Homemade Garlic Bread

Zziggi

Penelope_Penguin wrote: »

1/2 to 1 clove crushed garlic, approx 20g softened butter, sprinkle of herbs (I like thyme), ground black pepper, and 1/4 french stick per person.

HTH, Penny. x

Thanks for the recipe Penelope - do you have a recipe for a "dried" garlic bread seasoning at all please? (like you buy from schwarz jars in the supermarket)

mumzyof2

Hi after reading someone elses post on here and someone mentioning homeade garlic bread..this is what i thought

i would go to tesco late at night and buy some cheap baggettes and then come home and miz some butter with garlic and then freeze them

the question is is it ok to freeze them?
as i think it might be alot cheaper making my own than buying smart price or tesco owns frozen/fresh garlic bread
and also one last question to make the garlic butter is it ok to use garlic granules? as thats all i have in..as i perfer it to the garlic paste,

HariboJunkie

Yes and yes.

mumzyof2

Thankyou!!!! and thankyou for very quick reply.

sunshine6650

Ive thought the same about making some garlic balls, we like the ones you buy in asda but making your own from scratch, freezing the dough & making them out when wanted.

I loved the idea i read somewhere on here about pre-making garlic butter, mixing sogftened butter with herbs & garlic grans etc, roll in sausage shape in cling film, when frozen cut into slices for toppings on sauces bread etc..Might make some dough now actually before work..

djheath

I make some well cheapo garlic bread!!

Mix some butter with dried herbs and garlic puree. Toast a few slices of white bread. When the toast is done, butter it with the garlic butter.

Eat.

Tasty - although a but strong, but thats how I like my garlic!

Stephen_Leak

As above: get a baguette (or a half-sized one) and make some garlic butter from garlic (fresh pressed, puree or granules), butter (softened in microwave) and dried herbs. Make diagonal cuts part way through the baguette and butter the cuts with the garlic butter. Then either put in the oven for immediate use or in the freezer for future use.

bobbadog

I do this, but sometimes add a smidgen of olive oil to the mixture to help with spreading x

angelavdavis

djheath wrote: »

Tasty - although a but strong, but thats how I like my garlic!

If you pop some bulbs of garlic on a baking tray and into the oven when you are cooking something else some time (or just when the oven is cooling down), they bake. You can then squeeze them out into your butter. The garlic is full of flavour but isn't hot.

noonesperfect

Thanks I'll try this. Never thought about making my own and freezing it.