kalanamak wrote on 14 Oct 2005 in rec.food.cooking

> FreewareTown.com wrote:
> > I need a good and simply recipe for Garlic bread
> >
> My secret short cut for good garlic bread is to either simmer minced
> garlic in butter, or nuke it if in a pinch, such that the butter is
> infused with the garlic taste. You can let it cool and smear some in
> between each slice of a not-full-thickness cut loaf of Italian bread, or
> you can hold the thus-cut loaf on its end and spoon some of it in each
> slice.
> Warm briefly in oven (not long slow tinfoil-wrapped warming) and tuck
> into a cloth lined bowl with a ceramic warmer in the bottom.
> Yum
> blacksalt
>

My garlic bread recipe involves purchasing garlic butter (in the dairy
case) and a good loaf of jewish rye bread (the kind you almost need a
hacksaw to cut). I slice the bread just as if I was going to making toast,
then butter the bread with the garlic butter (only on 1 side). When I
figure I have enough garlic bread slices prepared; I put them on tin foil
(butter side up) and broil them in the oven till nicely browned.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.