I'm 76 and in the past decade I have changed everything from my old dish towels to all my pots & pans AND recipes to those of the Test Kitchen. And I am SO glad the 2 of you have remained here and the same as I have always known you! God bless this Test Kitchen!
No, real people have to do the clean-up, and real recipes sometimes fail for some reason. Theirs never do and things cook instantly. I've yet to see any dishwashing and hardly ever any measuring spoons. This is not "real".
I tried this recipe over the summer and it was a hit with my dinner guests. I didn't want to dirty a second pan, so I squished it with the cutting board after flipping it, and it came out just fine 👌🏻
This garlic bread is delicious. It's my go-to with pasta, or a side of meatballs, and even with a salad. Sometimes I make a double batch of the garlic paste and leave it in the fridge so it's available any time I want garlic bread. When I want garlic bread I just scoop some of the paste out, put it in a small bowl, and leave it on the counter until it's room temp, then I make garlic bread per the rest of the directions. I've used all kinds of bread with this paste and every single time it's delicious. Just follow the cooking directions as far as oven temp and flipping the bread.
Years ago when I had visitors from Italy, they put some sliced bread on a grill and got it nice and toasted. Then they rubbed a garlic clove on the toast. The toast acted as a rasp on the clove, and the oil softened the toast. At some point you will get no more garlic because the toast surface is softened by the garlic oil. It's self-adjusting. Finally, a little salt and olive oil to finish. Voila, garlic toast made easily. Occam's Razor.
Right. It's a million times easier than this. I also add Italian herbs and it's perfect. Sometimes i use ghee since it's already spreadable when i don't want the flavor of OO
I broil it and it's perfect crust on the outside and soft on the inside and I use both fresh and powder and sometimes just powder...and tonight I added mozzarella and bacon, omg... with homemade spaghetti sauce with some sausages in it.. 😆😆
We have loved all of the ATK family's recipes and insights! Now that our children have moved out, it would be great if you could "downsize" the recipes for two, and/or give storage/freezing instructions for leftovers. thank you for the inspirations and taking the scary out of the kitchen!
This is a fabulous recipe. I've tweaked it by using italian rolls (same as the loaf but smaller, Vons has them). They freeze beautifully so you can always have garlic bread in a few minutes. I just freeze unwrapped and then indivually wrap in Freeze-tite.
VERY CLOSE, ATK!!! 1 head garlic - pressed into a paste 1.5 sticks of GOOD butter (Kerrygold) Mix and heat in microwave until warm Finely chop 1/4 C flat leaf parsley add into warm garlic butter mixture, let sit Cut loaf of french bread from top down, on a large bias, but stop JUST short of through. You should have a loaf that looks like a an angled zipper, each slice about 1/2 to 3/4" wide. Spoon a TBLS or 2 of the mixture in between each slice, do not worry about getting it on both sides of each slice. paint the exterior of the whole loaf with any leftover garlic mixture and bake it at 350 for about 5 to 7 mins, until just slightly golden brown exterior. cut through the bottom of each slice and serve immediately. Doing it vertically, results in an absolutely insane soft interior, with a crunchy satisfying exterior. Give it a shot!!
@@juansierralonche9864 it would stick at the end, but if you're willing to sacrifice the top crust for cheese, I don't think anyone would blame you. Right?
You'd want to add the parm after going through all this. Place an oven safe container with water in it on a lower rack. It will keep the bread from drying out. Just add the parm at the end and broil for a few more minutes. I'm going to do that with shredded mozz, the next time I make garlic bread. I think it will be good.
This has been a chase for my entire cooking life. How to make the perfect garlic bread as well as the perfect garlic bread sandwich. I got it! Thanks ATK
stick butter-1 garlic-4-6 cloves fresh Parmesan cheese-1 tub paprika parsley flakes Italian seasoning sour dough bread-1 loaf cut 1/2 chop garlic finely-add to softened butter and mix well spread on bread then sprinkle Parmesan generously, then Italian seasoning, parsley flakes and top with paprika cook at 350 for 10-15 minutes... also seal completely with alum foil...
I do mine like this, but I put do the cooked garlic, then put fresh raw garlic (no powder). Then parmigiano-reggiano cheese on it so when I flip it.... and it browns. It is so good, and crunchy. I also use olive oil, at first and then put the cold butter. Great with a nice salad, glass of wine or cold beer.
