Monday, February 25, 2013

Garlic Bread Butter Blend

My garlic bread butter blend is made using unsalted butter and some great seasonings, it's easy to make and full of flavor!

Garlic Bread Butter Blend

Okay, yes, I know. It's only garlic bread.

Melt some butter, brush it on some bread, sprinkle a little garlic powder on top, pop it in the oven and you're done. True.

But, this is a step up from that and it's the butter blend that I've been using for my basic garlic bread for years.

I've made it more times than I can count since I started this recipe site, but recently I actually remembered to get some final shots for once! You know how it is.

You've got everything going, the meal is just about ready, so you get the bread going and you pretty much have to stand over it or else, if you're like me, you burn it. You sit down, dig in and, if you're a food blogger, you realize you got all the shots of the bread in - except for the end product! I do that alot, especially when making a dish I'm taking somewhere else.

I finally remembered, so thought it about time to share.

It's the perfect bread for spaghetti or lasagna and many other "red sauce" pasta meals, and also for many soups. I even like to use it with my Hasselback Cheesy Garlic Bread. This is so easy to make that I haven't bought the pre-made garlic bread from the freezer section in the store for years. The amounts given are widely variable, so if you find you like a lot of garlic or less seasoned salt, or more butter... go for it! Make it your own.

I hope you'll give it a try it and let me know what you think. Here's how to make it.

There are many ways to prepare the bread part, but it all starts with the butter blend. 

For an entire pound loaf of French or Italian bread, take a stick of unsalted butter and mix it with the seasonings - garlic and onion powder, seasoned salt, Cajun seasoning, dried minced onions and parsley. If you use salted butter, you'll want to eliminate the seasoned salt.

This is the cooking method I use the most when I serve this bread with spaghetti, baked spaghetti, baked ziti or any other kind of red sauced casserole or spaghetti. Just split the French bread in half lengthwise and spread the butter blend on both cut sides. Put the halves back together and wrap tightly with the foil. Place into a preheated 350 degree F oven. 

Heat for about 15 minutes, remove, carefully open foil, open bread and set oven on broil. Return bread to the oven, leaving the oven door ajar, and allow the top of the bread to lightly brown, monitoring constantly, about 1 to 1-1/2 minutes, turning tray around at least once.

Cut into slices to serve.

This is the method I like to use for more wet dishes, like soups and stews. Lay a large piece of aluminum foil on a heavy baking pan. Slice the bread into 1-inch pieces.

Smear each piece with butter blend and place in a preheated 350 degrees for 5 minutes to warm the bread through.

Turn oven up to broil and leaving the oven door ajar, allow the top of the bread to lightly brown, monitoring constantly, about 1 to 1-1/2 minutes, turning tray around at least once.

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Posted by on February 25, 2013
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