How to Make the Best Garlic Bread Ever
71Frustrated with that soggy recipe? Try This
Everybody loves garlic bread. All you health conscious fitness freaks out there - I mean you too. The extra butter in normal gralic bread recipes may have had you worried but it did not prevent you from digging into that irresistable flavoured garlic bread.
But now here is good news for all of you who want the pleasures of the delicacy of garlic bread without putting on the ponuds. And I guarantee that this recipe is just as delicious.
The first consideration for a good garlic bread , is of course the kind of bread you would want to use. Many people tend to differ in their choice of bread but I have found that a bread with a thick crust works best on my palet. My favourite is the French baguette.
The second most crucial point is the processing of the garlic cloves. I have seen many people mincing or finely chopping the garlic. But however finely you may manage to chop the garlic it is never as smooth as when grated. So take a fine plate-grate- not those boxed ones, for its difficult to get the garlic out from inside it- and grate at least five cloves of garlic. Take care not to scrape your fingers.
In a pan heat about half a cup of non-salted butter , the grated garlic and about half a cup water. When a thick consistency has been achieved , spread it evenly over the cut surfaces of a French baguette and sprinkle some basil on top. Fold the loaf of bread in aluminium foil and bake in a preheated oven at 425 0 F for about fifteen minutes.
In order to prevent sogginess of the finished bread, then unwrap the aluminum foil and bake for another ten minutes. Cut the crisp loaf into small slices.
Enjoy!
