Garlic Bread from 101 Cookbooks

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The size of your baguette will determine how much butter and garlic you'll use.

My dad uses roughly one head of garlic for each stick of butter.

1 loaf artisan French bread or wide baguette

1 - 2 heads of garlic

1 - 2 sticks of unsalted butter

1 bunch of chives (optional)

zest of one lemon (optional)

As told to me by my father. Slice that loaf of bread right up the middle so

you have two halves (he uses his serrated knife for this). Now set them on their

backs, cut side up. Mince the garlic or push it through one of those crushers -

either way is fine. Now add it to the butter you should be melting in a small

saucepan.

(This is where he got really animated). Now take a basting brush (or any brush

for that matter - pastry, etc) and start slathering the garlic butter all across

that bread. Really go for it, let it soak in. He then says to me, " heck,

sometimes I even pour it on. " (At which point I can't help but think that my mom

would be mortified). Make sure you get all those garlic chunks evenly

distributed. Now sometimes my dad makes a garlic bread in advance and freezes it

(don't ask). If you are going to freeze the bread for later, this is when you do

it - you don't want to bake, then freeze.

He recommends the 'double-bake' as he calls it. This is when you bake at a

standard temperature (350 degrees) for 10 to 15 minutes to heat the bread

(particularly if it is coming out of the freezer), and then brown it off for

color under the broiler for a minute or two.

When the bread is finished broiling let it cool for a minute or two. This is

when I sprinkle with the lemon zest and chives (and to be honest, I sprinkle a

but of zest on the bread before it goes in the oven too because I like that

roasted lemon flavor alongside the garlic. Slice and serve.

The short version of this recipe:

Cut, slather, bake, brown, slice.

 

 

 

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