This no-frills Garlic Bread recipe doesn’t skimp on the butter—perfect alongside spaghetti and meatballs.
There’s this pizza joint I go to now and then. It’s one of those no-frills places. You know the type—grease-stained kitchen, maybe two tables, and an arcade machine hailing from the 1980s. In an era of infinite choices, they keep things simple. Heck, their menu probably hasn’t been updated since they got Ms. Pac-Man. All you find here is pizza, pasta, meatball sandwiches, and, of course, garlic bread. But not the restaurant kind that’s rosemary-infused and served with olive oil. This is a giant hoagie, split in half, brushed with garlic butter, maybe a sprinkle of parsley, and baked until the edges are browned to a crisp.
That’s exactly the vibe my recipe is aiming for—I’m channeling my inner pizza joint. So pick up a French loaf, or any big, soft bread you can find at the grocery store. Could you use an artisan bread? Maybe bake your own ciabatta or focaccia? I guess you could. Though if you’re craving the type of garlic bread you’d find at a 1990s Pizza Hut, stick with the French loaf. Seriously, you’ll want to get checkered cloth and some Dr. Pepper, because the nostalgia is real here.
This recipe is not just for old millennials like myself, pining for simpler times. My kids inhale this garlic bread before they even touch their spaghetti and meatballs. Who can blame them? Between the garlic, the butter, and a sprinkle of Parmesan, I’ve been known to down half a loaf. Go ahead, laugh. But let’s see if you can stop after only one slice!
Is French loaf actually French?
A few years ago, I worked for a Frenchman whose family owned a bakery in Brittany, France, for over a hundred years. He had plenty of opinions about American baked goods, our breads in particular. In one of my earliest conversations with him, I asked him about French loaf and if they indeed made a similar bread in France. He scoffed, “No.” And then said, “A French loaf isn’t French. You want a real French loaf? It’s called a baguette.” He then proceeded to explain how most bakers in America don’t know how to make baguettes—then my eyes glazed over as he bunny-trailed about yeast and sourdough culture.
The “French loaf” you see bagged up at most grocery stores is more American than French. It’s softer, fluffier, and usually made with enriched flours. There’s nothing artisanal about it. A true French baguette features a crisp crust and a slightly chewy interior. Baking baguettes even comes with a set of rules about flour and water content. Not so for the “French” loaf, which would be more at home at Subway than a Parisian boulangerie.
And that’s why a French loaf works here. I want something that sponges all that butter, stays soft in the middle, and gets crisp around the edges when it bakes. To me, that’s très bon, as the French say.
How do I store leftovers?
I really doubt you’ll have leftovers, but let’s pretend you do. Store the garlic bread in an airtight container or wrap it in foil. It should keep in the fridge for up to 3 days. Reheat in the oven at 375°F for 5-7 minutes.
Serving suggestions
Garlic bread is pretty much a required side for Spaghetti And Meatballs. How else are you going to scrape up all the leftover sauce? The bread also plays nicely with other saucy pasta recipes like Blackened Chicken Alfredo. And you don’t need to confine yourself to pastas. Garlic bread is excellent for dipping in Minestrone Soup or your favorite Chili Recipe.
Garlic Bread
Ingredients
- 1 French loaf about 12 ounces
- 1/2 cup unsalted butter softened
- 4 cloves garlic finely minced
- 1 tablespoon fresh parsley chopped (plus more, for garnish)
- 1 pinch kosher salt
- Grated Parmesan cheese for garnish
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Slice the French loaf in half lengthwise and place the two pieces, cut-side up, on the prepared baking sheet.
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and salt until smooth. Spread the garlic butter evenly over the cut sides of the bread.
- Bake for 10-15 minutes, until the edges turn golden brown. Serve warm, garnished with Parmesan and extra parsley.
Leave a Comment