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Crispy Garlic Bread

From

October/November 2009

Crispy Garlic Bread

For our Crispy Garlic Bread recipe, nothing could top a hearty Italian loaf when it came to getting thick, crunchy slices. Sandwich bread was too wimpy, and baguette slices were too dainty.

Melted butter soaked into the bread too rapidly and made it soggy. Instead, we spread softened butter onto both sides of the slices. We preheated the baking sheet before lining up our garlic bread slices and popping them into the oven. This started the cooking immediately and eliminated sogginess.

Precooking garlic tamed its flavor, but we found that was an additional and unnecessary step. Adding a touch of sugar to the butter mixture helped tame the raw garlic’s bite nearly as well.

Makes 12 slices

For the smoothest texture, grate the garlic cloves on a rasp-style grater.

Ingredients

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