Dad's Garlic & Wine Bread

"Everyone who tries this LOVES it. I'm addicted to it. My Dad was quite a character and a great intuitive cook who never used a recipe. Lucky for me this was easy to replicate (unlike his Sunday morning crepes)."
photo by loof751 photo by loof751
photo by loof751
Ready In:




  • Preheat the oven to 400.
  • Slice the bread almost all the way through in 1" - 1-1/2" slices. (You want the loaf to stay intact while baking but easy to separate once baked).
  • Place bread in a jelly roll pan on a large enough sheet of aluminum foil that you can fold the sides up to contain the wine/butter mixture (you WANT the bread to sit in the wine/butter mixture -- Oh yes).
  • Place a sliver of garlic between each slice.
  • Melt butter in glass cup measure in microwave.
  • Stir in an equal amount of red wine to the cup.
  • Drizzle the wine/butter mixture between each slice and pour remainder over the top. If you double the recipe, you'll want to mix it again mid-pour as the wine & butter tend to separate.
  • Bake at 400 for about 20 minutes. Bread is done with the top and especially the bottom of the bread is crusty. We remove the garlic before eating so as not to offend others the next day.
  • If you don't like this, you'll be the first one who didn't.

Questions & Replies

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  1. This turned out really good. I used Chianti Ruffino for mine. I also added some shredded mozzarella cheese to the top, but I made the mistake of putting the cheese on and then cooking for the full 20 mins and the cheese got burnt. Next time I will either make it without cheese, or I will add the cheese halfway through the cooking time. Thanks for sharing this super easy and delicious recipe!
  2. Tagged in Best of 2008 Tag. Made this when my DD's friend was over for dinner. Everyone wanted 2nds or 3rds, except for my DH (he didn't like it - more for us). The kids didn't even mind the wine in it. Used Smart Balance and garlic powder (sprinkled on the bread). This would probably be good with a Swiss or mozarrella too. Thanks!
  3. I really liked this! I do have to admit, however, that I almost doubled the amount of butter, garlic & wine. When I made the first batch, it just didn't look like it was enough for all that bread. DH said next time I should just put croutons in my wine - but I loved it. Thank you very much - I wouldn't have thought of this on my own - not without an "accident" in the kitchen. I will be making this again!
  4. Thought I already reviewed this.... made and enjoyed the other night, to accompany meat loaf and mash! very easy, I bought a loong french loaf intending to only use half, but, we used it all... DD1 brought a friend home and I was lucky to be left with the plates, ever mind left overs :D Wonderful, thanks for sharing this recipe :D Made for PAC Spring 2008
  5. WOW!!! I loved it! It smell while baking so good that I was so anxious to taste it. And it didn't let me down. I used a rye loag bread. Its going to be a regular! I also baked it longer. Made it for PAC Spring 2008. Thanks for sharing!


<img src="" border="0" alt="Photobucket"> My husband & I love to cook and EAT! I'm always looking for a better recipe, but I cherish the great recipes I've collected over the years and the family & friends that shared them with me. I love sharing recipes and a nice dinner with good food and good wine with good friends. My great aunt went to Fannie Farmer's Cooking School, so that's my standard cookbook, but I must have a hundred of them, including my own scrapbooking cookbook which was a labor of love and a lot of fun.
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