While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. That’s the secret! I guarantee a loaf will be devoured faster than you can dish it out. I’ve learned that I must stash a few pieces in the kitchen when I make a batch because my company goes nuts for it and never leaves me any. Rude! But also totally understandable.
If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. Go ahead, try some. You’ll see what I mean.
And we’re off!
Get your butter ready. I love the salted Kerrygold butter for this!
Chop up your garlic, nice & fine.
Put the garlic and the butter in a microwave safe bowl & melt in the microwave.
Time for the dried herbs! Here’s my line up.
Put all the herbs in the melted butter. I like to add a pinch of cayenne. (not pictured)
Let the butter sit until it gets harder. The flavors will infuse the butter even more!
Now smear it on your bread! I used an Italian Batard for this recipe.
Put the halves back together again. Wrap it up in foil and put it in an oven at 350 F for about 20 minutes.
Unwrap your bread and put it under the broiler for 2 minutes. Don’t burn it!
Wait for it to cool slightly and cut up your bread with a sharp knife.
Brace yourself. One piece will blow your mind.
Tracy’s Killer Garlic Bread
(recipe by me!)
- 1 stick salted butter
- 5 cloves garlic, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- pinch cayenne pepper
Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don’t burn. Now you have your garlic bread. Be careful, it goes fast. Make sure you get a few pieces before your company demolishes it all!
Shutterbean Notes:
-This recipe was enough for an Italian Batard that was over 12 inches long and about 6 inches wide.
