Garlic Bread Recipe
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
10 servings
-
Calories
229 kcal
-
Course
Side Dish
-
Cuisine
North American
Garlic Bread Recipe
Report
Whenever I make this for my family or friends, there is not a single slice left after dinner, no matter how much other food is on the table. The inside is wonderfully soft and garlicky, and the outside is perfectly crisp. It's everything garlic bread should be!
Share:
Ingredients
- 1 loaf unsliced sourdough bread see notes
- ½ cup butter softened
- 6 cloves garlic grated with a microplane
- ½ cup grated Parmesan cheese
- ¼ cup finely minced parsley
- ¼ teaspoon each: sea salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Slice your loaf of bread into 1-inch pieces, but DON'T cut all the way through - leave a little of the bottom intact.
- In a bowl, mix the butter, garlic, parmesan cheese, parsley, salt, and pepper.
- Spread the butter mixture evenly inside the bread on all of the slices. Make sure each slice is well-coated on both sides all the way to the bottom.
- Wrap the bread in a piece of foil and place it on a baking sheet. Bake for 15 minutes, until the bread is hot in the middle.
- Open the foil (but keep the bread on it) and return the bread to the oven. Bake for about 5 minutes, until the bread is golden and a little crisp.
- To serve, either use a serrated knife to cut the pieces or (my favorite) serve it as is and let everyone tear off pieces of the best garlic bread ever.
Notes
- Bread: Garlic bread is often made with French bread, but I think it tastes much better with a good sourdough loaf. For the best garlic bread, visit your local bakery and pick up a crusty sourdough.
- Slicing: I like the rustic approach of slicing almost through the loaf but leaving the bottom intact. Doing it this way, you get an extra crunchy, butter-soaked piece at the bottom where all the slices were torn off - it's the best. But if tearing off slices of buttery bread isn't your idea of fun, you can slice all the way through the loaf after it's baked.
- Garlic: If you don't have a microplane, use the small holes on your grater and then use your knife to chop it to a paste. You don't want big chunks of overwhelming garlic.
- Butter: I like to use salted butter, but then I like things salty. If you don't, choose unsalted butter.
- Making a small batch: Sometimes, a whole loaf is too much for dinner. To make a smaller batch, cut thick slices of bread and coat them with garlic butter. Lay them on a baking tray and cover them with foil. Once they're hot and the butter has melted (about 10 minutes), remove the cover for 2-3 minutes to ever so slightly crisp them up.
Nutrition Information
Show Details
Serving
1 serving
Calories
229kcal
(11%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
29mg
(10%)
Sodium
492mg
(21%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
453IU
(9%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 229kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 492mg | 21% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
