Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.
I want this.
© smitten kitchen 2006-2012. |