Garlic Bread

kilikini said:

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)

email hidden said:

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 said:

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®