Dis Clog Your Artery Garlic Bread Recipes

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

OUTRAGEOUS GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

DI'S CLOG YOUR ARTERY GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F or 190 C or British Gas Mark 5.
• Dice all the garlic very finely.
• In a medium sauce pan, melt a quarter of butter so you are left with a 1/4 cup remaining of the original 1/2 cup of butter, then add the garlic to the melting butter and saute until garlic is golden.
• Add remaining butter to sauce pan until all is melted.
• Slice the french bread lengthwise creating two halves, then cut 3" thick slices across each half, but do not cut all the way through yet.
• Place the two halves of french bread next to each other on a cookie sheet covered with cooking foil.
• Next, slowly and evenly pour the garlic and butter over EACH HALF of the french bread.
• Let the garlic butter melt into the bread.
• Set sauce pan aside but DO NOT clean it yet.
• Place the two lenghtwise halves of the french bread back together to form one bread stick.
• Bake uncovered until the outside is slightly crispy and the inside is very warm.
• While bread is heating, pour the whipping cream into the buttery sauce pan, add the freshly grated parmesan cheese and the rest of the spices.
• Stir slowly for a while until sauce is thick and rich and most of the parmesan cheese has melted into the sauce.
• This may take 15 minutes or so.
• Note: You can add more cheese to help thicken the cream at any time.
• When bread is warm and sauce is ready, open the bread back up, place in a serving dish and pour the sauce all over it.
• This may need two people to get the sauce into the cracks of the slices: one to pour and the other uses two forks to open it up.
• But choose the second person carefully.
• You don't want someone who can't control their drools.
• The cream should be all over the bread and the serving dish.
• You will need a knife and spatula to serve your Artery Bread and be ready to wipe the brow of your guests, they will be in heaven.