wrote :
Here's one direct from my BIL (Many, Many thanks Brent Morgan). I made it in fact just this weekend. All guests commented profusely and enthusiastically about it.
1 large loaf (about 2 lbs) dense Italian bread (I make my own) Football shape is ideal.
24 tbsp butter
3-4 large bulb garlic or 1 1-2 small bulbs
Melt the butter.
Peel garlic and mince. Fry in about 2 tbsp of the butter until the smell becomes slightly toasted. Stir into the melted butter. Set in the refrigerator.
Once the butter is congealed but not completely firm, stir again to fully mix in the garlic.
Garlic Bread 7654Stan Horwitz A different approach. It needs a loaf of bread with a French or Italian-style crust. Take a clove...
Split the loaf in half as if for a giant sandwich (i.e. horizontally along the long axis. Then score each half deeply into segments.
Spread the butter mixture evenly over the halves.
Set in a shallow roasting pan in a preheated 425F oven and bake for about 5 minutes - enough to get the butter well-melted into the bread and heat the bread through. Now, turn on the broiler and broil briefly, until the top is good and brown, like an excellent toast. Set on a dished plate. Pour any butter that dripped into the roasting pan over the pieces. Serve.
-- Alex Rast (remove d., .7, not, and .NOSPAM to reply)
