Garlic Bread

Garlic Bread
november 9, 2015

Hot and steamy from the oven, what's not to love about a crispy-chewy slice of bread slathered in salty butter and garlic? Old school garlic bread is the perfect accompaniment to soup on a cold, wet, day. When I was a kid we ate it alongside a variety of things, including (gasp) spaghetti. A double dose of carbs like that would never fly in today's world of paleo starch rejection!

Which is why I'm serving it with a bowl of Fall Minestrone, instead of pasta. This soup ought to have enough fiber (from the vegetables) and protein (from the beans) to balance things out. Usually we  eat soup with bread and cheese, for even more protein, but tonight's chill calls for something warmer.

I thought for sure that a recipe for this was in Joy of Cooking, my mother's go to during the 1970s and 80s. But alas, it is not. Such a simple thing to make, maybe nobody has bothered to write it down.

 

Garlic Bread:

This recipe takes 5 minutes of prep, 15 in the oven.

A really good loaf of bread (not pre-sliced)
2-3 garlic cloves, thinly sliced
Butter (sweet aka unsalted)
Salt

Preheat the oven to 350°.

A really good loaf of bread can mean many things. I've found that the best bread usually comes from neighborhood bakeries where it is made on site. Sour dough, white, wheat, whole grain - whatever. Just get your favorite and make sure it is fresh.

If you have to wait more than a day between purchasing and eating the bread, wrap it in tinfoil, drop it in a Ziploc bag and put it in the freezer. Then take it out to thaw a few hours before you plan to use it. The morning of the day you plan to have dinner is fine, too.

Using a bread knife, slice the bread all the way to the inner edge of the bottom crust, so that the slices will pull apart but the loaf still stays together. You can make the slices as thick as you like. 

Place a pat of butter and 2-3 pieces of garlic between each slice of bread. Sprinkle some salt between each slice.

Wrap the loaf tightly in tinfoil, warm it in the oven for 15 minutes. It can wait in there for longer, if you need it to.

 

 

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.

Authors:

--> Alice Waters
Amanda Cohen
Andrea Reusing
Andy Ricker
Beata Zatorska
Bruce Aidells
Camilla Panjabi
canal house
Caroline Grant
Charlotte Druckman
Christopher Hirsheimer
Cindy Mushet
Clotilde Dusoulier
Cuisine at Home
Dan Jurafsky
deborah madison
Diane Morgan
eatwell farm
Eddie Huang
Erin Gleeson
Evan Kleiman
Food 52
Fore Adventure
Frog Hollow Farm
Gourmet Magazine
Grace Young
Grace Young
Heidi Swanson
Hollis Wilder
Hugh Fearnley-Whittingstall
Irma Rombauer
Isabella Gerasole
Jay Harlow
Joyce Goldstein
Lisa Catherine Harper
Lisa Fain
Lisa Leake
Louella Hill
Lucinda Scala Quinn
Lynne Alley
Madhur Jaffrey
Malvi Doshi
Marcus Samuelsson
Marion Nestle
mark bittman
Mary Roach
Melissa Hamilton
Michael Pollan
Molly Watson
Naomi Duguid
nigel slater
Nigella Lawson
Pollan Family
Roy Choi
Ryan Dunlavey
Salma Abdelnour
Sam Mogannam
San Francisco Chronicle
Saveur Magazine
SF Marin Food Bank
Shelley Lindgren
Slivena Rowe
Stephanie Alexander
Steve Sando
Sunset Magazine
tamar adler
The Chew
The Kitchn
Toby Sonneman
Tom Hudgens
vegetarian times
Victor Antoine d'Avila Latourrette
waitrose kitchen
Yotam Ottolenghi
Zoe Nathan