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Soft & Crunchy Garlic Bread
|12"||loaf||Soft Supermarket French Bread *|
|4||tbls||Unsalted Butter (melted)|
|2||tbls||Finely Grated Garlic Cloves ** (4-6 cloves)|
|1||tsp||Garlic Powder or Granules|
|4||tbls||Unsalted Butter (softened)|
|2 Half Sheet Pans|
Preheat oven to 450º.
Gently melt the first 4 tbls of butter. Just until melted, DO NOT let it break.
Using a micro-plane grate the garlic into a smooth paste. Add it to the 4 tbls of melted butter and heat to 150º either in the oven, microwave or warming spot of your stovetop. Be carefull not to over heat it.
Add together the dried garlic, sugar and water to a small dish and mix thoroughly. Then combine with the cooked garlic paste above.
Add the 4 tbls of softened butter to the still hot garlic/butter mixture from above and combine thoroughly. You should end up with a spread the consistency of frosting.
Slice the supermarket french loaf lengthwise, trying carefully to keep both halves the same thickness.
Spread the garlic butter frosting evenly over both halves of the bread. Place buttered side up on a lined sheet pan and bake for 3-5 minutes. Remove from oven. Place both halves of bread butter side down on the sheet pan and place the second sheet pan, right side up, on top of the bread. Press firmly to make sure the entire surface of the bread is touching the bottom sheet pan and return to oven with the second sheet pan still on top for weight, for an additional 8 minutes.
You should end up with the top of the garlic loaves GBD and crusty. If desired, add Italian Spice Mix, fresh shredded Parmigiano-Reggiano, American Parnassian, strips of Mozzarella, whatever floats your boat.
* Soft Supermarket French or Italian bread. A soft crust, soft interior, tight crumb bread. NOT Artisanal!
** You will need a micro-plane or a mortar & pestle the get the garlic really fine. No chunks, lumps, grit, skin or scale.