This garlic bread requires only a handful of ingredients—bread, garlic, butter, and salt—and only 15 minutes of your time yet tastes infinitely better than the store-bought stuff.
- Quick Glance
- Quick Glance
- 15 M
- 45 M
- Serves 6 to 8
Preheat the oven to 350°F (177°C).
In a medium bowl, use a fork to mash the butter and as much garlic as you desire to create a paste. (It may appear to be up to equal parts garlic and butter. That’s okay!) Add the salt and herbs, if using, and mix again.
Use a bread knife to score the bread into deep, 1 1/4-inch (3-cm) thick slices, taking care to cut almost but not quite all the way through to the bottom crust of the loaf.
Generously spread the garlic butter on each side of each slice, making sure to get it as close to the bottom of the loaf as possible. Use any remaining garlic butter to slather the exterior of the loaf—this is a game changer! Wrap the whole thing in aluminum foil.
Bake until the garlic bread is fragrant and hot throughout, 20 to 35 minutes.
Recipe Testers' Reviews
What's not to love—garlic and butter makes everything taste good. Easy, can be made ahead, even frozen and then baked, and can be adjusted to reflect personal taste.
I didn’t use all the garlic butter. I placed the rest in plastic wrap and refrigerated it to use later.
I used 3 large cloves of minced garlic, 1 tsp basil and 1 tsp parsley, and 1/4 tsp salt. I baked it 20 minutes and the bread was hot and soft.
This garlic bread is delicious. It bakes up crisp on the outside and so tender it’s almost creamy on the inside with loads of great garlic flavor.
I added 1 tsp of kosher salt and some freshly minced flat-leaf parsley to the butter mixture prior to spreading in between the slices. Delicious!
After 20 minutes of baking, I pulled out the loaf and unwrapped it. It looked like it needed to bake longer so I returned to the oven still in the foil but not wrapped up. Baked for 4 more minutes and checked again. I tried a piece and the garlic was still a bit raw tasting so I put it back in the oven for 7 more minutes and then it seemed done.
The garlic still seemed a touch underdone but that could have been the flavor difference between pre-peeled cloves and the fresh garlic cloves I’m used to. I could have increased the amount of parsley to 3 tablespoons to see more on the finished bread. The bread was very tender and almost creamy in texture. I didn’t miss the outside being buttered but who knows, it could have possibly been even better!