Garlic bread is repeated in our house: it goes with everything, from lasagna to a juicy steak dinner.
This garlic bread recipe starts with French bread topped with a garlic and herb butter spread. It is baked until golden and crispy.
Prepare garlic bread just before serving or well in advance.
Garlic bread is everyone’s favorite – skip the foil-wrapped loaves from the supermarket and make your own at home!
- Home knows better that bought in the store, and it is easy do!
- Add a little or a lot of garlic, the choice is yours!
- You can make sure you get that delicious garlic butter to the edges—very important!
- Make it ahead in batches and freeze for easy meals or double the flavorful garlic butter mixture for a quick side when you need it.
What you will need for garlic bread
- Bread: My first choice is a loaf of French bread, but you can use any baguette or crusty bread, or even ciabatta rolls, leftover hot dog buns, or hamburger buns.
- Butter: I use salted butter; If using unsalted butter, add salt to the butter. Adding oil to butter adds another layer of flavor and helps make it easier to spread.
- Garlic: Fresh is better if you have it. See recipe notes to substitute garlic powder.
- Herbs: I add parsley because I always have it on hand and it turns out nice. You can skip it if you don’t have any.
Feeling cheesy? Sprinkle with a little Parmesan cheese if you like. You can also use finely grated mozzarella cheese to create cheesy garlic bread. Perfect for soaking up sauce at the bottom of your spaghetti bowl!
Do you feel elegant? If time permits, homemade. french breadsourdough or baguettes make delicious garlic bread!
How to make garlic bread
Buttery, garlicky, perfection: soft inside and a little toasted on the edges.
- Mix garlic butter ingredients (recipe below).
- Cut the bread in half lengthwise with a serrated knife and spread the butter mixture on each side.
- Sprinkle Parmesan cheese on both sides if desired. This is optional, but adds a little crunchy, cheesy flavor. Bake until toasted.
How to make soft or crispy garlic bread
something like baked potatoesMost of the time I cook this homemade garlic bread without wrapping it in aluminum foil, as I prefer it to be toasted around the edges and lightly browned.
For softer garlic bread, after spreading the butter, put the two halves back together and wrap the bread in aluminum foil. Bake for 15 to 20 minutes or until heated through.
As with most garlic bread recipes, this bread can also be grilled to serve alongside any pasta recipe, a dish of soupeither meatloaf.
How to Make Ahead and Freeze
Good news: This easy homemade garlic bread recipe can be made ahead.
- To prepare in advance: Prepare bread as directed and wrap in plastic wrap. Store in the refrigerator for up to 2 days before baking.
- To freeze: Prepare the bread as directed and wrap it in aluminum foil. Store in the freezer for up to 4 months.
- Frozen baking: Thaw in the refrigerator overnight and bake as directed. TO bake directly from frozenLeave bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and butter is melted.
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Homemade Garlic Bread
Buttery, garlicky, perfection: soft inside and a little toasted on the edges.
Prevent your screen from going dark
Preheat oven to 400°F.
In a small bowl, combine the butter, olive oil, garlic, and parsley until well blended.
Using a serrated knife, cut the bread in half lengthwise.
Spread cut sides of bread with garlic butter mixture. Sprinkle with cheese if using. Place halves, cut side up, on a rimmed baking sheet.
Bake 8 to 10 minutes or until golden and toasted. Cut into slices and enjoy.
- Use a knife to finely chop the garlic or use a garlic press.
- Garlic powder: The fresh garlic can be replaced with 1 ½ teaspoons of garlic powder.
- To prepare in advance: Prepare bread as directed and wrap in plastic wrap. Store in the refrigerator for up to 2 days before baking.
- To freeze: Prepare the bread as directed and wrap it in aluminum foil. Store in the freezer for up to 4 months.
- Frozen baking: Thaw in the refrigerator overnight and bake as directed. TO bake directly from frozenLeave bread wrapped in foil and bake at 350°F for 28 to 32 minutes or until heated through and butter is melted.
Calories: 121 | Carbohydrates: 8gram | Protein: 1gram | Fat: 9gram | Saturated fats: 4gram | Cholesterol: 16mg | Sodium: 161mg | Potassium: 20mg | Vitamin A: 205UI | Vitamin C: 0.6mg | Calcium: 26mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Garrison
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