This is a great bread to serve alongside spaghetti, lasagna, and other pasta dishes. I like to make my own french bread when I can. I use my dinner roll recipe and bake the two loaves a little longer than rolls. You can see a picture of the pan I use below. But, some days the energy and time run short, and Doug is kind enough to pick up some loaves at the store bakery. Whether you make the loaves, or pick some up, here’s an easy way to make them into delicious garlic bread.
Slice the loaf or loaves in half horizontally, and lay them cut side up on a cookie sheet. Butter them generously. Depending on the size of the loaf, I sometimes use a stick of butter per loaf. Then sprinkle generously with garlic powder, not garlic salt. This is to taste. I think I’m generous, but Doug always says I should put more lol. We buy our spices at a restaurant supply store to save money. If you have certain spices that you use frequently, this might be an option for you. Just remember that spices do have a shelf life.
Another super fast way to get the butter on the bread is to melt a stick of butter in a small saucepan. Then you can pour it right on the cut side of the loaves and spread it out with a natural bristle brush. I have a couple brushes that I keep in a plastic tray in the drawer. I use them for greasing pans, etc.
Preheat your oven to 425 degrees. The garlic bread needs to bake for about 10-15 minutes, so I try to plan to pull the bread out shortly before I serve dinner. While the bread is baking, again, approx. 10-15 minutes, please keep a close eye on it. You want some browning, but you don’t want it burnt.
When the bread is done, pull it out and carefully put the bread on a cutting board. I like to serve the bread warm, so I use an oven mitt to hold it while I cut it. Use a large chef knife to cut it. A serrated knife will just make a mess.
Serve it up and watch it disappear! If you do have some leftovers, it can be reheated.