Beauty Parlor Garlic Bread Food

GARLIC BREAD

Steps:

• Preheat oven to 350°F with rack in middle.
• Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife.
• Stir together butter, oil, and garlic paste in a bowl until combined well; stir in parsley.
• Halve loaf horizontally and divide butter mixture between halves, spreading it evenly.
• Divide cheese between halves and spread it in an even layer.
• Put halves, cheese side up, on a large baking sheet. Cover the bread with a large piece of foil, tenting it slightly on the top and tucking it under the bread.
• Bake 15 minutes.
• Remove foil and turn oven to broil. Broil bread until golden, 1-3 minutes.

NO-FUSS FANCY GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

OUTRAGEOUS GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

NEVER FAIL GARLIC BREAD

Steps:

• Mix margarine and garlic till combined.
• Sprinkle as much italian herb as you want for the zest taste.
• Combine sugar into the mixture.
• Spread mixture on bread and put under hot grill for 5-10 minutes.
• Serve!

BEAUTY PARLOR GARLIC BREAD

Steps:

• Buy a loaf of fresh french bread. You know- the kind that is piping hot everyday at your grocery baker at 4 O'clock every afternoon. Let cool and slice on the diagonal about 1 1/2 inches thick. Try to make clean, straight slices. You want at least one side to have as flat of a side as possible. You should have eight slices.
• Spread each slice on each side generously with butter. About 1/2 tablespoon butter per side.
• Sprinkle each side with garlic powder to your taste. Stack buttered slices together in stacks of two or four, depending on the size of your family unit. Wrap in heavy foil and freeze.
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• When time to prepare- preheat a cookie sheet and oven to 425.
• Take bread out of the freezer at the last moment and separate slices. You may at this time sprinkle on top some dried parsley, or oregano, or cheese or whatever strikes your fancy on this particular day if you wish.
• Open oven door carefully and place the flattest side of each piece on preheated cookie sheet. Be careful not to set yourself on fire. Aqua Net hair spray is terribly flammable.
• Bake for 5-7 minutes and enjoy. The flat side will be toasted and the top side will be moist and buttery.
• NOTE: I suppose day old French bread would slice easier and cleaner and taste just as well. I just have never tried it and always do it this way.