garlic bread
 

so what is your fav way to make garlic bread. i like it with the bread with some olive oil on it fresh garlic parsley (can be from a bottel) oreg... and garlic powder NEVER garlic salt

also butter and powder garlic

You'll find some awesome garlicness here:

http://www.tfproject.org/tfp/showthr...t=garlic+bread

Bread, Garlic Butter, then CHHHHHHHEEEEEEEEEEESEE!!!
Yummy Cheese :)

softened butter and minced garlic mixed together...let sit on counter for hour plus to get all the garlicky goodness absorbed into butter...then slice loaf of French bread, spread garlic butter between slices, put loaf back together, wrap in foil so that the edges of the foil form a kind of pouch around the bread (the foil should be secure around the ends of the bread and the sides of the foil should be open over the top of the bread)...put in a 350 degree oven and bake until the butter is completely melted...

Yummy.

I slice the bread and butter it. Then sprinkle on a load of granulated garlic, my dad prefers crushed garlic but I like the granulated garlic. And I personally think it comes out better with granulated garlic rather than garlic powder. Then I add a small amount of parsley and toast it until lightly brown.

This one sounds the best. :)

I love when there are visible pieces of garlic on it, not just the powder.

In the shops here you can get a ready blended mix of garlic and ginger paste in the deli section. Added to some soft butter with some parsley and mixed herbs sprinkled in, it makes a great garlic bread.

In a bowl, I combine olive oil, minced garlic (or garlic powder), parsley (fresh chopped or from a bottle), and a boatload of grated parmesan and/or romano cheese. Then I brush it onto the bread (so that I don't sprinkle my dry ingredients all over the place) and toast away!

Mmm... now I'm hungry.

garlic from a bottle, jar, or can, is a crime against humanity. especially when it comes to garlic bread. personally, I like to melt down a tablespoon or two of butter with half that amount in olive oil. once the butter/oil has started to turn golden brown, add minced (or brunois, if you care enough to do so) garlic and sautee. add some carefully picked fresh thyme, some cracked black pepper and a pinch of salt to taste. dip bias-sliced baguettes into this mixture, top with shaved parmigiana reggiano and chiffonaded parsley, and toast.

Try it topped with crushed capers, black & green olives, tomatoes, and onions.

i tried it. but when i unwrapped, the bread was still soft, not crunchy. i wanted it toasty, not hot and soft.

also, how much garlic was i supposed to add? i used a stick of butter and two tablespoons of minced garlic and some garlic powder, still no garlic taste.

The way I like to make garlic bread is similar to all the ideas above, but I start with the bread dough. I'll roll it out flat, and then addd all the ingredients then roll it up like a swiss roll, pinch the ends closed, and bake it. The flavors in the garlic and the oil really come out in the oven.

It is all in the bread, and it's gotta be sourdough.
Softened butter (or ghee) mixed with fresh crushed garlic or garlic paste.
Spread liberally on sourdough, edge to edge.
Bake or toast until the butter soaks in and the garlic bits and outer rim of bread turns golden brown.

Talking about this makes me hate that:
1) I'm eating a soy yogurt and a luna bar for lunch
2) Haven't had good sourdough since leaving San Francisco

open it for like 5-10 minutes before taking it out.

personally I split mine in half and toast it under the broiler (salamander if you got one)

Use as much as you like :) Just make sure it's not completely overpowering for your tastebuds :thumbsup:

If you are using dried garlic, you are probably wasting your time. The garlic, for the best flavor should be fresh or at least bottled. Many food stores carry Christopher Ranch minced or crushed garlic in a jar...it isn't as good as fresh, roasted, but it is still pretty good.

Garlic.. :crazy: