GUGLIELMO'S AWESOME SOFT CHEWY GARLIC BREAD
Do you LOVE SOFT CHEWY GARLIC BREAD as much as I do? Soft, hot, dripping with rich sweet buttery garlic!! Oh, man, that's GOOD STUFF!
Some like crunchy crispy garlic bread, but my preference is soft, chewy & hot...with LOTS of butter and garlic!
Today we had a few friends for Dinner. The menu, very simple. A nice fresh garden salad, my "Guglielmo's Lasagna" (Goo-lee-EL-mo is Italian for William--that's me) and, of course, my Guglielmo's Awesome Soft Chewy Garlic Bread and lots of great desserts brought by our friends (Lucy's Chocolate Cake, Ruth's Cheese Dake & Fran's Apple Pie! Every time I make this chewy, almost gooey, delight we still go...."WOW! That's GOOD!" If you prefer crispy, crunchy, this recipe is NOT for you (although I do offer an option for getting a crunchy crush if you prefer.)
The simple, easy Recipe:
GUGLIELMO'S AWESOME SOFT CHEWY GARLIC BREAD
The ratio of bread to butter is important. You can use any size loaf but scale the recipe accordingly, up or down from my "standard" below.
The following is for ONE loaf of bread, as described. For more than one loaf, simply duplicate the recipe (double for 2 loaves, triple for 3 loaves, etc.)
One loaf serves 2-4 modest eaters. Be safe, make MORE than you think you'll need...you'll be glad you did (besides, it's great left-over.)
1 Loaf of Italian-style bread. (14"-16" long by 3"-4" wide. If you can't get Italian bread, a larger french bagette or something similar will work.)
1/4 pound or more (normally 1 stick) of UNSALTED sweet butter. (If your loaf of bread is larger, use more butter. Always use "more" rather than "less." More is better!
3-5 cloves of FRESH garlic (if cloves are small use 5-6; if cloves are large use 3-4.)
1 tablespoon FRESH finely chopped parsley (dried parsley will work but the taste will suffer slightly.)
1 teaspoon dried Italian Seasoning
(Optional) 1/4 cup or so FRESH grated Parmesan cheese.
Let's get started:
1. Slowly melt butter in a saucepan (very slowly, don't boil it). Preferably double-boiler. (If you don't have a double-boiler, use 2 saucepans, one large, one small. Place water in the larger one and place the smaller one on top, into the water. As the water in the larger pan heats up, it will safely melt the butter in the small one without any risk of burning.)
2. Chop the peeled garlic cloves very finely. (I use a cheap little garlic press; no need to peel, very easy.)
3. After the butter is melted, stir in the garlic, parsley & Italian seasoning.
4. Keeping the heat VERY low, allow the flavors of your glorious solution to blend for about 5 minutes. (Careful, do not allow the butter to burn or boil.)
5.Cut the loaf of bread into 1" slices but DO NOT CUT through to the bottom crust (you'll learn why is a second.) Leave the bottom crust intact.
6. Place the semi-sliced loaf on a large sheet of aluminum foil (if needed, use two sheets wide, folding/sealing the seam.)
7.Using a small brush (like a basting or 3/4" paint brush) generously brush the warm garlic butter on both sides of each slice. Be sure to get some luscious garlic on each slice, not just the butter; stir solution each time you dip!
8. Finally, brush a generous amount of garlic butter on TOP of the loaf (be sure to get lots of garlic chunks on it, too!)
If you like a light cheesy taste, sprinkle freshly grated Parmesan cheese on top of the loaf AFTER brushing on the garlic butter solution.
9. Wrap the loaf in the aluminum foil. (If possible, allow the loaf to set for at least an hour to let the flavors blend. You can make this up to a day ahead of time and store it in the refrigerator until you're ready to warm it.)
10. Preheat oven to 250 degrees F.
11. Bake for 20-25 minutes or until bread is thoroughly warmed.
If you prefer a slightly crunchy exterior, unwrap the loaf and bake for another 5-10 minutes uncovered. (My preference is the soft, chewy, non-crunchy version but my wife's parents like it crunchy! Okay...no problem! I make TWO loaves; one soft, one crunchy! Everyone's happy! Yum!)
12. Serve HOT right from the oven! Serve one loaf at a time, keeping the others in the warm oven.
One WARNING: Make DOUBLE the amount you think you need! Your family & friends will want MORE!
Leftovers? No problem. Wrap leftover bread in aluminum foil, store in the refrigerator, reheat as above when your ready for another GUGLIELMO'S AWESOME SOFT CHEWY GARLIC BREAD treat!
Oh, yeah, ONE REQUEST, PLEASE: Would you be so kind to leave a Comment below letting me know how you like my garlic bread....PLEASE; or, give us YOUR recipe for garlic bread! I love to try new recipes!.
WILLIAM (or, perhaps more appropriately: Guglielmo -pronounced "Goo-le-EL-mo")