Garlic Bread

by Sabrina Snyder

Published on

14 Comments

5 from 7 votes
8 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Classic Garlic Bread made with garlic, butter, salt and bread in just 10 minutes. Never buy pre-made or frozen garlic bread again!

Garlic Bread Sliced on plate

Garlic Bread is the perfect pairing for all your favorite Italian Food like Chicken Parmesan, Ultimate Meat Lasagna or Beef Stroganoff.

Garlic Bread may seem like a no brainer right? Garlic, butter and salt? Yes, of course, but getting the right methods down are key to the perfect crispy and chewy garlic bread. Using fresh French Bread, real butter, and lots of chopped garlic will result in that toasty, comforting garlic bread you love, perfect on its own or used to sop up any sauce from your dinner.

A classic French loaf is perfect for this recipe, but the homemade garlic butter would also be wonderful toasted onto a sourdough, a rustic wheat loaf, or even pretzel bread.

Tips for Making the Perfect Garlic Bread:

  • Use freshly chopped garlic, never bottled.
  • Use high quality butter. This isn’t the ingredient to skimp on.
  • If you’ve got average butter, pump it up a bit with some olive oil for flavor.
  • If you like a hint of spice use some crushed red pepper.
  • If you want a more frozen garlic bread flavor use Lawry’s Garlic Salt in place of regular salt.
  • If you’d like Cheesy Garlic Bread use mozzarella and Parmesan on the bread just before baking.

Frequently Asked Questions

Should I use fresh or old bread for Garlic Bread?

Fresh bread is best in Garlic Bread recipes because you’ll preserve the chewy texture of the bread. Using older bread will result in overly messy and crunchy garlic bread.

What else can garlic butter be used for?

You can use the garlic butter in place of regular butter when cooking steak or fish if you want that extra garlic kick. You could also sometimes serve plain pasta tossed in garlic butter, use it on baked or mashed potatoes, or on these Garlic Butter Roasted Carrots.

More Easy Recipe for Bread Sides:

How to Store Garlic Bread:

  • Serve: Serve garlic bread warm from the oven, it is safe to keep at room temperature.
  • Store: Store Garlic Bread in a plastic storage bag with the air squeezed out and keep at room temperature for up to 3 days.
  • Freeze: Tightly wrapped in plastic wrap and foil, Garlic Bread will keep in the freezer up to 2 months. Thaw at room temperature and reheat in the oven at 350 for 8-10 minutes.
Garlic Bread Sliced on plate

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Dinner, then Dessert

Garlic Bread

Classic Garlic Bread made with garlic, butter, salt and bread in just 10 minutes. Never buy pre-made or frozen garlic bread again!
Yield 8 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Bread
Cuisine American
Author Sabrina Snyder
Garlic Bread Sliced on plate
PrintRate

Ingredients
 

  • 1/2 cup unsalted butter , softened
  • 3 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons parsley , minced
  • 1 loaf French bread , not baguette

Instructions

  • Preheat the oven to 350 degrees.
  • Mash together the butter, garlic, salt and parsley.
  • Cut the French Bread in half lengthwise.
  • Brush the mixture onto the french bread and bake for 10 minutes or until browned.
  • To crisp and brown topping, change heat level to broil and add the garlic bread back in for up to 1 minute until the bread starts to turn a golden brown.
  • Slice into pieces and serve.

Nutrition

Calories: 247kcal | Carbohydrates: 28g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 429mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 1.8mg

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Garlic Bread Collage

Photos used in a previous version of this post.

Garlic Bread
Easy Garlic Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was the best garlic bread I’ve ever made. It was quick and easy. I ended up adding mozzarella and parmesan. I baked it 5 minutes at 350 and switched to broiling for the last 5. I did not move the oven rack so it wouldn’t burn. It was perfect! Thank you for a great bread.

    Reply

  2. Wow! This is the closest I’ve ever seen to my own garlic bread recipe. Best of all yours sounds good and like it will taste like garlic!

    Reply

  3. I love garlic and garlic bread is my favorite way to eat it. I love that your recipe is so simple and doesn’t have a dozen ingredients or more. Using sourdough bread in place of French bread makes a really yummy exchange.

    Reply

  6. Wow!! this is the first time I’ve looked at your blog–there are some great recipes here…I’m going to look each day for my next breakfast idea. Thanks for letting me know about your blog!

    Reply

  9. I mean is there anything an Italian guy needs with his meal more than garlic bread? Simple and delicious as always!

    Reply