Judi's Garlic Bread - Simple & Delicious
"I'm not a big garlic lover, but this is a treat I always indulge in when I make it. Be sure to use a nice, crusty loaf of Italian bread, preferably from the bakery. A French baguette can be substituted. I don't suggest using a from-the-can loaf.
(In response to HokieLady's review...I am using "real" NYC Italian bread from an Italian "bread-only" bakery in Little Italy. Robust, CRUSTY bread with a superior interior and exterior. Commercially baked Italian breads vary and I find that they usually are too flimsy in texture to give the results I get with a bakery Italian loaf.)"
photo by HokiesMom
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 large Italian bread, the crustier the better
- 1⁄2 lb salted butter
- 2 -3 garlic cloves, fresh
- 1⁄2 teaspoon pepper, freshly cracked
- 1 teaspoon dried oregano
directions
- Preheat oven to 350°F (or grill to medium setting).
- Butter should be at room temperature. Place in a medium sized bowl. Dice garlic fine and add, along with other ingredients into butter. Mix together with a fork until well blended.
- Cut loaf in half lengthwise and spread both sides of bread generously with butter mixture. Put halves together and wrap in aluminum foil leaving no part of the loaf exposed.
- Place top side down in oven for 10 minutes (same for grill) and then flip over for 10 to fifteen minutes. This somewhat long cooking time will allow for garlic to start cooking a bit.
- Enjoy!
Questions & Replies
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Reviews
-
This is a nice way to prepare a garlic bread..the flavors are outstanding. The only downside I feel is the texture of the bread. Mine was very soggy - and I only used 1/4 lb of butter because a 1/2 lb seemed way too much. I think I will still reduce it a bit again and also unwrap the bread after the 20 minutes and either broil or bake an additional amount of time to "crisp" it up a bit. The taste is what is giving it 4 stars though as it is the right amount of garlic, pepper and oregano. Made for Zaar Cookbook Tag.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
