Bread Is Just Another Utensil

I wanted something simple, delicious and classic to serve with my French onion chicken for dinner with the parents on Saturday. Something to sop up all the yummy juices.

The perfect choice: garlic bread.

I know it’s tempting to just grab a loaf of garlic bread out of the frozen section. But it’s so easy to make and you can control the kind of fat you are going to eat.

And look at this beautiful loaf of bread I got from the bakery section in my grocery store:

You can use olive oil, butter, or anything in between to make this. I have a butter that has olive oil in it for everyday use, so it’s a perfect choice for making garlic bread.

Feel free to play around with this recipe, adding more garlic, butter or spices to suit your tastes.

You can also mix up the garlic butter a couple days in advance. I made it the day before. The morning of I slathered it on the bread and just kept the loaf together in the bag until I was ready to serve it.

Check out a close up of all that garlic! I didn’t get a picture of the finished product, I had some hungry guests 🙂

Buttery Garlic Bread
(Serves 6-8)

1 crusty loaf of bread or French baguette
8 tbsp. (1/2 c. or 1 stick) butter with olive oil
4-5 large cloves garlic, minced
½ tsp. dried basil
¼ tsp. dried oregano
4 sprigs thyme, leaves only
1/2 tsp. salt (1 tsp. if you use unsalted butter)
½ tsp. black pepper
1/8 tsp. red pepper flake

Mix together all ingredients. It’s easier if the butter is room temperature. Store in the fridge until you’re ready to use it.

When you’re ready, preheat the oven to 400 degrees. Slice your loaf of bread in half. Divide the butter mixture in two. Using the back of a spoon or a butter knife, spread the butter all over the bread.

Place bread on a baking sheet and bake for about 10-15 minutes. Then, put it under the broiler for a couple minutes to get the top a crusty golden brown. Watch it! It goes very quick! I almost burned mine….

Then, slice the bread up however you please, and serve.

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One thought on “Bread Is Just Another Utensil

  1. […] It’s impressive, easy to make, absolutely delicious, and can be made a day ahead of time. I cooked the chicken longer than the recipe said to, but it just made the chicken even more tender. The thighs melt in your mouth! And the juices were soaked up by some yummy garlic bread. […]

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