Homemade Garlic Bread

JennyW_2

thanks for all your tips. I'll try them out :T

bugs

Fay wrote:

Would you just use an ordinary beguette from the market for this?

Yes, or almost any bread roll (white for preference) is good too, you can usually get three or four slices in to one.

For this one:

Or if you're in a real hurry cut a really thick slice of bread, toast on one side, turn over and put crushed garlic, and any herbs you like, on the other side, and then drizzle with oil and grill under a low grill (or move the oven shelf down) until the bread is toasted (low grill is important so you don't burn the garlic and turn it bitter and thick slice of bread keeps it moist and breadlike rather than winding up with crispy toast).

we've done it very successfully with any tin or bloomer we happen to have on hand, so you don't even need to go and get something special to have something special

Caterina

Italian 'Bruschetta' is a slice of peasant bread (I think the French call it Pain de Campagne), with a thick texture.

You grill it and then rub a peeled garlic clove all over it - the sharp bits of the toasted surface 'grate' the garlic into the bread. Then you drizzle it with extra virgin olive oil.

To make it even healthier, before drizzling the oil you can add chopped fresh tomatoes and a few torn basil leaves (or chopped fresh parsley) then add the oil - in moderation if you are being careful about your fat intake.

Buon appetito

Caterina

JennyW_2

To make it even healthier, before drizzling the oil you can add chopped fresh tomatoes and a few torn basil leaves (or chopped fresh parsley) then add the oil

wow, that sounds scrummy :T

Grumpysally

Rachie_B wrote:

its lovely made with a ready to bake ciabatta loaf

Do you bake the loaf first then do the garlicky things or do you do the garlicky thing first then bake as per instructions?

PeachPickle

I've got garlic, I've got butter and I've got a baguette.

Is it any more complicated than mixing the garlic and butter, spreading it on and then grilling it?

Thanks!

Thriftylady

if you fill the bread generously, then wrap it in foil and bake for ten minutes or so, then unwrap and bake for another five minutes, you get a nice goo-ey inside and a really crispy outside.

PeachPickle

Ace, thankyou How much garlic should I use? I like it garlicky...

Thriftylady

Personally I put in loads !! usually have it on a Saturday evening when I know I won't have to breathe garlic breath on any unsuspecting colleagues the next day. I reckon if you don't stink of garlic for about 24 hours afterwards, then it has been a wasted garlic bread experience......:D Luckily OH and me share it, so we can't smell each other !

oooh, and while we're on the subject, its really nice if you mix grated parmesan with the garlic butter, it melts and goes all stringy...

Maggie_F

chop the garlic up very small, or crush, do just a couple of cloves this time and next time - decide for yourself. Add herbs like parsley and oregano, fresh or dried as well.