GARLIC BREAD

GARLIC BREAD

The secret to garlic bread is that it is neither too greasy nor too dry so you must have the correct proportion of butter to bread.

2 teaspoons finely chopped garlic

½ stick (1/4 cup) unsalted butter, softened

¼ teaspoon salt

1-tablespoon extra virgin olive oil

2 tablespoons finely chopped fresh Italian (flat leaf) parsley

1 (15 x 3) loaf of Italian or French bread

1. Preheat oven to 350.
2. Mash and mince garlic to a paste with a rounded ¼ teaspoon salt using a heavy knife.  Stir together butter, oil and garlic paste in a small bowl until smooth, and then stir in parsley.
3. Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, and then spread garlic butter between slices.
4. Wrap loaf in foil, and bake in middle of oven 15 minutes.  Open foil and bake 5 minutes more.

A note:  bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil.  Let stand at room temperature for 20 minutes before baking.

For another taste, substitute basil for parsley.  Be sure to chop finely.

EQUIPMENT NEEDED:

Measuring spoons         Aluminum foil             Bread knife       Cutting board

Scissors for cutting herbs                             Basket for bread