I’ve written a number of recipes recently that just scream for garlic bread: tomato sauce, baked ham and cheese omelet, one-pot meat lasagna and rice with black beans. Pop this in the oven just a few
minutes before dinner to serve it piping hot and crispy. There’s only one problem, you can’t stop at just one slice! (maybe even two!!!)
Make the bread up to two hours in advance without broiling. Simply place the two halves together and let sit at room temperature until dinner.
Preheat the broiler with the top rack on the second level from the top and slice the loaf in half lengthwise.
Smash the garlic with the side of a chef’s knife and sprinkle the salt over the garlic. Scrape the garlic and salt with the blade of the knife to make a puree.
Combine the butter, garlic, salt and pepper in a small bowl.
Place dollops of butter along the bread and
spread with an offset spatula or kitchen knife.
Place the bread in the oven on the second rack from the top and leave the door slightly ajar. Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.
Slice and serve.
Make the bread up to two hours in advance without broiling. Simply place the two buttered halves together and let sit at room temperature until dinner.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 8 portions
- Category: Bread
- 1 baguette or loaf of Italian bread
- 6 tablespoons unsalted butter, softened
- 6 minced garlic cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Preheat the broiler with the top rack on the second level from the top
- Slice the loaf in half lengthwise.
- Combine the butter, garlic, salt and pepper in a small bowl.
- Spread one-half the butter over each half loaf.
- Place the bread in the oven on the second rack from the top and leave the door slightly ajar.
- Cook for approximately 4 to 5 minutes, the bread should be golden brown on the edges.
- Slice and serve.
Why bother to make homemade breadcrumbs? It’s so easy to do and you get to choose the type of bread.
Get your bread from the bakery or the specialty bread aisle in your grocery store. These breads contain flour, water, salt and yeast at a minimum. Some loaves may contain nuts, seeds, raisins, garlic and/or herbs. Choose carefully because plain breadcrumbs have a pretty long shelf life and some of these ingredients, such as raisins or garlic, don’t. Another reason to opt for plain is you don’t know what you’re going to use them for. Meatloaf will call for different seasonings than fried chicken. It’s best to season the breadcrumbs at the time of use.
I selected a country white bread with a soft crust. I added a half loaf of unused French bread with a hard crust later that day. The next morning, while quite firm, there was still some give to the bread pieces and I let them sit out another day.
The most efficient method of grinding is in a food processor. It’s quite noisy, but easy to tell when the breadcrumbs are done, the noise stops. If you don’t have a food processor, a grater will work, but it’s time consuming. Great arm workout, though!
Slice the bread into 1/2-inch thick slices.
Turn, cut into thirds and place on a large 17 by 10 by 1-inch baking sheet. The smaller size fits in the food processor without have to break the hard bread into pieces.
Cover with parchment paper. Let sit for at least two days.
Place one-half of the bread in the base of the food processor.
Grind until the noise stops.
Pour the crumbs into an airtight container.
Repeat with the remaining bread.
How To: Make Homemade Breadcrumbs
Homemade breadcrumbs are quick and easy to make and a great way to use up unused pieces of bread.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 3 cups
- Category: How To
- Slice the bread into 1/2-inch thick slices.
- Turn, cut into thirds and pace on a large 17 by 10 by 1-inch baking sheet.
- and cover with parchment paper. Let sit for at least two days.
- Place one-half of the dried bread in the base of the food process fitted with the blade attachment and grind until the noise stops. Pour the crumbs into an airtight container.
- Repeat with the remaining bread.
Avoid breads that contain nuts, seeds, raisins, garlic and/or herbs, these ingredients don’t have a long shelff life and the unseasoned breadcrumbs are best for multiple purposes.