Or pecorino cheese topping. With a big mixxed veggie salad with just balsamic vinegar and virgin olive oil. This would be a meal for meatless Friday. Also dandelion salad w/ hard boiled eggs. Thanks for the share.
Garlic bread has always alluded my efforts-I now buy from a restaurant when I remember to plan for it. I am going to try the test kitchen version, looked and sounded perfect!1 glad the Test Kitchen continues.
I wrote it down so you don't have to: Garlic Butter Spread Recipe Equipment: • 2 baking sheets similar in size • Microplane (if you cheese grater had that really fine grate side, you can use that) Takeaways: • By combining melted butter and softened butter, you end up with a "perfect" paste for spreading. • The supermarket loaf makes for better garlic bread rather than artisan loaves. • Use of the normal 350°F temperature requires a longer bake and tends to dry the bread out. The use of a higher temperate, 450°F (232°C), will help retain the moisture. • Flipping the bread on it buttered side at the 5 minute mark and placing some weight via a baking sheet, will provide more good surface contact for a better baked crust. Ingredients: • 1 supermarket Italian loaf of bread, halved horizontally • 1/4 cup unsalted butter, melted • 1/4 cup softened butter (room temp) • 1 TBSP grated garlic using a microplane (4-5 cloves) • 1 tsp garlic powder (granulated garlic is okay too) • 1 tsp water • 1/2 tsp salt • 1/8 tsp cayenne pepper Directions: 1. Preheat oven to 450°F (232°C) 2. Hydrate your garlic powder by combining the garlic powder and water. Mix well and let it sit for 5 minutes 3. Place grated garlic in a microwavable bowl with the *melted* butter. Place in the microwave for 1 minute. Should be bubbling gently around the edges when its done. 4. Combine all remaining ingredients and mix into a paste. 5. Spoon the garlic butter paste down the center of the loaves. Go back with a spatula and spread it evenly on inner surface of bread. 6. Place bread on a baking sheet and place in center rack of a preheated oven and cook for 3-4 minutes. 7. Remove and flip bread over, placing buttered side down. Take a second baking sheet and press down lightly. Place it back into the oven with 2nd baking sheet on top for 5-10 minutes (times vary per oven). Note: in the video, they removed theirs at 8 minutes.
I have made this once so I don’t know how it is normally but, I recommend adding mozzarella cheese in with the “garlic baby food” especially if you (like me) added to much butter and it didn’t turn into more of a baby food consistency, because I found that it helped make it more like a spread than just a butter liquid. I haven’t tried it without the extra cheese but with the cheese it was really good. I also added a bit of Mexican cheese blend on top.
I made this bread with one of Guy Fier's visit to Italy's recipes, and the gang went head over heels with this bread. This is the only way I do my garlic bread now.
a healthier alternative is to use virgin olive oil rather than butter. I save money using day old baguettes, I prefer to slice and slather the bread on all sides to get an all around flavor soaked in garlic. A good way of making your own garlic bread croutons or hors d'oeuvre/tapas toast is to simply slow bake smaller pieces of your favorite bread on a low heat setting until they're crunchy.
No no take great Italian bread sop up good olive oil on the cut side. Bake till the surface is crisp. Then garlic, salt pepper oregano and Parm cheese. Broil till golden. Now that’s delish
Why do I do this to myself at 2am when I can’t even eat gluten anymore? 😳 Lol! Oh my mouth is watering....this looks like delicious garlicky perfection! 👌🏻😋
I appreciate that they did not use the word Italian in describing this recipe (other than in the use of an "Italian" style loaf of bread). While beloved and common in the USA and maybe (should be) elsewhere, you won't find American Garlic Bread in Italy. The closest you'll find there is Bruschetta (from the Italian word bruciare, to burn.) Where thick slices of bread are grilled over a wood fire until the top is toasted and crusty, rubbed with a garlic clove and then brushed with olive oil and sprinkles of salt and pepper. Toppings can be added like chopped tomato, but it is also served plain. Both Garlic Bread and Bruschetta are delicious and diferent.
