Use granulated garlic instead of garlic powder huge improvement!

This:

http://www.shutterbean.com/2010/killer-garlic-bread/

Anonymous wrote:Surprisingly, I think the garlic powder gives a better flavor. I used to use fresh garlic unless I was short on time, but now I prefer the powder.

Me too!

Whatever method you use, to make it a hit with the kids, you can sprinkle on grated or shredded parmesan. Garlic cheese bread.

We use garlic salt. Yummo.

Cream butter & a little mayo (sounds gross but it works)
Add crushed garlic, spread on sourdough bread
Sprinkle with fresh grated Parmesan cheese
Put on cookie sheet broil until brown

We dot with butter, sprinkle garlic powder AND parmesan. Yum.

We also like the garlic powder. I brush the melted butter on bread slices and sprinkle on the garlic powder. Toast until brown.

I use garlic powder and salt (but not garlic salt). Otherwise I feel like it's too bland.

Surprisingly, I think the garlic powder gives a better flavor. I used to use fresh garlic unless I was short on time, but now I prefer the powder.

Another variation is to mix softened butter with cream cheese (not a lot, maybe 1/4 ratio of cc to butter.) and then add tons of minced garlic to the mix. Slice up a loaf of crusty bread, slather the mix between the slices and roll the whole thing up in foil to heat.

^^^ Bake or broil. Baking (350 or 375) is safer from burning, but takes longer and may dry it out. Broiling melts and toasts nicely, but you've got to watch it so you don't burn it and waste it.

PP has covered the top-shelf, "Option A" method. I do that just with butter, adding olive oil sounds like a good idea. I've also sometimes sprinkled marjoram or basil instead of oregano (always just one herb, and not too much).

The quick-and-dirty "Option B" method is, slice your bread, butter one side, arrange butter-side-up on the cookie sheet, then lightly sprinkle with garlic powder (and, if you like, a dried herb). Bake as above. Make sure you use garlic powder, not garlic salt. And beware of garlic powder from China (which sadly is most of it), which probably has arsenic in it.

In light of the latter concern, Option A is a lot more appealing, but Option B is very convenient. And a lot of us are still using garlic powder anyway.

I melt butter and olive oil in a pan, add a hefty amount of crushed garlic and a little salt and heat till the butter melts.

Meanwhile, I slice a loaf of sourdough about 1/2 thick and line a cookie sheet with foil.

Then I dip one side of each bread slice in the garlic butter and line them butter-side up on the cookie sheet. Sometimes I sprinkle a little oregano on them for color.

Broil till the edges brown -- NOT longer. And you're done!

My dad used to make garlic bread. I vaguely remember butter, multiple spices and tinfoil and the oven.

Can someone fill in the details for me?