- 1 (16oz) loaf French or Italian bread
- 1/2 C salted butter, room temperature
- 10 – yes 10! – garlic cloves, minced
- 1 1/2 tbsp flat-leaf Italian parsley, minced
- 1 1/2 tsp granulated garlic
- 1 tsp garlic pepper*
- 1/4 tsp cracked black pepper
- 1/8 tsp kosher salt, to taste
- Slice your loaf of bread lengthwise down the middle. Place the two halves on a baking sheet lined with a silicone liner or aluminum foil. Set it aside and preheat the oven to 450°F. Make sure an oven rack is in the top half of the oven.
- Place your softened butter in a small bowl and use a spatula or wooden spoon to fold all of the remaining listed ingredients – except the salt – into the butter. Make sure all ingredients are completely incorporated into the butter, then give it a taste. Add the salt if you think it needs it.
- Slather a generous amount of garlic butter over each half of the bread. Don’t make the layer too thick – the butter will burn and the bread will become greasy – and make sure it’s even across the surface.
- Pop the garlic bread into the oven and let bake for 7-10 minutes. Keep an eye on it, so we don’t over-brown or burn things. Once the butter has melted and seeped into the bread and is bubbling at the edges, switch the oven to the broiler.
- Broil the bread on high for just a couple of minutes, until the edges are deeply browned. Remove from the oven and as soon as it’s cooled enough to handle go ahead and slice it with a serrated knife and serve. The fresher the better in this case. Dassit!
- Prep Time: 10
- Cook Time: 12