Lol I just added some olive oil in the pan chopped some tomato, 4 cloves diced garlic and melted some havarti cheese on some toasted bread and it was easy quick and delicious! ( toasted the bread in a toaster and melted the cheese in the microwave 10/10 yum yum)
need to save this for bread subs on keto and when I am off. this is amazing. i don't mind rubbing garlic but I love it so much that the intenser the better.
Hello ladies I am so happy I found this channel and you ladies are the best ever. I watch you on my PBS station and I watch you on TH-cam I can’t cook worth a damn but I sure enjoy watching you ladies do your thing. Thanks so much from a big fan. Michael
I'm 76 and in the past decade I have changed everything from my old dish towels to all my pots & pans AND recipes to those of the Test Kitchen. And I am SO glad the 2 of you have remained here and the same as I have always known you! God bless this Test Kitchen!
Microwave and garlic powder and store-bought french bread!? I love this channel, it is for real people.
this video should call "how to make complicated crappy garlic bread"
No, real people have to do the clean-up, and real recipes sometimes fail for some reason. Theirs never do and things cook instantly. I've yet to see any dishwashing and hardly ever any measuring spoons. This is not "real".
@@z3180160 nothing on atk is crappy. did you actually follow the directions?
@@tbillyjoeroth that's why it's called a TEST KITCHEN!!
this is the worst
Nooooo, they killed Alison.
Her sacrifice, will not be forgotten...
IT WAS KENNY
"You Bastards!" 😮
This level of sarcasm is beyond comprehension. Allicin. C’mon.
@@tiffanykushner821 Your right "Al...icin", enough joking around. This is serious, garlic bread, business!
mmmm...garlic butter. One of life’s little gems.
Honestly I would put garlic in almost everything
C-light, you might try Real Salt organic garlic salt. It is so good and my new favorite salt.
And I am the other
I make garlic butter and put that on my steaks and it's so good.
MORE KEITH PLEASE. He has no childish fluffy, but quick logical delivery.
And he’s easy on the eyes (and ears…nice voice).
@@HeronCoyote1234 wht about throat? ENT helping special guy ?
You guys really do have one of the greatest channels on TH-cam. I have learned so much from you guys and I thank you.
I tried this recipe over the summer and it was a hit with my dinner guests. I didn't want to dirty a second pan, so I squished it with the cutting board after flipping it, and it came out just fine 👌🏻
This garlic bread is delicious. It's my go-to with pasta, or a side of meatballs, and even with a salad. Sometimes I make a double batch of the garlic paste and leave it in the fridge so it's available any time I want garlic bread. When I want garlic bread I just scoop some of the paste out, put it in a small bowl, and leave it on the counter until it's room temp, then I make garlic bread per the rest of the directions. I've used all kinds of bread with this paste and every single time it's delicious. Just follow the cooking directions as far as oven temp and flipping the bread.
Years ago when I had visitors from Italy, they put some sliced bread on a grill and got it nice and toasted. Then they rubbed a garlic clove on the toast. The toast acted as a rasp on the clove, and the oil softened the toast. At some point you will get no more garlic because the toast surface is softened by the garlic oil. It's self-adjusting. Finally, a little salt and olive oil to finish. Voila, garlic toast made easily. Occam's Razor.
Yu
The Spaniards add a tonato, done the same way, and it’s delicious.
I've done it this way for as long as I can remember.
Right. It's a million times easier than this. I also add Italian herbs and it's perfect. Sometimes i use ghee since it's already spreadable when i don't want the flavor of OO
I should try that!
Thanks, Micky Lee!
the secret to my amazing garlic bread is onion powder mixed in, it just does something magical
Yeah...ABSOLUTELY NOTHING !!!
I broil it and it's perfect crust on the outside and soft on the inside and I use both fresh and powder and sometimes just powder...and tonight I added mozzarella and bacon, omg... with homemade spaghetti sauce with some sausages in it.. 😆😆
Kelly Gervais So, when are you making this again:)
I like pizza on my garlic bread
"OMG", this tutorial is what I've been looking for. Thank you,thank you. I finally found my go to garlic bread recipe. Love y'all.😋
Have you done this yet? If so, what was it like?
I finally tried it and it was amazingly good
We have loved all of the ATK family's recipes and insights! Now that our children have moved out, it would be great if you could "downsize" the recipes for two, and/or give storage/freezing instructions for leftovers. thank you for the inspirations and taking the scary out of the kitchen!
