Garlic Bread

From: Katanashrp

On Apr 24, 2009

Wonderful! It tasted very similar to the way my favorite pizzeria makes it. Thank you.

From: Goodeatin

On Apr 10, 2009

Very tasty. I do add in the extra garlic (I use bottled minced) and I also add 1/4 tsp garlic salt, which enhances the garlic flavor. Don't use a generic parmasean cheese. I made that mistake, and it just didn't taste as good as usual. I make italian bread dough in my bread machine, bake in the oven, put butter in and stick back in the oven totally covered with foil since it is already crusty from being baked.

From: JLBurnell

On Jan 18, 2007

This was good. I just made it tonight, however, I didn't go through the complicated process of slicing it & having to be careful not to break the bottom. I just sliced it in half, slathered on the butter mixture,wrapped it foil & threw it in the oven. All in all, I really liked it.

From: Donalda

On Jun 29, 2009

This bread was not at all difficult to make and was a huge success. My family loved it with their lasagna. I used fresh basil and oregano because it is growing in the garden. I wish I had grated fresh parmesan too, but didn't have it in the house. It came out perfect and crusty on the outside, moist on the inside. I was unsure about how just mashing a garlic clove worked so I actually minced three and added about a tsp. of powdered garlic and I still did not get any complaints about being it being too garlicky. I also sat the mixture on the counter for about 45 minutes to let the flavours "marry". My only wish is that we had made more. Thanks for posting Jane. I will definitely make again and again.