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

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?

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?
>

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

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 buy a loaf of "french" or "italian" bread. Roast a head of garlic at 350F
for about an hour. Slice the bread, or split it down the middle to be
sliced later (your choice). Squish out the garlic paste from the roasted
cloves onto the bread. Drizzle with olive oil and lightly sprinkle with
salt. Pop it under the broiler until the bread starts to get toasty.
Voila!

Jill

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?
>

To the latter question, I make sure to spread the spread *thin*, and
watch the bread as it cooks (400 F for about 5-8 minutes is my gut
feeling of how long it takes me, but I've never timed it).

As for what I use, softened butter, garlic powder, and enough parmesan
cheese to make the paste pretty thick. Then on top, I sprinkle what we
used to call "Fairy Dust" at Pizza Hut (I was a waitron there in the
'80s): Ten parts parmesan cheese and one part dried oregano, mixed
together well.

serene

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

" 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.

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 garlic bread and garlic bread, i take your request to be
indicative of the latter rather than the former? I have used a knife i
sliced garlic with to then cut butter and butter a piece of toast, to
remarkably good effect.

However the garlic bread "to die for" is IMO conditional on 1 very
important ingredient. Really very good bread. An excellent garlic
bread is capable of being made with a loaf of dark rye, but i prefer a
loaf of ordinary white French. Fortunately i live in an are where i can
purchase easily a good loaf of French bread. As well as just about any
other type of bread if for some reason i do not wish to or are not abel
to make my own, a loaf of French bread is very easy.

Next i prefer to take a couple of days to make a quantity of beurre de
aiole. And whether to include cheese or not along with what specific
herbs.

Ordinarily i would take a couple of cups of butter and melt , clarify it
and add several (2 - 3 ) cloves of mashed garlic. I would then cook
that butter and garlic for several minutes without browning it. Remove
from the heat, pour into a container and add 1 clove of finely diced raw
garlic to the warm butter which i would then seal and set to chill in
the refrigerator overnight.

Early the next day, hours before using the butter to make the garlic
bread with i would add whatever herbs i thought necessary. If using
grated cheddar on the garlic bread i would also use oregano. If using
parmesan or other hard grated cheese i would probly use chopped parsley
or sage, some people like tarragon but i think it is too sweet. It is
not unheard of to use finely chopped shallots and a bit of wine.

Once the butter is sufficiently flavoured one slices the loaf of bread
in half, liberally and generously slather the 2 halves with the butter,
i will build up an 1/8 inch layer of the flavoured butter, then sprinkle
even more of ones chosen herbs over it and add any cheese one may
desire. Many people prefer it without the cheese.

Then set to toast in a hot oven of at least 400 degrees, for about 5
minutes then turn down to 350 and either watch for the cheese to begin
to bubble and then move the loaf to the broiler so the cheese may brown
a bit, or, if not using cheese, retain the loaf in the oven until it
begins to 'toast. It is important if one 'slathers' ones bread with
butter to make a cradle of tin foil for it to sit in with only the top
exposed. If one uses the butter sparingly a simple cookie sheet or large
roasting pan is sufficient.

The above instructions will produce a highly flavoured soft loaf, some
people like a harder, crunchier loaf, in which case it is almost
preferable to lightly toast the loaf before adding the butter and
finishing the loaf with the butter in place.

One can also do a half way decent fix with garlic granules stirred into
cold butter, and then use that to butter a piece of toast fresh from the
toaster, lightly buttered with that butter will be nice.

Margarine do not make good garlic bread at least IMO. But the Italians
make a version of garlic bread with olive oil.
---
JL

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

"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

"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

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

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.

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

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.

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.

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)

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

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®