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Garlic Bread Recipe

Garlic Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (141)

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Average Rating:

Total Reviews: 141

Showing 41-50 of 141

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  • on October 11, 2010

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    This is an excellent recipe. You could even change up the herbs if you wanted to basil and parsley. Using 1/4 cup oil does make for a lighter bread.

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  • on October 04, 2010

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    This Garlic Bread was AMAZING! I made a few changes, I used a garlic flavored olive oil to sautee the garlic and herbs in. For the herbs I used parsley and basil, which was wonderful! I took the butter and spreaded it on both halves of the bread, and put the garlic/oil/herb mixture onto both halves, and baked them uncoverd, on a sheet pan, and not ontop of each other for 10 minutes at 350. Then I moved the rack up and turned the broiler on HIGH and watched the bread because it browns and crisps up fast. It was only under there for a minute at the most! My whole family loved it, we wont be buying frozen garlic bread anymore!

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  • on October 03, 2010

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    Delicious! Family pleaser!
    I like to make sure the oil mixture half is on top when you cook it. At the end I open it up and broil for a minute or two. I like my garlic bread a little golden on top.

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  • on September 30, 2010

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    I cut down to a 1/4 cup on the oil and kept the butter the same , but you actually might need a tad more oil than I used. You need to have enough to moisten both sides of the bread - so you might need all the oil indicated. Totally delicious!

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  • on August 29, 2010

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    I thought the recipe would be delicious, and I did cut the olive oil in half based on other reviews. The butter flavor was excellent. I actually cooked the garlic in the oil on low for about one minute, but the garlic had a raw taste which we didn't like. Everyone stilll enjoyed the bread after scaping off the garlic with a butter knife. The recipe was still excelent, but the next time I will use roasted garlic to assure that the garlic is cooked and not as strong tasting.

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  • on August 20, 2010

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    This was a fantastic twist on garlic bread that screamed classic yet special.

    The herbs added an elegant note to the bread, while the garlic, oil, and butter brings the classic flavor we all expect. I love the idea of cooking the garlic/herb mixture with the oil first, it infuses the oil so that the oil has flavor and it is not just oil AND garlic, it is garlic oil.

    I DID take the advice of other reviewers and mix the butter and the oil together, so it was not half and half. I did that just because everyone said to and it worked great.

    TRY THIS BREAD NOW!!! It is worth getting a pan dirty to cook the herbs and it is worth getting the food processor dirty making the mixture.

    : PS, I suggest opening up the bread loaf, butter side up, and throw the broiler on for about a minute or two, give it that nice brown crust and bubbly goodness!

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  • on August 16, 2010

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    I used 1/2 loaf of bread, 1Tbsp of each of the herbs, 2 cloves of garlic, a few Tbsp of oil and 2 Tbsp of butter. The bread I used was pretty thick so it wasn't very warm after 10 min. I probably baked it for 20 min total and then another 5 under the broiler and it was perfect. My husband and I loved it and can't wait to make it again. It would be a great appetizer too!

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  • on May 24, 2010

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    Made it a few days ago and everyone thought it was fantastic. Did use 1/2 the amount of olive oil As per the advice of those who made the suggestions. Made some again yesterday and brought it to my daughters house. Thanks Ina for a wonderful recipe.!!!!! And it's so easy to make.....

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  • on May 22, 2010

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    My Family Looovveess this garlic bread!! It taste just like the best Restaurants Garlic bread..Everyone I make it for loves it! Thanks Ina

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  • on May 17, 2010

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    I love Ina Garten, and this recipe did not disappoint. I made it with rosemary and thyme and it was amazing. Thank you Ina!!!!

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