EPIC Stuffed Garlic Bread - The BEST Garlic Bread Recipe! (2024)

FAQs

How do you keep garlic bread from getting soggy? ›

All you really should need for your garlic bread is to warm the bread and toast the top a little. This can be done quickly, and the bread toasted and eaten while still warm and fresh, so it doesn't have time to get soggy.

Garlic bread (also called garlic toast) consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.

Garlic: fresh garlic cloves (rather than garlic powder) are KEY for that true garlic flavor. The minced garlic gets roasted to perfection in the oven.

Garlic bread is practically synonymous with red sauce cuisine like spaghetti and meatballs, but what other Italian dishes complement this favored side? Turns out, creamy chicken pasta dishes also make for a superb pairing with garlic bread.

Try adding shortening to the recipe. Shortening keeps the bread more moist and airy. If you're health conscious, then using vegetable shortening instead of animal shortening would be a good choice.

By baking the bread in foil for the first 10 minutes, you allow the ciabatta to soften, which will give you a pillowy, chewy inside. Wrapping the bread also keeps the garlic from burning. Unwrapping the bread and baking it more adds color and will crisp up the crust for the perfect crunchy outside.

What is the best bread for garlic bread? French breads and Italian breads top the list for the best bread for garlic bread, but the best choice between these comes down to personal preference. For example, ciabatta is a flat Italian bread with a larger crumb (bigger holes) but still with a crunchy crust.

The proper term is “heel,” according to the Cambridge Dictionary. Some may call it just “the end piece” or “the butt” when going with true informality. Some Redditors even refer to them as the “crusts,” a double whammy for both the outside of each slice and the end of the loaf itself.

Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

Why is garlic bread cut diagonally? ›

“We like to cut diagonally because it creates that corner piece that is a different texture compared to the rest,” Zaro said. “That's usually everyone's favorite.” The bite is usually juicier than the rest, offering a burst of flavors that's the likely result of the concentration of all ingredients.

Garlic stored in water at room temperature lost about half its allicin in 6 days and garlic in vegetable oil lost half its allicin in less than an hour. The garlic lost its antibacterial action as allicin broke down.

While we might know bruschetta as the toasted bread topped with garlicky chopped tomatoes that was often offered as an appetizer on many restaurant menus in the 1990s (via Cook In/Dine Out), in Italy, "bruschetta" typically refers to a thick slice of bread that's simply toasted, rubbed with cut garlic, doused in good ...

True to form, moderation is key. Enjoying the occasional slice of traditional indulgent garlic bread is perfectly fine — good even, for the soul. Just balance it out with more nutritious choices for the rest of your meals that day, like a fiber-full salad. Consider it a special treat, not an everyday side.

OVEN: Wrap leftover Garlic Bread in foil and place on a baking sheet – you can do this whether it's sliced or a whole loaf. If the bread is sliced, keep it in a single layer in the foil. Bake at 350 degrees F until warmed through, about 10 to 15 minutes.

Most loaves are soggy at the bottom because they've not had the heat but you can simulate that at home by using a hot stone.

Let your dough rise enough before baking it

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.