French stick

ecsb

I have a few french sticks left over from partying last night. I thought i would make garlic bread and then freeze it.
Is this ok for going stale bread? If so what quantities garlic to butter?

Gingernutmeg

It's fine to do this, I do it all the time As for quantities of garlic to butter, it really depends on how you like your garlic bread. For a whole, full-sized French stick, I normally add 1-2 crushed gloves of garlic (depending on the size) to about 3 good tablespoons of butter, with a sprinkling of dried parsley for colour. I tend to go by the smell of the butter ... if it smells REALLY strong, add a bit more butter, if you can't really smell the garlic, add a little more.

Also, make sure you wrap it up well (I do it in foil and then clinglfilm) as it can really make your freezer pong if you don't!

eveyk

I agree with gingernutmeg, infact we have just had some reduced french stick as HM garlic bread for tea. If you have fresh parsley that makes it I think.
You can also make a load of garlic butter and freeze (in foil) to add to cooking or if you don't have a french stick save it fr when you do.
Once you have tasted HM garlic bread you won't want any other!:D

E

Pink.

Hi escb,

French stick will be fine to make garlic bread, even if it is going a bit stale reheating in the oven will help to freshen it.

To make the garlic butter I soften ordinary butter in the microwave.....just a few seconds or it will start to melt. Add in some crushed garlic cloves (one clove for two to three ounces of butter) and about a tablespoon of chopped parsley and mix well with a fork. If you're in a hurry garlic granules work well too.

Just slice the bread, spread on the garlic butter, wrap and freeze. I reheat mine from frozen but if the french stick is very brown on the outside it may be best to thaw it first to stop the outside from burning while the inside is still frozen.

Pink

Melissa177

A slightly stale french stick also works very well with french onion soup (which is superbly cheap to make - onions, stock, thyme, butter and a little brown sugar are the only ingrediants).

But I digress!