In this house, we love garlic bread. I don’t think I’ve ever met anyone that didn’t love garlic bread. In fact, if I did I would never talk to them again.
The one thing I don’t like about garlic bread (or most things in the freezer at the store) is the long list of ingredients that I need a dictionary to find out what they are.
We used to make home made garlic bread, but it’s not what you would think of when you heard the name.
We would just mince some garlic with the garlic press, spread that over rolls (sometimes it would literally just be a piece of sandwich bread), drizzle some olive oil over it, sprinkle it with Italian seasoning, and pop it in the oven. It was good, but it was a poor man’s garlic bread.
About a year ago, I decided to make a more traditional garlic bread. I looked online and this is the first recipe I tried. The whole family loved it, so I haven’t strayed since.
The first time I made it I used a single loaf like the recipe calls for, but I’m all about making bulk with things like this so I don’t have to do it as much.
I would recommend trying the recipe as is, but I have altered it. I make 4 loaves at a time, but I do not quadruple all the ingredients.
When making in bulk, I use 4 baguettes, 4 sticks of unsalted butter, 1 bulb of fresh garlic, 1 container of grated parmesan (5 oz?) and double the remaining ingredients. In addition to that, I fill it up with mozzarella.
I lay the baguettes in an assembly line on foil, put a 1/4 of the mixture in each, top with mozzarella, wrap, and throw them in the deep freezer. Easy peasy and they are ready to pull out any time you need them as an accompaniment to your meal.
I just recently used them as a side to a soup I make, which I will share on a later post.
So go ahead and try it. You’ll like it. Hey Mikey!