How to: Make Fresh Italian Garlic Bread

8 Jun

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Garlic bread tastes delicious, is easy to make and believe it or not, is in some ways very good for you. Garlic lowers the risk of CHD (coronary heart disease), improves digestion and has been shown to increase testosterone in the human body. Olive oil is a free oleic fatty acid, it binds to protein albumin in your body and improves your metabolism by serving as a fuel source for muscular contraction and being consumed by mitochondria thereby allowing them to create ATP. There are dozens of studies on these two foods, but before we delve too far into the lab, let’s enter the kitchen.

Necessary items:

Oven or toaster

Tin foil

Garlic press (suggested, but optional)



Bread; a fresh baguette works very nicely, but feel free to experiment.


Dried Parsley

Parmigiano cheese (optional) (same thing as “Parmesan,” except that, “Parmesan,” is French)

Olive oil and/or butter


Salt (optional)

  1. Cut the bread horizontally and then into vertically.  Each two half section should be about 3-6 inches.
  2. If you are using olive oil then pour it evenly across the inner half of each section so that the bread is not drenched but you cover the entire surface, you could use a brush for this if you prefer.  If you are using butter, melt it in a pot or container and do the same thing.  Feel free to use both, it turns out very nicely when you do this.
  3. If you are using a press then press your garlic onto the bread, if you are using a knife, dice the garlic into very small pieces, the most effective way is cutting along the length so you get little circles and then cutting those in four pieces or so.  If you like garlic a lot then use about 1.5 cloves per square.  If you like garlic, use 3/4 of a clove per square.  If you are okay with garlic then use .5 cloves.  If you don’t like garlic, why are you reading this?
  4. Sprinkle on the parmigiano if you are using it, about 1 tablespoon for the whole loaf of bread.
  5. Sprinkle basil across.  Fresh if possible.  Use about a teaspoon and a half.
  6. Use about half a teaspoon of dried parsley.
  7. If you want salt on it then lightly sprinkle the baguette with salt now.
  8. Close the bread like a big, sectioned sandwich and wrap it in foil.
  9. Put the foil in the toaster or oven at 350 degrees Fahrenheit.
  10. You will probably smell when it is done, but just in case you don’t, the idea is that the outside will be crispy and the inside will be soft, so check periodically and press the foil.  When you feel a “crunch,” on the outside it is done, the inside should be soft enough to be pushed in without much resistance.

That is really all there is.  Enjoy your garlic bread with friends.  It may look slightly green due to the oxidation of the garlic, but don’t worry, it is safe and will not affect the taste or quality.

To make Caesar salad croutons, cut into crouton shapes, cook unwrapped and allow to harden or use my method, leave on a windowsill and sun-dry.


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