Creating memories in the kitchen...One meal at a time.

Tuesday, September 7, 2010

Crispy Garlic Bread

This is another recipe that has been lurking in the infamous "recipe pile" and all I can say is I wish I would have found it sooner!

Totally easy, totally buttery, totally garlicky and absolutely divine! The big bonus with this recipe is that you can even make the bread ahead of time and freeze it for up to 1 month. When you're ready to serve it just pop it in the oven and bake. It doesn't get any easier than that.

Crispy Garlic Bread
Cook's Country

Makes 12 slices

*For the smoothest texture, grate the garlic cloves on a rasp-style grater. *
12 tablespoons (1 1/2 sticks) unsalted butter , softened
4 cloves garlic , grated (see note) or minced (I put mine through a press and it turned out great)
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices (1-inch-thick) slice Italian bread

1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.

*Freezer-Ready Garlic Bread After spreading the bread with the butter mixture in step 1, freeze the slices on a large plate until firm, about 15 minutes. Transfer bread to zipper-lock freezer bag and freeze for up to 1 month. To serve, bake as directed, adding 2 to 5 minutes to cooking time. *

Posted by: Sallie
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Aubrey said...

This bread is fantastic!! My family loved it and we will be making it again soon. Maybe next time some will make it to the freezer and we'll try it that way, too!

Phil M said...

Thanks for sharing this great recipe. I put the salt and sugar on the garlic cloves and smashed the garlic with the back of a chef knife to make a paste. I then combined garlic paste into the butter, and then finished the recipe as you posted. I will be making this recipe again.

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