Garlic Bread

Introduction

This garlic bread comes together in under 30 minutes and requires just three ingredients: bread, butter, and garlic. The diagonal slits let the garlic butter soak deep into the loaf while the foil wrapping keeps it steamy and soft during baking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4

Ingredients

• Soft baguette or French bread loaf
• 1 stick (¼ lb or a bit over 100 g) butter
• 3 cloves garlic, peeled

Instructions

1. Place oven rack to middle setting, and preheat to 350°F (175°C).
2. Using a bread knife, cut baguette in half lengthwise, then cut diagonal slits towards the bottom but not all the way through.
3. With a garlic crusher or chef’s knife, mince the peeled garlic cloves.
4. In a medium bowl, soften butter in a microwave. The time will depend on the microwave.
5. With a fork, mash minced garlic into softened butter, and mix until even.
6. With a butter knife, spread butter mix onto both halves of bread and in the diagonal slits.
7. Wrap each half with foil, and place in oven on middle rack. Bake for 15-20 minutes.
8. Remove bread from oven, remove foil, and serve warm.

Variations

Extra garlic: Increase garlic to 4 or 5 cloves for a sharper, more assertive flavor. Mince finely so the pieces distribute evenly through the butter.

Herb butter: Stir 1 tablespoon of fresh parsley, oregano, or basil into the garlic butter before spreading. Fresh herbs add brightness without changing the texture.

Cheese topping: Sprinkle grated Parmesan or mozzarella over the buttered bread before wrapping in foil. The cheese will melt into the bread as it bakes.

Spiced butter: Add a pinch of red pepper flakes or paprika to the garlic butter for a subtle heat or smoky note.

Open-faced style: Skip wrapping in foil and bake uncovered for 10–12 minutes if you prefer a crispier crust and less steam inside the loaf.

Tips for Success

Mash the garlic thoroughly into the softened butter. Lumps of garlic won’t distribute evenly; mashing ensures every bite has garlic flavor.

Don’t cut all the way through the bread. The slits should stop just short of the bottom crust so the two halves stay connected and trap steam during baking.

Soften the butter just enough. If it’s too warm, it will separate from the garlic; if it’s still cold, it won’t spread smoothly. 15–20 seconds in most microwaves is a safe start.

Wrap tightly in foil. Gaps let steam escape, which can dry out the crust. Fold the foil seams on top so it opens easily.

Check for doneness by touch. The bread should feel warm and the crust slightly firm but still soft inside. If you’re unsure, unwrap one corner and peek at the crust—it should be pale gold, not brown.

Storage and Reheating

FAQ

Can I make the garlic butter ahead of time?

Yes. Mix the garlic and butter up to 1 day in advance and store it in the refrigerator in a covered container. Let it soften for 5 minutes at room temperature before spreading.

What type of bread works best?

A soft, fresh baguette or French bread loaf with a relatively thin crust works ideal. Denser, crusty loaves or sourdough will be harder to cut and distribute the butter into.

Why wrap the bread in foil instead of baking it uncovered?

Foil traps steam, which keeps the inside soft and tender while the crust stays pliable. Uncovered baking produces a crispier, drier loaf—fine if you prefer that texture, but the foil method is more forgiving.

Can I use jarred minced garlic instead of fresh cloves?

Fresh garlic delivers better flavor and texture, but jarred minced garlic works in a pinch. Use about 1 tablespoon (roughly equivalent to 3 cloves), and drain any excess liquid before mixing with the butter.