You, your oven, and your kitchen all bring something to the process, so sort that out before you forge ahead to make the loaves to be used on the Altar for Easter morning when the Bishop is there and the sanctuary is full. Practice! Don’t expect your first batch to be ready for prime time. Some Advice for Bakers beyond the Monastery: May be reheated in micro- wave – ever so briefly to avoid drying – before use. Cool loaves on wire rack and wrap well be- fore refrigerating.Use vegetable spray or parchement paper) cookie sheet and bake at 375° F for 8 to 12 minutes, depending on your oven’s temperature. Place on a heavy, light-colored, oiled (or.Stamp firmly with floured mold or incise with cross, using sharp, thin knife dipped in cool water.Cut into rounds of appropriate size (no larger than 6 1/2” diameter).Roll out on lightly floured board about 3/8” thick.Turn out onto lightly floured board and knead briefly, using additional flour as necessary.Pour liquid into dry ingredients and mix till thoroughly blended dough should be stiff and moist, but not sticky.There’s something about those little toasty chunks of garlic that just makes this taste so much better.1/2 cup oil (vegetable, canola, or other light oil) 😂Īnd while I’m a huge fan of a garlic press, for this bread, I like to use a knife to finely mince the garlic. Yeah, it will all work, but the flavor just won’t be the same. Don’t opt for the jarred, frozen, or stuff in a tube. When it comes to the garlic in this recipe, make sure to use fresh garlic. And even if you don’t get this at Walmart, the link above will at least show you what the bread I use looks like. But if you want to use what I use in this recipe, run to Walmart and buy that 14-ounce loaf of French bread in the clear cellophane bag. Is that a totally accurate label? Probably not. So, why all of this babble about Walmart? Well, because Walmart sells this bread in the bakery section and labels it French bread. But, it’s been a pretty reliable standard up until this point. White Lily flour, though found everywhere down in this part of the country, is pretty hard to get up north. So, chances are, if they sell it in Walmart, 90 percent of my readers have access to it. And the reality is that 90% of Americans are within 15 miles of a Walmart. I want the ingredients in our recipes to be affordable, straightforward, and easy to find. I want all the recipes found on Southern Bite to be approachable, easy, and accessible. Does that limit us some? Sure it does, but there’s an important reason it exists. In the test kitchen, we use what I call the “Walmart rule.” Simply put, it means that if you can’t find an ingredient at Walmart, we usually won’t use it in a recipe.

It’s long, wide, and fluffy with a thin and crusty exterior. I’ve seen it labeled Italian bread, but it’s not super Italian. It’s often called French bread, but it’s not baguette. The problem is… it’s kinda hard to describe. Now, I’m sure there are plenty of different breads that will work, but for the proportions to be accurate, you need to find bread that’s close to what I describe here. Honestly, the only challenge in making this recipe is finding the right bread. I made this the other night and as I was wiping the buttery goodness from my face and remarking about how delicious it was (my family hates it when I say the food I make is delicious – they call me braggadocios), I realized I haven’t shared this super easy recipe with y’all. Scratch that… I want THE BEST garlic bread.

But if I’m going to eat some garlic bread, I want GOOD garlic bread. Yeah, it’s a little decadent… perhaps even over-the-top. I mean, it starts with a stick and a half of butter, for goodness’ sake! How can that be wrong? I hate it when folks call their recipes “the best,” too. Perfect proportions of real butter and fresh garlic combine to make this recipe the Best Garlic Bread ever! It’s soft and gooey in the middle and crispy and crunchy all around the edges.

Bread recipe alltr