Cheesy From-scratch Garlic Bread
True story: before making this garlic bread, we had only ever eaten store-bought, frozen garlic bread. Judge away. It’s speedy, straightforward and usually tastes pretty good. However, whipping up a from-scratch version was something we had wanted to do at some point, and when we made the cheesy baked tortellini, we thought it was the reliable opportunity to give it a try. There’s nothing quite like sopping up extra sauce with a big piece of crusty bread, am we right?
So, the verdict on from-scratch garlic bread… it takes maybe five minutes longer to prepare than the frozen stuff and it is infinitely better. Words don’t do it justice, really. The outside of the bread is crusty, the interior soft and chewy, and the topping is a reliable combination of buttery, garlic-y, and cheesy.
Confession: we totally stole some pieces of bread, slathered it in the topping and ate it before the loaves even went into the oven. It was heaven.
If you’ve never made garlic bread from scratch, do yourself a favor and pick up a big loaf of French bread the next time you’re at the grocery store and whip this up to go along with dinner. You’ll be fighting over the pieces that are left!
One year ago: Double Vanilla Ice Cream Cake
Two years ago: Gobs [a.k.a. Whoopie Pies]
Four years ago: Malted Vanilla Milkshake
Cheesy From-scratch Garlic Bread
Yield: 8 servings A standby garlic bread you'll ever eat... it blows those frozen packages out of the water!- 1 large loaf French bread, (18-24") halved lengthwise
- 1 cup (227 g) unsalted butter, at room temperature
- ¾ cup (75 g) shredded Parmesan cheese
- ½ cup (56 g) shredded mozzarella cheese
- 1½ teaspoons (1.5 teaspoons) garlic powder
- 1 teaspoon dried parsley
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- ⅛ teaspoon (0.13 teaspoon) salt
- Preheat oven to 350 degrees F.
- Using an electric mixer, beat the butter, Parmesan, mozzarella, garlic powder, parsley, pepper and salt on medium speed until smooth and fluffy.
- Spread the butter-garlic mixture evenly over each half of the French bread.
- Wrap the bread tightly in foil and bake for 10 minutes. Open the foil and lay the bread cut-side-up on the foil and bake for an additional 5 to 10 minutes, until the bread is golden brown. Slice and serve immediately. Leftover bread should be stored in a zip-top bag in the refrigerator for up to 2 days.
Notes
Nutritional values are based on one serving
- Yield: 8 servings
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
Ingredients
- 1 large loaf French bread, (18-24") halved lengthwise
- 1 cup ( 227 g ) unsalted butter, at room temperature
- ¾ cup ( 75 g ) shredded Parmesan cheese
- ½ cup ( 56 g ) shredded mozzarella cheese
- 1½ teaspoons ( 1.5 teaspoons ) garlic powder
- 1 teaspoon dried parsley
- ¼ teaspoon ( 0.25 teaspoon ) ground black pepper
- ⅛ teaspoon ( 0.13 teaspoon ) salt
Method
- Preheat oven to 350 degrees F.
- Using an electric mixer, beat the butter, Parmesan, mozzarella, garlic powder, parsley, pepper and salt on medium speed until smooth and fluffy.
- Spread the butter-garlic mixture evenly over each half of the French bread.
- Wrap the bread tightly in foil and bake for 10 minutes. Open the foil and lay the bread cut-side-up on the foil and bake for an additional 5 to 10 minutes, until the bread is golden brown. Slice and serve immediately. Leftover bread should be stored in a zip-top bag in the refrigerator for up to 2 days.
