Italian Garlic Bread
Italian Garlic Bread. I make this all time favorite bread with either Italian or French bread. I like to buy the old dry bread as I think it makes a nicer garlic bread. This goes with many dishes or on the side of a big salad. I love garlic so it's a favorite of mine and the family and friends love it too!
Italian Garlic Bread. I make this all time favorite bread with either Italian or French bread. I like to buy the old dry bread as I think it makes a nicer garlic bread. This goes with many dishes or on the side of a big salad. I love garlic so it's a favorite of mine and the family and friends love it too!
- Carbohydrate 3.73348222222222 g
- Cholesterol 21.0866666666667 mg
- Fat 8.14020888888889 g
- Fiber 0.242583333743943 g
- Protein 1.07970444444444 g
- Saturated Fat 5.05962816666667 g
- Serving Size 1 1 Serving (19g)
- Sodium 296.620555555556 mg
- Sugar 3.49089888847828 g
- Trans Fat 0.582285722222221 g
- Calories 91 calories
Step-by-step
- Use a loaf of bread that is hard and crusty, not the soft breads as the crusty bread makes a better garlic bread.
- Slice the bread all the way through.
- Place on aluminum foil.
- Chopped garlic, mix with softened butter, and add garlic salt.
- Butter the right side only of each slice of bread.
- Butter the top too, then sprinkle parmesan cheese and parsley flakes on the top.
- Bake at 350 degrees for about 20 minutes.
- This bread warms up nicely in a toaster oven too if you have leftovers.
Golden, bubbling fat crusts the edges of each slice while pungent raw alliums mellow completely under direct heat. Stale, day-old loaves with dense crumb structures perform better than pillowy sandwich bread because they absorb fat without dissolving into mush. Selecting a crusty French or Italian boule guarantees structural integrity when heavy layers of dairy are applied directly to the surface. Selecting older loaves also prevents food waste while saving money on grocery bills.
Substituting margarine for butter alters the final moisture retention and browning rate due to differing water contents in plant-based spreads. Real dairy butter contains approximately eighty percent fat and twenty percent water, which steams the bread slightly before crisping begins. Margarine often introduces excess water that can make the crumb soggy instead of toasted. Adjusting salt quantities downward becomes necessary if salted butter replaces unsalted blocks.
Minimizing raw garlic burn requires thorough incorporation into softened fat before spreading. Distributing eight cloves evenly throughout the lipid medium insulates the botanical pieces from scorching prematurely at 350 degrees Fahrenheit. Mincing the allium finely prevents large bitter chunks from dominating individual bites. Combining grated parmesan cheese and dried herbs onto the top layer creates a savory crust during the twenty-minute bake time.
Aluminum foil reflects thermal energy upward from the bottom heating element while containing dripping fats. Standard baking sheets work adequately if aluminum foil is unavailable for lining the surface. Reheating leftover slices inside a toaster oven restores crispness far more effectively than using a microwave. Storing unbaked assembled loaves in the refrigerator should happen for no longer than twenty-four hours before baking.
