The Last Garlic Bread You Ll Ever Eat Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

THE BEST GARLIC BREAD YOU'LL EVER HAVE

Steps:

• Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
• In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
• Bake for 10-15 minutes or until slightly golden brown on the edges. If you want to add cheese, add it the last 2 minutes of baking. If you like a crispier garlic bread, bake for 3-5 minutes more, watching carefully until it is as golden as you like.

LISA'S BEST EVER GARLIC BREAD

Steps:

• Melt butter in a small saucepan; simmer garlic slices in hot butter over low heat until butter turns foamy, about 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place bread loaf halves under the preheated broiler to toast, 2 to 4 minutes. Watch carefully to prevent burning.
• Slice toasted bread into 2-inch thick slices. Dip toasted side of each slice into garlic butter.

KOREAN-STYLE CREAM CHEESE GARLIC BREAD

Steps:

• Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
• Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
• Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
• Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
• Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
• Cover with a clean kitchen towel and let rise for 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
• While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
• Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
• Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
• Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
• Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.