Garlic Bread
 

Garlic Bread
 

Looking for a sure-fire method for great garlic bread.

What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
butter?

How do you cook it so that it browns and hardens correctly?

Garlic Bread
 

put split bread to broil .. let get lightly browned, a swipe of EVOO w/ a
brush and rub w/ garlic.
perfect.

> wrote in message
oups.com...
> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?
>
> How do you cook it so that it browns and hardens correctly?
>

Garlic Bread
 

wrote:
> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?

I spread slightly toasted oiled bread with roasted garlic, sprinkle
with black pepper, oregano, and grated parmesan.
>
> How do you cook it so that it browns and hardens correctly?

Toast under broiler until just golden... don't know what you mean by
"hardens".

Naturally the more difficult part for many is to locate good italain
bread.

Sheldon

Garlic Bread
 

Garlic Bread
 

Garlic Bread
 

In article .com>,
" > wrote:

> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?
>
> How do you cook it so that it browns and hardens correctly?

There's no sure-fire method. First you need good bread. Next you need
good garlic. I sometimes use olive oil and sometimes butter. Maybe
some of each.


Slice the garlic and put in a little cup. Add the butter/oil. Cook in
microwave until the flavor is infused. At this point one time, my
brother asked what to do with the garlic slices? I looked at him like
he was crazy, and explained that they were the best part. If not
everybody wanted them, then just put them on part of the bread slices
and only the lucky people would get those. In our family, everybody
gets a share. After adding the garlic and butter/oil to the top of the
bread, broil until browned. Fight over the ones with the most garlic on
them.

--
Dan Abel

Petaluma, California, USA

Garlic Bread
 

" wrote:

> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?
>
> How do you cook it so that it browns and hardens correctly?

I use crushed garlic and olive oil and brush it on.

Garlic Bread
 

Garlic Bread
 

wrote:

> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?
>
> How do you cook it so that it browns and hardens correctly?


For what is quite possibly the most convoluted garlic bread recipe visit:

http://www.spaghettisauceandmeatball...lic_bread.html


--
Andy

Garlic Bread
 

"Sheldon" > wrote in message
oups.com...
>
> wrote:
> > Looking for a sure-fire method for great garlic bread.
> >
> > What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> > butter?
>
> I spread slightly toasted oiled bread with roasted garlic, sprinkle
> with black pepper, oregano, and grated parmesan.
> >
> > How do you cook it so that it browns and hardens correctly?
>
> Toast under broiler until just golden... don't know what you mean by
> "hardens".
>
> Naturally the more difficult part for many is to locate good italain
> bread.
>
> Sheldon
>

Isn't that the truth! Good bread is extremely hard to find here in Cesspool
Florida. I like a bread with a crispy, crusty outside, but a soft, yielding
inside. Here it's just all squishy, like Wonder Bread. My husband says
it's so that all the old folks that flock to Florida can eat the bread with
no teeth. LOL.

kili

Garlic Bread
 

"Michael "Dog3" Lonergan" > wrote in message
...
> "Sheldon" > looking for trouble wrote in
> oups.com:
>
> >
> > wrote:
> >> Looking for a sure-fire method for great garlic bread.
> >>
> >> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> >> butter?
> >
> > I spread slightly toasted oiled bread with roasted garlic, sprinkle
> > with black pepper, oregano, and grated parmesan.
> >>
> >> How do you cook it so that it browns and hardens correctly?
> >
> > Toast under broiler until just golden... don't know what you mean by
> > "hardens".
> >
> > Naturally the more difficult part for many is to locate good italain
> > bread.
> >
> > Sheldon
> >
>
> Now that you mention it, what *is* a good Italian bread? I see it at
> Breadsmiths all the time. I have purchased it and it's good but it's more
> of a sandwich bread. It's good with salami. Maybe I need to go to The Hill
> to find it. And what is that breakfast thing with egg in the middle? It's
> fried bread with egg in the middle.
>
> Michael
>

My sister used to make that bread thing with the hole that you crack the egg
into. No one else in our family ever made it, so I don't know WTF it is
either.

IME, a good Italian bread (we used to be good friends with the Campione's
who had their own bread company in Milwaukee) has a crisp, crunchy crust
with a squishy inside. It can have sesame seeds on it or not. It's a long
loaf, like French bread, but, oh, so much better.

kili

Garlic Bread
 

On Sat, 19 Nov 2005 16:21:57 -0800, kalanamak >
wrote:

wrote:
>> Looking for a sure-fire method for great garlic bread.
>>
>> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
>> butter?
>>
>> How do you cook it so that it browns and hardens correctly?
>>
>Not for purists:
>I pulvurize garlic, cover with butter, microwave on 50% until it is Hot
>but not browned. paint this mixture into the deep-cut slices of bread of
>choice and warm in the oven at 200 until crisp.
>blacksalt

Works for me. Sounds just like what my mom always did when I was a
kid. She gilded the ranuncula, however, by adding a dusting of
paprika. Talk about "not for purists" ;-)

TammyM

Garlic Bread
 

I make up a garlic butter...the day or night before I want garlic bread.
This allows for better flavour melding in my opinion. I usually have/make
garlic toast. But either way the quality of the bread is as important as
the quality of the garlic butter. I use softened salted butter at a guess 1
stick. I hand cut in half some (depending on size 4-5) garlic cloves. That
way I can check for the dreaded green shoot in the center and take steps to
remove it. I then use my food processor to mince the garlic with a little
parsley, chives and oregano. Then mix the garlic bits into the softened
butter well. Then scrape the mixture onto some plastic wrap and roll it up
into a sausage shape and refridgerate over night to allow for melding of
flavours. (Sometimes I add some minced shallot instead of the other herbs
to the garlic.)

