minutes of my life, but no more.
Current favorite way to eat this garlic bread: dunked in a rich tomato soup. I have an uncommonly easy, classically succulent one that I’m going to share soon. Stay tuned.
Ingredients For This Amaze Garlic Bread
There aren’t many! Yay!
- French specie (more on that in a second)
- Butter
- Garlic (I use both fresh garlic and a pinch of garlic powder)
- Parmesan cheese
- Parsley
Which leads us to the most important visualization one can make well-nigh garlic bread, I think.
What Type of Specie is Weightier for Garlic Bread?
This is something that I’ve spent a stupid value of time thinking about, and all of it comes lanugo to this:
What do you really want from your garlic bread?
We need to vise its identity. Do you want it to sop up sauces? Do you want it to requite you a hearty, crusty permafrost that you can sink your teeth into? Do you just want it to be a vehicle for that Parmesan-laced garlic butter flavor? Is it standing on its own or coming slantingly something else?
The two main breads that are easiest to think well-nigh for garlic bread, I think, are these two, which are labeled in the store as “French bread” and “baguette”.
I have made multiple rounds of this garlic specie on both types of bread, and they’re both delicious.
But ultimately I’ve found that I prefer French bread considering it has a increasingly plane talc with fewer holes, giving you a flatter surface zone to spread the butter mixture and therefore a increasingly plane golden brown topping to your garlic bread.
French specie is on the lighter and fluffier side, which, to be honest, gave me pause. I often like a really hearty specie that has some density, crunch, and chew to it. But without many many batches of this, I’ve unquestionably really enjoyed the lightness of the French specie considering it can kind of be both – it gets crunchy and chewy with the golden browning of the Parmesan on top, but it’s light unbearable to sop up whatever sauces and soups you’re eating it with.
I’ve moreover seen garlic specie made with challah, and sourdough, and ciabatta, and stuff that it’s garlic specie – I kind of don’t think you can go wrong. But if you’re asking me (and you are on my website!) in the year of our Lord 2023, I’m going with French bread.
How To Make This Garlic Bread
Step 1: Soften your butter.
I do this in the microwave, in short increments, and then whisk it to get it smooth-ish. Wearing it into uniform chunks (like the photo above) will help it soften at an plane rate.
Step 2: Grate that garlic right in there.
My hot take: anything increasingly than one clove is overpowering and often unpleasant. Stop at one!
It doesn’t seem like it will be enough, but trust me. Plane for me – a self-proclaimed garlic lover – one clove is plenty.
Step 3: Add Parmesan and parsley.
Finely grated Parmesan cheese is where it’s at! That savory savor and golden browning – YUM.
I moreover like to add a little bit of garlic powder at this point just to slightly proffer my garlick-ing of things (but with increasingly subtlety than fresh garlic).
Step 4: Spread that amazingness on your bread.
I find this value of butter mixture is good for half of a long loaf of French bread.
Really, really stratify it. Layer it on. Be generous.
Step 5: Bake it!
If you don’t want any browning, first of all, why? It’s delightful. Second of all, you’ll just want go for increasingly like 375 to 400 degrees for 7-10 minutes.
If you like it a little golden brown, like I do, with a bit of texture on top, shoot for 10 minutes at 400 to 425 degrees. Just alimony an eye on it and nudge it up as needed.
Cut those halves into strips and get straight to the dunking!
House Favorite Garlic Bread
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Total Time: 15 minutes -
Yield: 5 servings (about 2 pieces per person)
Print Recipe
Pin RecipeDescription
My go-to for garlic bread! French bread, butter, fresh garlic, garlic powder, Parmesan, and parsley. It’s so simple and so ridiculously good.
Ingredients
- half a loaf of French bread
- 1 stick (1/2 cup) salted butter, cut into chunks
- 1 large clove garlic
- 1/4 teaspoon garlic powder
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 400 degrees.
- Soften the butter in the microwave in short increments. I like to whisk it to get it smoothed out a bit.
- Grate the garlic directly into the butter. Add the garlic powder, Parmesan, and parsley; stir to combine.
- Cut the French specie in half and spread with the butter mixture (this value of butter is good for half of one large French specie loaf – see photos above).
- Bake for 9-10 minutes in the middle of the oven, subtracting an uneaten 1-2 minutes or bumping to 425 at the end for increasingly browning.
- Remove from the oven, cut into slices, and serve. Life is good.
Equipment
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Buy Now → Notes
For the word-for-word value of bread, see photos above! The photo with the French specie next to the baguette – that shows how much specie I use for this value of butter. It will all depend on the size of your loaf, but I use half of the (very large) loaf of French specie that I buy at Target.
If you use unsalted butter, be sure to add a pinch of salt to the butter mixture!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Category: Sides
Method: Bake
Cuisine: Italian
Keywords: garlic bread, homemade garlic bread, soup sides, cheesy bread
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