This is a fabulous recipe. I've tweaked it by using italian rolls (same as the loaf but smaller, Vons has them). They freeze beautifully so you can always have garlic bread in a few minutes. I just freeze unwrapped and then indivually wrap in Freeze-tite.
I make this all the time. It's great!
Brad Leone has ruined garlic allicin for me, I believe.
Allicin is what's really really good for you in garlic, I believe
Vinny..!
Who’s better than us, Vincenzo?
Fuck you gann brad is the best cook
th-cam.com/video/bWPxzsdbsaQ/w-d-xo.html
Butter is like hot sauce. It will make anything better!
You got THAT right!! Lol
Yeah, but far too few hot sauces are made properly.: There are only three ingredients in hot sauce: aged chilis, vinegar, and salt.
VERY CLOSE, ATK!!!
1 head garlic - pressed into a paste
1.5 sticks of GOOD butter (Kerrygold)
Mix and heat in microwave until warm
Finely chop 1/4 C flat leaf parsley
add into warm garlic butter mixture, let sit
Cut loaf of french bread from top down, on a large bias, but stop JUST short of through. You should have a loaf that looks like a an angled zipper, each slice about 1/2 to 3/4" wide.
Spoon a TBLS or 2 of the mixture in between each slice, do not worry about getting it on both sides of each slice.
paint the exterior of the whole loaf with any leftover garlic mixture and bake it at 350 for about 5 to 7 mins, until just slightly golden brown exterior.
cut through the bottom of each slice and serve immediately.
Doing it vertically, results in an absolutely insane soft interior, with a crunchy satisfying exterior. Give it a shot!!
i always add grated parmesan on top of my garlic bread before putting it in the oven. I also do it under the broiler
I wonder if you could just add parmesan to this recipe or if that might make it stick to the pan.
@@juansierralonche9864 it would stick at the end, but if you're willing to sacrifice the top crust for cheese, I don't think anyone would blame you. Right?
You'd want to add the parm after going through all this. Place an oven safe container with water in it on a lower rack. It will keep the bread from drying out. Just add the parm at the end and broil for a few more minutes. I'm going to do that with shredded mozz, the next time I make garlic bread. I think it will be good.
thanks but with my methodology the bread never dried, good luck with yours
forgot to add mine is always face up no turning over
"Really good" is too modest. Made this recipe 5x since discovering...truly is the BEST garlic bread I've ever made
Made this last night. Not gonna lie and say it was fantastic . Just decent garlic bread. Needs more flavor.
Thanks for showing this episode. I love garlic bread. I grow my own garlic so that I can get the flavors I want.
This has been a chase for my entire cooking life. How to make the perfect garlic bread as well as the perfect garlic bread sandwich. I got it! Thanks ATK
Keith is always awesome to watch. Just made this and wow it is a game changer!
This garlic toast, a chunk of parmesan, some good cappicolla. That's all I need!
Yes! Cappicolla
Now that’s what I’m talking about, this looks awesome and so simple! I love that golden crust yum!
This was THE BEST garlic bread I’ve ever had in my life!!! Sooooo good 😋
Keith is great. Why don't we see more of him? What great presentation and communication!
Substitute paprika for the cayenne pepper and grate pecorino cheese over the butter for a nice crust. This is how my family makes it.
The best Romano!
Cool.
like this suggestion - I'm not a fan of cayenne
Good Tip😉
Thanks 😊
Deena Nelson You can also use red pepper flakes. Or oil infused with red pepper flakes.
This was really revolutionary! So many excellent lil mini tips that equate to literally the best garlic bread possible. Thanks guys!
Agreed I made it & it's delicious 😋
stick butter-1
garlic-4-6 cloves
fresh Parmesan cheese-1 tub
paprika
parsley flakes
Italian seasoning
sour dough bread-1 loaf cut 1/2
chop garlic finely-add to softened butter and mix well
spread on bread then sprinkle Parmesan generously, then
Italian seasoning, parsley flakes and top with paprika
cook at 350 for 10-15 minutes...
also seal completely with alum foil...
He said that temp and length of time dries it out
Awesome. I love chef Keith he’s an amazing chef, making this.
