Monday, August 16, 2010

Garlic bread

Sometime last week, Eric caught a cooking show tip that he thought I'd just love. And since it was such a good one, he decided to tape the whole show. We enjoyed watching Tyler's Ultimate; we actually wanted to make the recipes! Including a lovely garlic bread, which I went and made Saturday. First, I needed baguettes. My ABin5 dough was on its last pound, so perfect for something small and flat. So Saturday morning, I made 2 baguettes. They are supposed to be 2" around, but mine went a bit flat and are more like an inch by 3-4" wide. Then, that evening, garlic bread with one baguette:

Tyler's Ultimate Garlic Bread (slightly revised)
  • 1/2 stick butter (1/4 cup), at room temperature (or, if you forget, microwave for about 10 seconds. Not 15.)
  • 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chopped fresh basil leaves
  • (Kosher salt and freshly ground black pepper; I forgot these but didn't miss them)
  • Parmesan cheese, optional
  • 1 loaf crusty baguette
Preheat oven to 350 degrees F. Stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Tear or slice open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves. Sprinkle with cheese if desired. Place on Silpat and bake for 15-20 minutes. Picture is from before baking; the one in back has the cheese.

I loved the plain garlic bread. Nutmeg loved it with cheese. Eric doesn't like my really sour sourdough bread, which he thought overwhelmed the garlic and cheese.

It might be too much butter. A good deal of oil was left on the Silpat afterward. But it was nicely soaked into the bread. Probably depends on how much surface area and bread depth you have. I'll be making this again tonight with the remaining baguette.

Oh, and the tip? If you will be using a mixing bowl, take a tea towel, and wrap it up like a bandanna. Form a circle on your counter with the towel and place the bowl in it. It shouldn't slip around. I will use this the next time I'm mixing cookies or whipping egg whites, or such.

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