*I really enjoy using a thick/stiff/tough crusted type rye bread for the
actual garlic toast, but that's my personal taste. Spread the garlic butter
on one side of the bread slices, sprinkle with parm cheese (to taste) and
place a cookie sheet of prepared toast slices close under the broiler to
toast. Move the toast slices into a cloth cover serving bowl when done; to
help keep it warm and to look purdy too.


*I'm talking rye bread you almost need a hacksaw to cut thru the crust.


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

Garlic Bread
 

Michael "Dog3" Lonergan wrote:

>
>
> I will say this, the Italian bread I buy is superior bread. Damned if the
> stuff isn't good.I still can't find that egg thing. Even on the Internet.
>
> Michael
>

We always called it "toad in the hole", but that name also refers to a
british dish of sausages cooked in yorkshire pudding (yum!).

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Garlic Bread
 

Michael \"Dog3\" Lonergan wrote:

>
> Now that you mention it, what *is* a good Italian bread? I see it at
> Breadsmiths all the time. I have purchased it and it's good but it's more
> of a sandwich bread.

That doesn't sound like the Italian bread we get around here. It sounds more
like an Italian shaped loaf pre sliced. We have an Italian bakery in our town
that makes wonderful bread, though it always seems especially good on Tuesdays
for some reason. It is a shaped loaf, long and rounded and tapered a bit at
the ends and cooked open rather than in a pan. It should have a nice crusty
outside and be soft in the middle. There is Italian bread there is good
Italian bread. It is well worth it to go to a good bakery and pay a little
extra for the good stuff.

Garlic Bread
 

In article .com>,
" > wrote:

> Looking for a sure-fire method for great garlic bread.
>
> What do you use? Chopped garlic? Garlic powder or garlic salt? Garlic
> butter?
>
> How do you cook it so that it browns and hardens correctly?

This has been discussed dozens of times on this newsgroup. Search the
archives at http://groups.google.com to see what has already been said.

Garlic Bread
 

On Sun, 20 Nov 2005 14:44:46 GMT, "kilikini"
> wrote:


>My sister used to make that bread thing with the hole that you crack the egg
>into. No one else in our family ever made it, so I don't know WTF it is
>either.


Toad in the hole?

Jo Anne (guessing)

Garlic Bread
 

On 19 Nov 2005 19:03:53 -0800, "
> wrote:

>Looking for a sure-fire method for great garlic bread.

Here's mine:

Finely chop a couple/three/four cloves of garlic. Soften about 1/4
pound of butter, and stir in the garlic, along with a teaspoon or so
if Italian seasoning, a couple of pinches of paprika (for colour) and
a handful of grated Parmesan cheese (not Kraft, but the pre-grated
grocery store stuff is fine).

Take a nice fresh French Baguette and slice it into 1 1/2" slices.
Slice on the bias - the pieces will be bigger. Next, take each slice,
lay it down, and cut it in half the long way. You'll get pieces that
look like flat potato wedges.

Stand the chunks of bread on their backs, crust side down, on a baking
sheet. Slather the garlic butter over the top and sides of each slice.
Sprinkle a bit more parmesan cheese over the whole thing, if desired.
Pop under the broiler for a couple of minutes. The bread should be
bubbly and just starting to brown. *Don't take your eyes off it!*

Jo Anne

Garlic Bread
 

Mr Libido Incognito wrote:
> I make up a garlic butter...the day or night before I want garlic bread.
> This allows for better flavour melding in my opinion. I usually have/make
> garlic toast. But either way the quality of the bread is as important as
> the quality of the garlic butter. I use softened salted butter at a guess 1
> stick. I hand cut in half some (depending on size 4-5) garlic cloves. That
> way I can check for the dreaded green shoot in the center and take steps to
> remove it. I then use my food processor to mince the garlic with a little
> parsley, chives and oregano. Then mix the garlic bits into the softened
> butter well. Then scrape the mixture onto some plastic wrap and roll it up
> into a sausage shape and refridgerate over night to allow for melding of
> flavours. (Sometimes I add some minced shallot instead of the other herbs
> to the garlic.)
>
> *I really enjoy using a thick/stiff/tough crusted type rye bread for the
> actual garlic toast, but that's my personal taste. Spread the garlic butter
> on one side of the bread slices, sprinkle with parm cheese (to taste) and
> place a cookie sheet of prepared toast slices close under the broiler to
> toast. Move the toast slices into a cloth cover serving bowl when done; to
> help keep it warm and to look purdy too.
>
>
> *I'm talking rye bread you almost need a hacksaw to cut thru the crust.
>
>


Just got some of that tonight. Never seen a crust like it.

Really heavy, really good too.

As my wife says, good bread is hard to find here but we occasionally get
lucky.


TFM®