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Garlic Bread Recipe

Garlic Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (140)

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Average Rating:

Total Reviews: 140

Showing 51-60 of 140

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  • on March 15, 2010

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    i LOVE THIS RECIPE. FABULOUS. HOWEVER, MY HUSBAND CAN'T STAND GARLIC, SO I MAKE PESTO, ELIMINATING THE GARLIC AND GUESS WHAT...IT'S AS GOOD WITHOUT THE GARLIC. THERE IS ENOUGH FLAVOR IN THE PESTO SAUCE. . SO GARLIC HATERS, YOU CAN STILL ENJOY INA'S NON GARLIC BREAD!!!

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  • on March 04, 2010

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    The first time I made it, I made it by the book, and it turned out good, but the flavor wasn't that great. I found that one side stayed buttery, and it didn't mix with eachother. So what I did, was cut down on the oil a bit and still cooked the herbs, but then mixed with a whole stick of softened butter. Then I spread that on both sides of the bread. I also warmed the bread, and then popped it under the broiler for a few minutes. It turned out lovely and it even reheated well!

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  • on February 27, 2010

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    Just made this for a party and it was a hit. I love basil so I added that to the recipe and it seemed to work out very well. I'll probably experiment with other herbs in the future as well depending on what I have on hand - a very adaptable recipe!

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  • on February 24, 2010

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    What a great garlic bread. This is how I like it. There is so much flavor in this! Very easy to do. I made 2 batches of it for a dinner serving 9 and there was not a piece left.

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  • on January 01, 2010

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    this was sooo good, but for a family of 4 there was alot left over.. after wrapping it up in a plastic bag, the next day it was less than great. So I diced up the leftover bread and put it in a nonstick fry pan and toasted it up. It was a wonderful addition to my spinach salad.

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  • on October 29, 2009

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    I modified this for half a loaf of ciabatta and used dried herbs. Delicious for surprisingly little effort and less expensive than store-bought!

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  • on September 08, 2009

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    I served this for a dinner party and everyone ate the bread and said they liked it. The flavor was a little overpowering though and I couldn't really taste the soup I was serving it with for the herby taste in my mouth. I'm going to keep looking for the perfect garlic bread recipe. I usually love Ina's recipes and am still a huge fan.

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  • on July 04, 2009

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    We served this for a dinner party and everyone was waiting to taste this bread simply from the aroma. When they finally tasted it, they weren't disappointed.

    Ina's not kidding - when she says take the pan off the burner, it means that leaving it on the burner will start to fry the garlic. If that happens, though, no worries. It's still great.

    I found the best way to prepare this dish is to mix the garlic, parsley, oil and oregano mix in with room temperature butter. Then, slightly chilled, you can spread it evenly over the bread and keep the loaf refrigerated for hours if you need to. Then a few minutes in the oven (you might need to separate the halves to heat and you've got garlic bread that's as good as anything I've ever eaten in a restaurant. Better.

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  • on June 14, 2009

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    I followed the recipe and all I could taste was the parsley and oregano. It tasted more like those olive oil dipping sauces than garlic bread. It wasn't terrible, but it wasn't garlic bread either, so it gets 1 star.

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  • on May 08, 2009

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    I love Ina and her recipes, but this one didn't do it for me. It was too oily, herby, and garlicky (never thought I'd say something was too garlicky. I should've read the reviews first but was in a hurry. If I had, I would've seen to use less olive oil. Plus, I prefer a crunchier garlic bread and this one doesn't get the top crunchy so my search for the perfect garlic bread recipe continues.

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