Friday, May 9, 2008

Garlic Bread

Greg decided to come back for lunch yesterday instead of having his usual packed lunch. So I did him a quick Spaghetti Aglio e Olio with the leftover spaghetti that I had stored in the fridge, & threw in a loaf of Garlic Bread.

I don't really know that many people who does not like garlic bread and it has got to be one of the most common item in Malaysia's Western eateries and also some hangout places. If you don't want to do Bruschetta for a party, Garlic Bread is easily the next option. It can be served prettily in small rattan baskets with clean tea towels.

I accidentally bumped into this website called Simply Recipes by and it has an excellent description of the methods in making this bread. Essentially, the garlic bread that is commonly served are the toasty version or a soft chewy version.

1 loaf of French Bread
120gm of salted butter, softened
2-3 cloves of garlic, minced (+ 1 tbsp of garlic powder if you like it really garlicky)
1 heaped tablespoon of chopped fresh parsley

Optional for extra zest:
Lemon zest

1) Mix all butter, garlic and parsley and any of the optional items if you like well. Set aside

For the toasty version (Greg's favourite):

Cut the bread into slices of 1.5 cm or slightly thicker (if you like). Spread butter mixture on each slice and toast in 180 deg celcius grill mode in the oven till bread becomes crispy and slighty brown on the side. It took me about 8-9 min. But do check ocassionally to prevent from burning. You can sprinkle with Mozarella or parmesan or cheddar half way through toasting to add extra oomph.

For soft chewy version:

Cut bread at 2cm or slightly thicker (if you like) apart but do not cut through. Cut till right before the bottom crust. Spread 1-2 tbsp of butter mixture into each slice. Wrap the entire bread loosely in aluminium foil and bake at 180 deg non-fan forced for 15 -18 min.

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