Soft (and Addictive!) Garlic Bread
August 28, 2013
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We love garlic bread in our house, especially as an accompaniment to spaghetti and meatballs. What I don’t like, however, is super crunchy bread that takes on the consistency of toast. I’m sure some people love toasty garlic bread, but it’s just not for me.
- A fresh loaf of French bread (16 oz). Or, if you’re a huge sourdough fan, grab a loaf of sourdough.
- 1/2 cup (yes, one stick — don’t freak out) of unsalted butter, softened.
- 2 large cloves of garlic, smashed and minced.
- 1 heaping teaspoon of freshly chopped parsley.
- Preheat the oven to 350 degrees.
- Mix the butter, garlic and parsley together in a small bowl.
- With a good bread knife, make 1 inch thick slices into the bread, down to the crust, without going completely through.
- Put a teaspoon or two of the butter mixture between each slice.
- Wrap the bread in aluminum foil and heat for 15 minutes in the oven.
Try not to eat the whole loaf before your family comes down for dinner.