C'mon everyone - together we can make the PERFECT garlic bread!

[Rodgers]

Now, garlic bread is one of those snacks people often attempt to make in their own kitchen (usually when a bit drunk or bored or at university) and it never turns out as nice as you imagine it will be when you're preparing it.

I have heard many suggestions on how it can be made and lots of tips for making it "perfectly". So, with all this knowledge hanging around, I reckon if we pool our resources we can come up with the perfect recipe ourselves.

My first suggestion is to use a sandwich toaster to cook the bread in instead of an oven or a normal toaster - anyone agree?

 

[ozscott75]

NOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!

You must use authentic, stodgy, crusty 'Italian' bread.

Slice thinly.

Toast one side under a griller. (I believe it's also called a broiler)

Partially Melt butter with lots of lightly fried garlic.

Spread non-toasted side of bread with garlicky butter.

Grill until golden-brown.

Delicious

 

[Damien]

Garlic bread?even in France we do not have that

 

[Zwelgje]

What ozscott describes there really seems to be quite tasty!
Oh, may I suggest to use fresh garlic, not that dried stuff that has lost all it's taste!

 

[Rodgers]

Now I've been using garlic puree mixed into olive oil until now. I had thought of getting some garlic oil and mixing that with the OO instead. My friend uses "garlic salt" with pretty mixed results.

Ozscott - what do you mean by "authentic italian bread" - ciabatta? I tried some readymade pizza bases last night - yuck! they came out like biscuits! Too dry!

 

[ozscott75]

Yes, ciabatta works well, anything stodgy and crusty. Doesn't have to be italian. Italian breads are made slightly differently to french breads, more moisture.

Oh, and definitely use finely chopped fresh garlic.

 

[Rodgers]

What about if I dont have access to ciabatta - eg on return from pub? I thought ordinary sliced bread might work - plus you could put that in a sandwich maker more easily

 

[ZultanofZex]

Any soft bread you can find.

Draw a dagger or small sword and slice it up. Not all the way through, just "wounding" it.

Crush some real garlic and mix this into butter. Add extra salt. Wip this with frency using a fork until it is all mixed, and/or you've lost all power in your arm.

Apply the garlecbutter into the wounds you've created in the bread. Not too much, normal sized chunks.

If the bread is a bit crusty, put some water on the bread. Do like Pontius Pilatus, ie wash your hands and then wipe your hands on the bread. Unless your eating by yourself or with a very, very close friend, this requires clean hands.

Wrap the bread in foil.

Hurl the tied up bread into the oven. As a Brit, this is a good time to think of Jeanne d'Arc. 150 degrees.

Check the bread so it doesn't burn. When it is hot all through, and all the butter has melted into the bread, take it out. Then splash cold water on your hands, since if you're following this instruction you forgot to wear mittens.

Spice with herbs if you feel the need to be fancy.

Devour!

 

[floppa21]

Last time, I just bought the premade baguette size piece of bread with the garlic butter spread stuff already on it, took it home, tossed in oven, and I had some good garlic bread that night. :shrug: I figure they can make it better than me so why mess around? I know, I was no help for this recipe.

 

[Dralix]

Wrap an entire bulb of garlic in foil (actually, you should do several, one per serving). Some people like to drizzle a little olive oil on the top first, I prefer some red wine, or nothing at all. Roast the garlic in the oven at 350F for 30-45 minutes. Serve one bulb per person, with your favourite bread. Squeeze the garlic out of the cloves (like toothpaste) onto the bread, spread, and sprinkle with fresh ground pepper.

 

[Sanaz]

Saute fresh crushed garlic in olive oil until just starting to brown, but don't let the garlic get crunchy. The mix should be half oil/half garlic. We use locally made baguettes - not as good as in France or England, but we try. Cut bread the long way, and apply an abundance of the garlic and oil. Wrap in aluminum (aluminium) foil, bake in oven. We have this 2-3 times a week, quick, easy, and yummy.

 

[floppa21]

OOO! Dralix's idea sounds good! Mmm garlic...

 

[Rodgers]

I have had Dralix's garlic recipe before and it was great - shame I couldn't handle something as complex and time consuming after 5 pints (when I eat most of my garlic bread )

 

[knowltok2]

Originally posted by floppa21
Last time, I just bought the premade baguette size piece of bread with the garlic butter spread stuff already on it, took it home, tossed in oven, and I had some good garlic bread that night. :shrug: I figure they can make it better than me so why mess around? I know, I was no help for this recipe.

This is what works for me. I am sure I could do it even after those five pints too.

 

[Padma]

I have used ozscott's recipe before: delicious! Recently, I was introduced to a variation: before popping it into the oven/grill for the final browning, sprinkle some mozzerella cheese on top. Excellent for a little variety!

 

[Dralix]

Wow, thanks for the kudos Floppa and Rodgers, but I can't take the credit, it's hardly "my" recipe I think I first learned how to roast garlic from the Urban Peasant (for any Canadians out there).

At the restaurant I used to work at, we made garlic bread on the "flat top". Spread garlic butter on french bread, then toast, butter side down until golden, then on the other side to stiffen it up a little. Then it was finished under the broiler, topped with a blend of cheddar, mozzarella, and parmesan cheeses.

At home, if I want quick and easy garlic bread, I just use commercial garlic butter and toast it in a dry frying pan. Or, you can cut a garlic clove in half, and rub the cut side on toasted bread. Supposedly that's how it's done in Italy.

 

[Rodgers]

Crikey - 3 seperate methods! Are you, like, some sort of professor of garlic-breadology?

 

[Dralix]

Actually, I applied for the position, but I wasn't qualified enough

 

[jpowers]

There's an impressive show of culinary taste coming from the most unlikely sources. When did you Brits, Aussies and Americans hear of garlic? When I eat the food in your restaurants, the closest thing to a flavor I can detect is the silverware.

 

[floppa21]

You're apparently not picking your restaurants wisely. Are you in CA? Somethng gave me that impression. If so, I can give you a little list of some great places out there. Fast food and sit down both.