Garlic Bread · Classic Loaf
Classic Homemade Garlic Bread
A whole loaf split and spread with garlic and parsley butter, then baked until the edges crunch and the middle stays soft. Made for pasta night.
- Prep
- 10 min
- Cook
- 13 min
- Total
- 25 min
- Serves
- 8
- Level
- Easy
Ingredients
- 1 lb crusty bread, one Italian or French loaf
- 1 stick unsalted butter, softened (1/2 cup)
- 5 cloves garlic, finely grated or minced
- 2 tbsp parsley, finely chopped
- ¼ tsp kosher salt
- 2 tbsp Parmesan cheese, finely grated (optional)
- 1 pinch red pepper flakes (optional)
Steps
- Heat the oven to 400°F (200°C) with a rack in the middle.
- In a bowl, mash the softened butter, garlic, parsley, salt, Parmesan and pepper flakes with a fork until evenly mixed.
- Slice the loaf in half horizontally, like a sandwich.
- Spread the garlic butter over both cut sides, all the way to the edges.
- Set both halves cut side up on a sheet pan.
- Bake until the edges are golden and the butter is bubbling.
- For extra crunch, switch to broil and broil, watching closely, until the top is toasty. Pull it out the moment it looks golden.
- Let it cool for a couple of minutes, then cut into 2-inch slices and serve warm.
Tip: Really soft butter is the key. Leave it out for an hour, or warm it in 5-second bursts in the microwave without melting it.
Tip: Broilers are fast. Stay at the oven door for that last minute.
Storage: Wrap leftovers in foil and keep at room temperature 1 day. Reheat in a 350°F oven for 5 to 8 minutes.
Make ahead: Spread the bread, wrap it tightly and refrigerate up to 1 day or freeze up to 2 months. Bake frozen bread at 400°F for 15 to 18 minutes.
Estimated nutrition per serving: 260 calories · protein 6 g · carbohydrates 30 g · fiber 1 g · sugars 3 g · fat 13 g (saturated 7 g) · sodium 400 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 5 of 5 ingredients.