Posted by: Jonjon | January 14, 2009

*Bread – Roasted Garlic Bread 9.5/10

*Bread – Roasted Garlic Bread 9.5/10

January 13 2009

• 1-1/8 bulbs garlic
• 2-1/4 teaspoons olive oil 10ml
• 3/8 (1 pound) loaf Italian bread
• 3 tablespoons butter 45g
• 1 teaspoon chopped fresh parsley (optional) 1g
• 2-1/4 teaspoons grated Parmesan cheese (optional) 4g


• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil for about 5 minutes, until toasted.

This was the best garlic bread I have ever tasted. The garlic flavor was not overpowering, and when it was melted together with the parmesan cheese it added a body to the flavor, or texture rather instead of being just a runny mix. There is no need for so much butter, but 1 bulb of garlic was just enough, so next time will use 1.5 bulbs of garlic to 40g of butter. I was confused as to whether to tear the skin apart or leave it intact when I put it in the oven. You can tear the skin apart, because what will happen is that the outside skin will harden. The pulp, in small amounts will be on the inside, and will need to be squeezed out so thus we cut the ends of the garlic. My garlic was done in about 25 minutes at 175-190 degrees. The taste was perfect. You don’t get the garlic taste straight on like with garlic powder and raw garlic. Rather, the garlic flavor becomes subtler, but fuller, and grows in intensity as you chew the bread.

My French bread was so crunchy and perfect. How did I get it that way without using a broiler? I baked it on one side for 5minutes on 190 degrees and then baked for another side for 190 degrees then baked again for the required amount after pasting the top with butter.

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