Hasselback Homemade Garlic Bread Recipe (2024)

FAQs

Why is my garlic bread not crispy? ›

Additionally, make sure your garlic bread is toasted fairly quickly and at a high enough temperature. If it is toasted at a much lower temperature or sits for a longer time afterwards, it is more likely to melt and puddle and soak the butter into the bread before it finishes toasting.

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.

Easy homemade garlic bread in 3 steps

Line a large baking sheet with parchment paper or tinfoil, slice your bread in half lengthwise, and place the bread cut side up on the baking sheet. Make the garlic butter. In a small bowl mix the herbs and salt together with the softened butter.

The best side dishes to serve with garlic bread are stuffed shells, eggplant parmesan, stuffed pepper soup, mushroom risotto, cheese dip, chili con carne, shrimp skewers, guacamole, caprese salad, tzatziki sauce, pulled pork, tomato soup, baked ziti, buffalo chicken dip, lemon garlic shrimp, beef stroganoff.

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.

Applying the wrong amount of butter or oil

Too much butter and your garlic bread becomes a soggy, greasy mess, but too little, and you end up with brick-like pieces that are nearly unpalatable. It's safe to say that the amount of fat you use can make or break the dish.

Garlic bread will get hard in the fridge, which is why I will usually put it in the freezer so it maintains its integrity until we're ready to eat it again.

OVEN: Wrap leftover Garlic Bread in foil and place on a baking sheet – you can do this whether it's sliced or a whole loaf. If the bread is sliced, keep it in a single layer in the foil. Bake at 350 degrees F until warmed through, about 10 to 15 minutes.

Garlic bread (also called garlic toast) consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.

This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

What does wrapping garlic bread in foil do? ›

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. This will keep the bread soft while infusing garlicky-butter into each slice.

Aluminum Foil with Oil: Good for Baking, Especially at Hotter Temperatures. Aluminum foil with oil is another good substitute for parchment paper. As with a greased baking sheet, the fat may subtly impact the way your food cooks. Additionally, there is a chance that some of the food may stick to the pan.

Since there's butter on it, I usually wrap it in aluminium foil and refrigerate it. It doesn't keep long, though, like any bread so I usually use it the next day. Depends on how long you want to keep it. wrap it in a plastic bag for a day or two or put it in a freezer bag for up to a month.

In general, leftover cooked food is safe for 3-4 days, and garlic bread is no exception (if anything it'll be safe for longer), so you were fine. Again, "unsafe" isn't a guarantee, so longer than 3-4 days doesn't mean you will get sick.

Garlic bread's benefits depend on the type of bread used to make it. Wheat garlic bread is loaded with healthy fibre and nutrients that regulate blood sugar levels and boost metabolism. Most garlic bread recipes are high in fat, but a few minor adjustments can make this tasty appetizer very healthy.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer.

Don't wrap your loaf as it cools

It's tempting to tear into your loaf the moment it's out of the oven – but wait! Steam escapes gradually from your freshly baked loaf – you might even hear it 'singing' as it crackles and cools. If you trap that steam – for example by wrapping the loaf – you'll create a softer crust.

In the oven: Preheat oven to 200° or Warm setting. 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.

Rap on the crust, The crust should be firm (hard) and the loaf should sound hollow. If the bread is undercooked the inside near the center will still be raw dough and it will not make a hollow sound.