EPIC Stuffed Garlic Bread - The BEST Garlic Bread Recipe! (2024)

FAQs

Why is my garlic bread not crispy? ›

You want to make sure the butter has melted and seeped into the bread a little bit. If you don't like your bread too crunchy, remove it from the oven a little but earlier. If you're a crunchy garlic bread fan like me, you want to leave it in the oven until the edges of the bread turn golden brown.

Wrapping the loaf in foil (or parchment paper) ensures this result. For a crispier garlic bread that's more toasted on top, don't wrap and bake for a shorter period (10 to 15 minutes). For another slightly more crisp take on garlic bread, see our basil and cheese garlic bread.

By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.

The best way to brown and crisp your bread's bottom crust – as well as enhance its rise – is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.

Broil it at the end for extra crispiness. Soft garlic bread gets sliced like an accordion (slice as if cutting slices, but don't go all the way through), then slather the butter mixer between the slices. Wrap the bread up in foil, then bake.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Storage. Garlic Bread is best stored at room temperature – no need to refrigerate. In fact, refrigeration is not recommended, as the bread can dry out quickly and become crusty and even stale. If you need to store the bread for an extended period of time, then freeze instead of refrigerate to preserve its integrity.

What is the best bread for garlic bread? French breads and Italian breads top the list for the best bread for garlic bread, but the best choice between these comes down to personal preference. For example, ciabatta is a flat Italian bread with a larger crumb (bigger holes) but still with a crunchy crust.

Do Italians do garlic bread? ›

Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

tightly in tin foil in a cool, dry place. Make sure and avoid storing leftover bread in plastic. wrap as it prevents the bread from breathing, traps in. moisture, and encourages mold spores to propagate.

Use reusable wrap like Bee's Wrap

This is one of my favorite ways to wrap up longer loaves (like demi-baguettes), and the wrap works extremely well at keeping loaves soft but not too soft. Simply place your bread in the wrap and cover it tightly.

Yep, the green flecks are finely-chopped parsley. Recipe after recipe calls for the addition of the herb to the top of the bread ―- and if Mary Berry says it's parsley, then parsley it surely is.

As with fried shallots, the garlic needs to be pulled off the heat and drained just as it reaches a pale golden brown; carryover cooking will take it the rest of the way, producing crunchy, golden-brown bits.

Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

Adjust the water amount slightly

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening. You can help to prevent this from happening by reducing the water content of the loaf.