Homemade garlic bread with a crisp edge and soft center
Homemade garlic bread is easy to adjust by changing the final uncovered time. A short covered stage warms the bread through; an uncovered finish firms the edges without immediately drying the center.
Use a medium baguette or similar loaf. The garlic is finely minced or grated so there are no large raw chunks in each bite.
For a softer finish, shorten the uncovered stage. For extra crispness, use a brief broiler finish only with a suitable tray and constant attention; garlic and butter can burn quickly.
This bread contains milk and wheat. Do not treat homemade garlic butter as a room-temperature preserved food: keep it refrigerated and prepare a modest quantity. Leftover dressed bread should be promptly chilled or frozen.
Sources and cooking guidance
FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.
- Calorias
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- Proteínas
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- Carboidratos
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O cálculo requer os ingredientes, as quantidades exatas e o número de porções.
| Tempo de preparo | — |
|---|---|
| Tempo ativo na cozinha | — |
| Dificuldade | — |
| Picância | — |
| Culinária | — |
| Alérgenos | — |
Ingredientes
4 porções
Passo 1
Heat oven to 375°F/190°C. Split the baguette lengthwise without cutting through if a hinged loaf is preferred. Mince garlic very finely.
Passo 2
Mix softened butter, garlic, parsley and salt. Spread evenly over the cut surfaces rather than leaving thick lumps.
Passo 3
Place on a tray and loosely enclose in foil. Bake about 10 minutes to warm through. Open the foil and separate cut sides upward.
Passo 4
Bake another 5–8 minutes until edges are lightly crisp and garlic smells cooked. Watch closely near the end. Cut into portions and serve warm.
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