Recipe by Sooz Cooks
This bread is everything Ree says and MORE! Ree says this about THE Bread "Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?” And I always smile and say: “Yes. I am making The Bread.” I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, effortless thing I make. I smile. Because butter is involved. " You can find her actual recipe and pictures at: http://thepioneerwoman.com/cooking/2010/09/the-bread/ Some of Ree's comments are in (parentheses) in the Directions below.
- 1 loaf French bread, sliced lengthwise
- 1 cup salted butter, Softened
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spread one stick of softened butter on each half of the loaf (That’s one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated.).
- Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
- Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes (The goal here is to broil the bread to the point that the butter becomes very dark brown and, in just a few areas, begins to burn. When that happens, the flavor shows up. If you don’t take it to the next level, it will just be buttered, warm bread. Which is fine, and all…but it’s not The Bread).
- Slice into strips and serve immediately (When I serve this, I slice it on a cutting board into relatively thin (because it’s so rich) strips).