Name: Back-For-More Garlic Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 loaf unsliced bread (French or another white loaf is best); 1 lb butter or margarine (this makes extra garlic butter); 6-8 cloves of garlic, crushed (or 6-10 tbsp powder); 4 tbsp basil (dried of fresh finely chopped); 2 tbsp ground black pepper; 2 tbsp oregano (dried of fresh finely chopped); 1 tbsp paprika; 4 tbsp lemon juice; 1 tsp lemon zest; 1/4 cup Parmesean (powdered or grated); (optional) 6-8 Tbsp Gorgonzola cheese

Recipes Back-For-More Garlic Bread

Back-For-More Garlic Bread

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By Spif, Master Chef, SPUD Culinary Institute (Published: Jan 18, 2012)

Garlic Bread is always a two slice deal - but this one will keep you coming back for more than usual! It is easy to reheat (if there are any leftovers) and can be made low-fat or totally Vegan if you want. The garlic butter that you’re making here is more than enough for one loaf. It will keep for 2 to 3 weeks in the fridge and can be used in most savory recipes.

Prep Time	Cooking Time	Servings
15 min	25 min	6 people

Ingredients:

1 loaf unsliced bread (French or another white loaf is best)
1 lb butter or margarine (this makes extra garlic butter)
6-8 cloves of garlic, crushed (or 6-10 tbsp powder)
4 tbsp basil (dried of fresh finely chopped)
2 tbsp ground black pepper
2 tbsp oregano (dried of fresh finely chopped)
1 tbsp paprika
4 tbsp lemon juice
1 tsp lemon zest
1/4 cup Parmesean (powdered or grated)
(optional) 6-8 Tbsp Gorgonzola cheese

Directions:

We are using a loaf of unsliced bread so that the slices will be thick enough. Each one should be just under 1 inch thick and, rather than slicing right across the loaf, cut the bread at an angle to make longer slices. The bread can easily be cut a day before, as long as it is stored in a plastic bag.

The garlic butter can also be made in advance, if stored in the fridge. To make the garlic butter:

Soften your butter (or marg/spread) to room temperature.

Mix in all the ingredients until evenly distributed: herbs & spices first, lemon after, add the Parmesan last. If using Gorgonzola, cream it into the butter before anything else.

It is a good idea to let the butter to sit for at least an hour before spreading on the bread. This will allow the flavors to blend and soften the butter for spreading.

To make the bread:

Preheat the oven to 350 degrees.

Place enough foil to completely cover the bread on your counter or cutting board. If you need, lay more than one sheet beside each other, slightly overlapping. Seal the sheets together by folding the matching edges together at least 3 times over. Tighten the seal with your fingers. You may want to bake the bread on a tray if you are doing this, in case the butter sneaks out.

Working from one end of the loaf to the other, spread the garlic butter evenly over each cut side of the bread. This means that one side of the end pieces will be buttered, but both sides of all the others will be. Press matching sides together to rebuild the loaf on the foil.

Wrap the foil over the bread to cover it and place in in the hot oven for 25 minutes. Depending on desired crispness, check after 15 minutes. Longer cooking times will result in a crisper bottom crust, akin to a grilled cheese.