I do mine like this, but I put do the cooked garlic, then put fresh raw garlic (no powder). Then parmigiano-reggiano cheese on it so when I flip it.... and it browns. It is so good, and crunchy. I also use olive oil, at first and then put the cold butter. Great with a nice salad, glass of wine or cold beer.
Um...no one came here to see how YOU do it. Get your own channel and show others instead of piggybacking off of theirs. So...thanks for sharing??? 🤫🤫🤫
Or pecorino cheese topping. With a big mixxed veggie salad with just balsamic vinegar and virgin olive oil. This would be a meal for meatless Friday. Also dandelion salad w/ hard boiled eggs. Thanks for the share.
Sometimes straight on raw garlic is too strong. I like THEIR method.
@@juanitamartin3082 sorry but some ppl enjoy the variations that commentors suggest.
"This creates allicin"
**Brad Leone has entered the chat**
I love garlic bread!! Yum!!
Garlic bread has always alluded my efforts-I now buy from a restaurant when I remember to plan for it. I am going to try the test kitchen version, looked and sounded perfect!1 glad the Test Kitchen continues.
HI
Eluded.
I just learned something new. Awesome! Can’t wait to try this. 😋
Looks good I'll give it a try.. Thank You
Great recipe. Everyone loves this version!
he's very well presented...and a calming vocal delivery...!
I wrote it down so you don't have to:
Garlic Butter Spread Recipe
Equipment:
• 2 baking sheets similar in size
• Microplane (if you cheese grater had that really fine grate side, you can use that)
Takeaways:
• By combining melted butter and softened butter, you end up with a "perfect" paste for spreading.
• The supermarket loaf makes for better garlic bread rather than artisan loaves.
• Use of the normal 350°F temperature requires a longer bake and tends to dry the bread out. The use of a higher temperate, 450°F (232°C), will help retain the moisture.
• Flipping the bread on it buttered side at the 5 minute mark and placing some weight via a baking sheet, will provide more good surface contact for a better baked crust.
Ingredients:
• 1 supermarket Italian loaf of bread, halved horizontally
• 1/4 cup unsalted butter, melted
• 1/4 cup softened butter (room temp)
• 1 TBSP grated garlic using a microplane (4-5 cloves)
• 1 tsp garlic powder (granulated garlic is okay too)
• 1 tsp water
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
Directions:
1. Preheat oven to 450°F (232°C)
2. Hydrate your garlic powder by combining the garlic powder and water. Mix well and let it sit for 5 minutes
3. Place grated garlic in a microwavable bowl with the *melted* butter. Place in the microwave for 1 minute. Should be bubbling gently around the edges when its done.
4. Combine all remaining ingredients and mix into a paste.
5. Spoon the garlic butter paste down the center of the loaves. Go back with a spatula and spread it evenly on inner surface of bread.
6. Place bread on a baking sheet and place in center rack of a preheated oven and cook for 3-4 minutes.
7. Remove and flip bread over, placing buttered side down. Take a second baking sheet and press down lightly. Place it back into the oven with 2nd baking sheet on top for 5-10 minutes (times vary per oven). Note: in the video, they removed theirs at 8 minutes.
My two favorite ladies in TH-cam!!
This looks wonderful. Need garlic bread tomorrow morning for breakfast but that is a long process for a side item.
Looks absolutely delicious. Ty
I have made this once so I don’t know how it is normally but, I recommend adding mozzarella cheese in with the “garlic baby food” especially if you (like me) added to much butter and it didn’t turn into more of a baby food consistency, because I found that it helped make it more like a spread than just a butter liquid. I haven’t tried it without the extra cheese but with the cheese it was really good. I also added a bit of Mexican cheese blend on top.
Oh thank you for sharing this delicious Garlic Butter Bread😋 yummm
Love Garlic bread!
Ooo - I like Keith! He's straight-up business and not a babbling joker! Nice production. MORE PLS!!!
My favorite cooking show!
Just as you said…Perfect!
That and some good sauce and I'm in heaven!! Thanks y'all!!
Can wait use this method!
I'm drooling.
I always put it in the broiler but I add Parmesan cheese and paprika sometimes dried parsley on the top ..will try this ..thank you
Why... so... many... dot... dot... dots...
Great video!! This show is much better with just you ladies.
