I made Garlic Butter for my friend and I thought I should put it to use. She lives in Singapore, so she really wouldn’t be able to physically eat it, but I can, so I ate it on her behalf. What better way to use Garlic Butter than to use it to make Garlic Bread. I’ve been making a lot of homemade bread lately, but never once that it occurred to me to make Garlic Butter until my friend ask me about it. I guess because I always have readily available butter in my fridge, and it is so easy for me to grab a stick of garlic butter in the grocery. But seriously, it’s elementary easy to make homemade garlic butter, so why bother buying it when I can make it.
Perfect timing that I was craving for Garlic Bread. I have a favorite garlic bread when I was still in the Philippines. It was from a French bakery and it was absolutely amazing! I can still imagine the taste in my mind. The bread shell was crunchy, while the core o the bread is soft and slightly toasted, with generous amount of garlic butter. It was oh so good! That is what I was tried to recreate, plus more. I used a store bought Baguette for the bread, and added cheese in between slices after spreading the garlic butter. The cheese definitely took the garlic bread to a different level. A very simple and yet absolutely delicious homemade Garlic bread. Let’s get started!
- Homemade Garlic Butter
- 1 loaf of bread ( I like using french baguette)
- 1/2 cup shredded mozzarella cheese (optional)
- Preheat oven to 350F. Set a baking sheet aside.
- Using a bread knife, slice bread into roughly 1 inch thick slices, not cutting all the way through, just down to about 1/2 inch from the bottom.
- Spread an even coating of butter mixture on both sides of the bread slices. Be generous, and if there’s any butter left over, refrigerate in an airtight container. For an extra cheesy version, add some shredded mozzarella cheese in between each slice of bread.
- Wrap loaf of bread completely in aluminum foil. Place wrapped bread on baking sheet and bake for 15 minutes.
- Open the top of the foil and bake another 5-10 minutes to let the top of the bread toast a little. Remember, the longer you bake the crunchier the bread will be.
Serves 3-4 (6-inch Baguette bread for 1/2 of the recipe)
If you use a larger or more bread, double the garlic butter recipe so that you will have enough garlic butter for the bread.
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