Homemade Garlic Bread
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By Jordan Lee ·
Homemade garlic bread is the side I make when pasta needs company. Soften the butter fully so the garlic spreads in an even layer. Cold butter tears the bread. I grate garlic instead of chopping when I want it milder and more even. Too much raw garlic can taste sharp after baking; one clove per thick slice is plenty for my crowd. Watch the last few minutes. My oven browns the tips fast. You want golden edges and a soft middle, not a dry cracker. A quick broil at the end is fine if you stay by the door. Walk away and you will smell the smoke first.
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