I made this bread with one of Guy Fier's visit to Italy's recipes, and the gang went head over heels with this bread. This is the only way I do my garlic bread now.
always the best! thanks folks.
Going to try the garlic bread! I could never be a Vampire or Werwolf! I love garlic on everything!!!! Thanks
Made this yesterday. Only difference was I minced the garlic in a mortar and pestle. It turned out really good regardless.
That’s not mincing. That’s a paste just the same as what he did.
I love Bridget's wig; it looks so natural.
A good bread, Italian style is grilled bread rubbed with garlic clove and olive oil. Nothing beats it.
Sold.
This channel is awesome
a healthier alternative is to use virgin olive oil rather than butter. I save money using day old baguettes, I prefer to slice and slather the bread on all sides to get an all around flavor soaked in garlic. A good way of making your own garlic bread croutons or hors d'oeuvre/tapas toast is to simply slow bake smaller pieces of your favorite bread on a low heat setting until they're crunchy.
You convinced me. I am completely hooked
Bridget, you are looking amazing these days!
ConstantCompanion
Fine wine.
looks stunning
5:09 Dude. That's some amazing looking garlic bread.
My mouth is watering!
Made this tonight with Spaghetti feast. My 5 year old loved it. Amazingly good! Thank you for this recipe.
Well thats great...Ill remember that a five year old liking something is the Bar to reach in food world. Duh !!! Cringe
I want enough garlic on my garlic bread that makes everyone leave me alone hahaha
Better late than never. !!!! I love you guys. !!!! All of you. ,!!!! I don't know why I didn't find you earlier and subscribed. !!!! 😎✌✝💕💕💕
No no take great Italian bread sop up good olive oil on the cut side. Bake till the surface is crisp. Then garlic, salt pepper oregano and Parm cheese. Broil till golden. Now that’s delish
What a great idea!!!
Omg, That looks really good, I am so hungry, Who is Allison? Let's eat the garlic bread!!! Yes!!! It Looks delish!!!
Why do I do this to myself at 2am when I can’t even eat gluten anymore? 😳 Lol! Oh my mouth is watering....this looks like delicious garlicky perfection! 👌🏻😋
Love you and all the recipes! Keep it coming
This looks so good
So cool! Upping my game for sure!
Thanks so much
Can't wait 2 try this! Thank u.
Yum garlic bread 😋😋 😋
Keith looks like he's Number 1.
Love Garlic bread! Briget, you're hair looks beautiful down!!
love the recap at the end
Almost 1:00 AM, but I want some of that Garlic Bread and Spaghetti right now!!!
looks and sounds delish!
Tried this last night OMG it's truly the best!!!
I appreciate that they did not use the word Italian in describing this recipe (other than in the use of an "Italian" style loaf of bread). While beloved and common in the USA and maybe (should be) elsewhere, you won't find American Garlic Bread in Italy. The closest you'll find there is Bruschetta (from the Italian word bruciare, to burn.) Where thick slices of bread are grilled over a wood fire until the top is toasted and crusty, rubbed with a garlic clove and then brushed with olive oil and sprinkles of salt and pepper. Toppings can be added like chopped tomato, but it is also served plain. Both Garlic Bread and Bruschetta are delicious and diferent.
Thanks. I can’t wait to try this.
Lol I just added some olive oil in the pan chopped some tomato, 4 cloves diced garlic and melted some havarti cheese on some toasted bread and it was easy quick and delicious! ( toasted the bread in a toaster and melted the cheese in the microwave 10/10 yum yum)
I made this today and it was the best garlic bread I have ever had!
That looks AWESOME!
It Works. It really Works!
Trying this tonite
I need more Keith content tbh
I make the butter this way (shy of the cayenne) but I put it on the grill to toast it and people love it.
Excellent video - thanks for all the fantastic info. No idea how ANYONE could place a thumbs down on a cooking video!?!?!?
need to save this for bread subs on keto and when I am off. this is amazing. i don't mind rubbing garlic but I love it so much that the intenser the better.
Intenser is not a word. You more more intense.
Hello ladies I am so happy I found this channel and you ladies are the best ever. I watch you on my PBS station and I watch you on TH-cam I can’t cook worth a damn but I sure enjoy watching you ladies do your thing. Thanks so much from a big fan. Michael
Excellent 👍🏻👍🏻