Hasselback Homemade Garlic Bread Recipe (2024)

FAQs

Why is my garlic bread not crispy? ›

Ditch the butter and use extra virgin olive oil instead to brush your bread. Olive oil will give you a lighter garlic bread that is perfectly crunchy and not greasy or limp. Use the right amount of garlic. I found that about 4 large cloves per 1-pound loaf of bread gives good flavor without overwhelming the bread.

Easy homemade garlic bread in 3 steps

Line a large baking sheet with parchment paper or tinfoil, slice your bread in half lengthwise, and place the bread cut side up on the baking sheet. Make the garlic butter. In a small bowl mix the herbs and salt together with the softened butter.

Turns out, creamy chicken pasta dishes also make for a superb pairing with garlic bread. It's so satisfying to dip a crispy slice into a rich and velvety cream sauce, such as the one found in our chicken fettuccine Alfredo.

Typically, garlic bread is made with breads that have a hard crust (e.g. French bread, ciabatta, baguette). Texas toast is made by spreading butter on both sides of a slide of bread and broiling or grilling it until it is light brown – sometimes garlic is added to the butter as well.

Bake on a pizza stone or steel.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel.

Adding already-melted butter to your pieces of bread can often result in a soggy texture because the bread absorbs too much moisture before going into the oven, which makes it much harder to achieve that crunchy, toasted top layer on each piece.

This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

The trick for soft, buttery garlic bread is to wrap your bread in foil or parchment paper. This way, the bread stays soft in the middle and becomes crispy around the edges.

Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. Aluminum foil with oil is another good substitute for parchment paper. As with a greased baking sheet, the fat may subtly impact the way your food cooks.

Garlic bread is unknown in Italy. In some regions you may be served bruschetta as a snack between meals: a slice of usually stale brwad lightly toasted on coals and either lightly drizzled with new extravirgin (fettunta), or gently dabbed with a garlic clove, or anso on which a very ripe tomato gets mushed.

Is eating garlic bread good for you? ›

Garlic bread's benefits depend on the type of bread used to make it. Wheat garlic bread is loaded with healthy fibre and nutrients that regulate blood sugar levels and boost metabolism. Most garlic bread recipes are high in fat, but a few minor adjustments can make this tasty appetizer very healthy.

In general, leftover cooked food is safe for 3-4 days, and garlic bread is no exception (if anything it'll be safe for longer), so you were fine. Again, "unsafe" isn't a guarantee, so longer than 3-4 days doesn't mean you will get sick.

The proper term is “heel,” according to the Cambridge Dictionary. Some may call it just “the end piece” or “the butt” when going with true informality. Some Redditors even refer to them as the “crusts,” a double whammy for both the outside of each slice and the end of the loaf itself.

Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

Garlic bread (also called garlic toast) consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer.

Think about the flour that you bake with

A strong flour can therefore give a thicker crust – rather than the thin, crispy crust you hoped for. So try switching up to 25% of your strong bread flour for plain or all-purpose flour in your next bread bake. The lower protein flour will help develop a thinner, lighter crust.

Just remove the loaf from its pan or baking stone (once it's cool enough to handle) and firmly thump the bottom of the loaf with your finger. If the bread sounds hollow, then it's most likely cooked all the way through.