Crusty Garlic Bread

Submitted by Will Bowden

"Serve this Italian bread, fragrant with garlic and herbs, hot from the oven - with pasta please! :O)"

 

• Ready In: 2hrs
• Ingredients: 8
• Yields: 10 pieces

ingredients

• 2 garlic cloves, minced
• 9.85 ml olive oil
• 29.58 ml fresh parsley, chopped
• 29.58 ml fresh thyme or 9.85 ml dried thyme, chopped
• 9.85 ml fresh marjoram or 3.69 ml dried marjoram, chopped
• 2.46 ml paprika
• 29.58 ml parmesan cheese, grated (optional)
• 2 (226.79 g) Italian bread or (226.79 g) French bread

directions

1. Preheat oven to 350°F.
2. In a small bowl, combine the garlic and oil, mix well.
3. In another bowl, combine parsley, thyme, marjoram and paprika.
4. Add Parmesan; mix well.
5. Cut each loaf crosswise into diagonal slices, without cutting all the way through.
6. Brush cut sides of slices with garlic oil.
7. Sprinkle herb mixture between slices.
8. Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes.
9. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.
10. FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
11. Freeze up to 1 month.
12. To heat, preheat oven to 350°F.
13. Remove foil and plastic wrap from loaves; rewrap in foil.
14. Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Reviews

[Huda salih]

i really like garlic bread and kind of hooked up to.i only use dried thyme and don't put the cheese also.i put it in the oven without wrapping until it is well toasted and when i don't have italian bread i simply cut pita bread into wedges and use it instead, it works too

 

[Shasha]

Nice, healthier alternative (glad there wasn't any butter!) but I think it could taste more garlicky --- maybe add garlic powder next time for a stronger garlic taste.

 

[Kim D.]

This was a very good garlic bread recipe, but my family felt the thyme and marjoram was too strong. I might decrease the quantity on those two herbs next time around. I liked the addition of paprika, as it gave it a nice kick.

 

[Peter J]

Yum Will! I used a little extra garlic and didn't find it too strong, however I do like garlic a lot. I had served with chicken parmigiana instead of pasta (sorry!).

 

[EdsGirlAngie]

I found this while looking for a garlic bread using olive oil instead of butter. It's VERY garlicky; next time I think I'll saute the garlic in the oil briefly so it's not quite so raw. I used dried herbs and let them soak in the oil for a while along with the garlic. I was confused by the long prep time and assumed that it meant allowing the garlic to infuse the oil a bit... so I did. The bread was nice and crunchy on the outside and soft on the inside, and does go perfectly with pasta, and isn't as greasy as buttered garlic bread can be. Will saute the garlic first next time, I think that might be the ticket; otherwise thought it was delicious.