Crispy garlic bread
A whole loaf of crusty bread spread with garlic butter and parsley and baked until the edges crunch and the middle stays soft.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 8
- About $0.51 a serving
- 240 calories
- Vegetarian
Dolly says: It’s ready in 25 minutes, start to finish.
Ingredients
For 8 servings.
- 1 French bread, 1 loaf
- ½ cup butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ¼ cup grated parmesan (optional)
From your pantry
- ¼ tsp salt
Each serving has about 240 calories, 6 g protein, 27 g carbs and 13 g fat, and costs about $0.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No French bread? Sourdough bread works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mash the soft butter, garlic, parsley and salt together in a bowl with a fork until evenly mixed.
Dolly’s tip: Butter left out for an hour mashes easily. In a hurry, cut it into small pieces and let it sit 15 minutes.Cut the loaf in half and lay both halves cut side up on a .
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Spread the garlic butter all the way to the edges, then sprinkle with parmesan if you like.
Dolly’s tip: To make ahead, wrap the buttered halves in foil and chill up to a day, then bake 2 to 3 minutes longer.10 to 12 minutes, until the edges are deep and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 11 min
Let it cool 2 minutes, then cut into thick slices and serve warm.
Timer: 2 min
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
