How to make Roasted Garlic Bread

 My grandmother makes the best garlic bread in Virginia. It is soft and has a butter, essentially white, we all love it. In a family of mediocre children, garlic bread has always been a winner.

This Garlic Bread recipe is a little different but brings back warm memories. This bread is crunchy with a crunchy and deep-fried garlic flavor. Since fried garlic is naturally butter in taste and texture, it was possible to halve the amount of butter.

How to make Roasted Garlic Bread

Since sharing my tutorial on how to grill garlic, I have kept this recipe in my back pocket. Secondly I predicted its release because this recipe will take longer than your average garlic bread.

On the other hand, it is a simple, delectable dish that goes well with many homemade meals.

How to make Roasted Garlic Bread
How to make Roasted Garlic Bread


If you were making sausage pasta tonight, what would one side of garlic bread look like? I'll make a pantry resource guide for you ***** and come back soon.

The time required to roast garlic ranges from 40 to 70 minutes, depending on the age of the garlic and the amount used. You can pre-cook garlic and then refrigerate it (see recipe tips), or give yourself plenty of time to make this roti.

We will need half the butter as before, so four tablespoons. The recipe calls for adding a little salt and unsalted butter - if you are using salted butter, remove the salt.

I made this Garlic Bread with Wapat Foods Ciabatta and Ibis Bakery Bread (local in Kansas City). The same is good, but the local sour is definitely better!
Fresh parsley or dried oregano

We sprinkle the bread lightly with a green garnish - fresh parsley if you have it, or the oregano dries from the sanctuary.

Generally, when dried plants are replaced with fresh ones, you will want to use one third of the recommended amount. I recommend dried parsley over dried parsley because dried parsley is almost tasteless (or is it my dry parsley?).

This garlic bread recipe is made with roasted garlic, which takes it to another level! Garlic with butter is spread with half the butter.

Keep in mind that the roasted garlic takes 40 to 70 minutes in the oven, you have to roast the garlic first *. The recipe offers garlic bread (about 12 slices).

Essential things

    1 loaf (16 ounces) of chibatta bread or crunchy French bread

    4 heads of fried garlic

    4 tablespoons unsalted butter, softened **

    Finely chop a spoonful of sea salt

    1 teaspoon finely chopped fresh leaf parsley, or a light spray of dried oregano


    Preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, cut the bread horizontally to make two equal layers. Place on a large, fringing baking sheet (if desired, lined with parchment paper for easy cleaning).

    Remove the fried garlic onion from the head. Add butter and salt and knead until everything is evenly combined. Cut half of the mixture towards a loaf of bread and spread it evenly with a butter knife or spatula. Repeat with the remaining garlic on the remaining bread.

    Bake for 5 minutes (for soft bread) or 10 to 12 minutes (for bread as shown in the photo), until the edges are golden brown and smooth.

    Sprinkle with parsley. When cold enough to handle, cut into pieces 2 to 3 inches wide with a knife. serve immediately. Bread should be refrigerated within 2 hours.

Tips & Tricks

* Prepare in advance: You can grill garlic 3 days in advance. When the cloves are cooled enough to handle, remove them and refrigerate immediately.

** If you forget: I always forget to remove butter from the fridge. Cut the butter into 1 tbsp section. Microwave in a pan for 10 to 15 seconds until soft. Also, if you use salt butter, remove the salt added to this recipe.

Do this without milk / vegetarian food: you can try to change too much - ****** olive oil for butter! Vegetarian butter is an option. Myco's Creamy Butter is my favorite.

Our review:

roasted garlic.
I make a whole baking sheet filled with garlic heads. Once they are soft and slightly cool, I take them out of the tiles.
I sprinkle them and let them cool, so there will always be fried garlic

By the way, I like your recipe.

Reviewer 1

Great recipe! It has been a long time, but this is how I used garlic bread.

Thank you for the excellent newspaper and cooking tips. I didn't miss it, you better do it.

Reviewer 2

The extra time is definitely worth it. I used vegetarian butter and we added vegan cheese to half our bread. My non-wagon companion's first reaction was, "Wow." Melt garlic in the same way. We are glad that you do not need to use foil in your practice. Definitely a new pace to go pasta night!

Reviewer 3

Sharing a pantry building guide sounds like a great idea - I think, now, what I really need is moments of escape and rest… etc, reading great cooking tips and thinking about delicious food :)!)

Reviewer 4

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