Garlic Bread
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
8
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Calories
308 kcal
-
Cuisine
Italian, Italian-American Fussion
Garlic Bread
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The most delicious and addicting Garlic Bread that you'll ever taste! Our recipe is everything garlic bread should be - garlicky, buttery, toasted on the outside, but soft and fluffy on the inside. Serve it up with pasta, soups, salads, roasts, the possibilities are endless!
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Ingredients
- 3/4 cup unsalted butter, softened
- 3 tablespoons grated parmesan
- 2 tablespoons minced parsley
- 1 tablespoon thinly sliced chives
- 4 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf French Bread, sliced in half lengthwise
Instructions
- Preheat oven to 350˚F.
- Combine butter, Parmesan, parsley, chives, garlic, salt, and pepper.
- Stir together until fully mixed together.
- Spread butter mixture evenly over both cut sides of the loaf of bread.
- Place both halves of bread, cut side up, onto a baking sheet and bake for 12-15 minutes. Then broil for 30 seconds, just to get the tops slightly browned and crisp.
- Remove garlic bread from oven, slice crosswise into 2 inch thick pieces and serve.
Notes
- Tips and Tricks for Success
- Storing Garlic Butter
- Once butter has been made, place it onto a sheet of plastic wrap or wax paper into the shape of a log and roll it tightly, sealing the sides. Place the butter in the refrigerator and use within 5 days. To use: Take butter out of the refrigerator and keep at room temperature for about 1 hour until soft enough to spread.
- Freezing
- Once butter has been made, place it onto a sheet of plastic wrap into the shape of a log and roll it tightly, sealing the sides. Then wrap the log in foil. Butter absorbs odors easily, so the foil will prevent the butter from picking up any freezer odors and help it stay fresh. Once butter has been tightly wrapped, place in freezer and freeze for up to 3 months for optimal freshness.
- To thaw and use: Transfer butter to refrigerator and thaw overnight. Once butter has thawed, place at room temperature for about an hour, until butter is soft enough to spread.
- Find the right bread! Although you can make garlic bread with many different types of bread, the best one to use is a large French loaf. The exterior has a nice crust and the interior is super soft and fluffy, resulting in a perfectly buttery and flavor packed garlic bread that is well toasted, but still soft in the center.
- Don't slice or score the halves of the loaf into individual pieces until after the garlic bread has been baked. Some recipes we've seen has called for the halves of each loaf to be scored or mostly sliced into pieces, so after its baked, it's easy to just tear the pieces off. We don't like doing it this way because it's harder to evenly distribute the butter and the butter tends to leak all over the baking sheet as it melts, instead of melting and soaking directly into the bread.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
434mg
(18%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
649IU
(13%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 434mg | 18% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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