Garlic Bread for the KASSed

Ross Elliot's picture
Submitted by Ross Elliot on Fri, 2006-09-08 01:59

I eat garlic bread a couple of times a week. I make it myself, and I refuse to eat the crap that supermarkets and outlets like Pizza Hut sell.

It's quite simple but the simple things must be done well.

Follow these instructions *to the letter*.

The bread: I've tried all manner of breads but the best one I've found is standard bakery bread that looks like a puffed up ciabatta. When you cut it you end up with slightly flattened ovals about five inches wide and two inches high. I'm using one at the moment from Woolworths that goes by the name of Tiger bread. It's only $1.69 and lasts for some time.

Cut the bread into 3/4" thick slices. If possible leave the slices out for a few hours. This dries them out a bit and they soak up more flavor and crisp easier. One slice per person or if your name is Ross, two slices Smiling

One big, plump garlic clove per slice. The secret to garlic bread is *lots* of good *fresh* garlic. Never use the stuff in jars, it's lost something and won't impress.

Chop the garlic roughly and drop into a small mortar and pestle. Sprinkle over some salt to help break it down and grind to a paste.

Pour in two dessertspoons of EVO (extra virgin olive oil) for each slice. Add in a decent amount of freshly chopped parsley. I like to sprinkle in some white pepper powder as well.

Mix together and let sit for 30 minutes.

Spoon the garlic mixture over the slices of bread. The slices should be very well coated. Don't be stingy!! If your slices still look a little dry, drizzle some more EVO on them.

The bread will soak up the oil but the garlic and parsley will stay on top.

Heat your oven to 200c (420f). Yep, hot! Make sure a rack, *not* a sheet, is 1/3 down from the top. Put another rack or sheet underneath the first and put some foil on it to catch any drips of oil.

The reason you must use a rack for the bread is so hot air can completely surround it. If you put the slices on a sheet the bottom will remain soft. And no-one likes a spongy bottom Eye

Slide the slices onto the rack. It will only take five minutes. Watch it carefully.

When ready, your bread should have a golden brown ring around the top of the slice. I like to flick on the grill (broiler) for 20 seconds to crisp the top.

Serve immediately.

Oh, baby!

NB: this is quite healthy. Olive oil is monosaturated and full of anti-oxidants. The garlic will aid digestion and keep away vampires.

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Coming Thro' The Rye...

Ross Elliot's picture

Coming thro' the rye, poor body,
Coming thro' the rye,
She draiglet a' her petticoatie
Coming thro' the rye.

O, Jenny's a' wat, poor body;
Jenny's seldom dry;
She draiglet a' her petticoatie
Coming thro' the rye.

Gin a body meet a body
Coming thro' the rye,
Gin a body kiss a body -
Need a body cry?

Gin a body meet a body
Coming thro' the glen,
Gin a body kiss a body -
Need the warld ken?

- Robert Burns


Prima Donna's picture

Funny you should mention rye, dear Adam, for I was just thinking yesterday that it's almost bread-baking time. I just need to wait for this short bout of warm weather to be over, so I'm going to start my sour in the next couple of days.

I have a traditional Jewish recipe for rye that is...just...swoon-inducing.


-- Food Philosophy. Sensuality. Sass.

Duncan - Rye

AdamReed's picture

Duncan - as I wrote, get it from a Polish, Jewish or Lithuanian bakery. No one south of the Tatras, much less south of the Alps, knows anything about baking Rye. And what kind of rye grows in Italy anyway?

Hi Adam, I tried rye

Duncan Bayne's picture

Hi Adam,

I tried rye sourdough from Pandoro's - a local chain of Italian bakeries. I'm afraid the stuff had the texture of a slightly damp cannonball Sad

Sandi, baby, it's *always*

Ross Elliot's picture

Sandi, baby, it's *always* great for me Smiling

But, I'll never use pre-grated parmesan!

AWWWW Ross Ross Ross, I did

Sandi's picture

AWWWW Ross Ross Ross,

I did have a go and WOW - totally scrummy.

It was as good for me as hopefully it was as good for you.

The parmasan works (fresh of course). But hey, I am sure the dried stuff would make yer toes curl - just the same.

Thank you for sharing:)

Try rye

AdamReed's picture

Duncan - for wheat free, try a good, freshly baked 100% rye sourdough from a Jewish, Polish or Lithuanian bakery. Different, but (unless your usual wheat sourdough is from La Brea Bakery) just as yummy.

An interesting challenge

Duncan Bayne's picture

Some good friends are coming to stay for a few days prior to heading overseas, & expressed interest in this recipe (after I ranted about it, funnily enough).

The challenge: one of them is allergic to wheat.

So, I'm trying a variation on the recipe tonight, "Garlic Bread for the KASSed who are Allergic to Wheat" - essentially the same thing but made with wheat-free sourdough bread.

I'll keep you posted ...

Fan-bloody-tastic, Dunc! And

Ross Elliot's picture

Fan-bloody-tastic, Dunc!

And not a vampire in sight Smiling

So, it turns out I've wasted 27 years of my life ...

Duncan Bayne's picture

... eating crap garlic bread Smiling That recipe is delicious, Ross! Absolutely bloody delicious.

For years I made my GB with

Ross Elliot's picture

For years I made my GB with butter and garlic paste. And I used to lay it on really thick. It was pretty good.

But, I decided I was using too much butter in my life and looked for different ways to substitute it without losing flavor. It occurred to me that since the secret of garlic bread is lots of fresh garlic, the butter may not be that important. Plus, good EVO has a nicer flavor than butter.

Whenever I go to a pot-luck dinner or a get-together for a rugby match, etc., I'm always asked--well, it's demanded--to bring a mess of garlic bread ready for the oven. People are always impressed that GB can taste so good.

Anyway, when I changed from butter to EVO about two years ago, I was pleasantly surprised to learn that everyone felt I'd managed to improve an already great thing.

Nothing like having your culinary ego massaged Cool

That's a *very* good idea,

Ross Elliot's picture

That's a *very* good idea, Sandi.

Make some and get back to me Smiling


Sandi's picture

Lovely method, Ross.

I would be tempted to add a sprinkle of parmasan.


Sandi's picture


La Brea....mmmmmmmmmmmm

Prima Donna's picture

Adam, I LOVE the bread from La Brea. Oh my.

Ross, this is a new way for me to see garlic bread, as I typically make it with a paste of butter and mashed garlic. However, I'm intrigued by the idea of using an olio nuovo (the freshest possible olive oil -- right after pressing, before it has mellowed) for the flavor zing. Thanks for sharing this.


-- Food Philosophy. Sensuality. Sass.

Cilantro would be nice. I

Ross Elliot's picture

Cilantro would be nice. I sometimes substitute fresh tarragon for the parsley. The subtle anise flavor works very well.

If Adam's using chile on his GB, he's my kind of nutter.

My variant

AdamReed's picture

I do the same, but replace parsley with cilantro, and white with freshly ground Palos Verdes Red pepper. And I use La Brea Bakery Batard for bread.

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