Garlic knots calories Bread Here’s how to make the BEST garlic bread! Two classic garlic bread methods: toasted and crisped under the broiler, the other soft from being wrapped in aluminum foil and heated in the oven.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. There are several methods and twists for making garlic bread, the easiest being just rubbing a cut clove of garlic over toasted slices of Italian or French bread, and spreading the toast with olive oil or butter. Here are a couple of methods that make wonderful garlic bread, depending on how you like it, either toasty or soft. Crispy, toasty garlic bread gets sliced in half down its length, spread with butter and garlic, and then baked open-faced in the oven. Broil it at the end for extra crispiness.

Wrap the bread up in foil, then bake. This will keep the bread soft while infusing garlicky-butter into each slice. Crispy or soft, garlic bread is really at its best eaten right out of the oven. The leftovers don’t keep particularly well. If you’d like to make garlic bread ahead, you could prep the garlic bread up to the baking stage, then wrap in foil and store in the freezer for up to three months. To reheat crispy garlic bread, unwrap the bread and place the halves buttered side up on a baking sheet. Cover loosely with foil and bake until the bread is warmed through and the butter starting to melt.

Remove the foil and continue baking and broiling as directed. To reheat soft garlic bread, loosen the foil a little bit so it’s not so tightly wrapped but still enclosed in foil, then place the bread in the oven and bake until warmed through. Cut the loaf in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack.

The bread can easily go from un-toasted to burnt. Remove from oven, let cool a minute. Remove from pan and use a bread knife to cut into 1-inch thick slices. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice, or between every other slice if you only want the garlic mixture on one side of the bread. To serve, remove from foil and present the loaf wrapped in a clean tea towel. 2,000 calories a day is used for general nutrition advice.