Garlic Bread

I know most people don't need a recipe for garlic bread, but you might be able to improve a good thing.

Good bread is subjective. In my area there is a bakery that isn't very good at making the bread they say they are making. Their "French baguette" only resembles it's namesake in shape. It does, however, make great garlic bread.

1 loaf good quality Italian, Greek or French Bread
3 cloves fresh garlic, crushed
1/2 stick of unsalted butter
1 teaspoon chef's salt. (see note)
1/2 teaspoon basil (fresh or dried)
1/2 teaspoon oregano (fresh or dried)

Cut the loaf of bread in half lengthwise and place on a baking sheet.

In a small saucepan melt butter over low heat. when melted butter coats the bottom of the pan add the crushed garlic. Keep pan on low heat for at least 10 minutes without letting the garlic burn or the butter bubble. This will let the garlic release the natural sugars and give you a sweet garlic flavor instead of a pungent taste. Crushing the garlic will aid in this process. After 10 minutes of cooking over low heat add remaining ingredients. Cook for another 2 to 5 minutes. You will notice some white bits in the bottom of the pan, those are the milk solids and the source of the best flavor.

With a tablespoon, spoon butter, garlic and other solid bits in the pan onto the bread. Use the back of the spoon to work the butter into the nooks and crannies of the bread. Let the butter soaked bread stand on the baking sheet for 5 minutes or more before placing in a 400º oven. Bake for 7 to 10 minutes or to desired crispiness. Don't forget about it! You'll get garlic bricks or set your oven on fire.

Note:
Chef salt is a blend of salt and seasonings. There are several available commercially. I like Miracle Blend™ from Alden Mill House www.aldenmillhouse.com (free plug). Or I make my own using kosher or grey salt, garlic powder, paprika, oregano, basil and thyme.