Sunny's Cushy and Crispy Garlic Bread

Name: Sunny's Cushy and Crispy Garlic Bread
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1 stick (8 tablespoons) salted butter, at room temperature; 2 tablespoons finely chopped fresh Italian parsley; 6 cloves garlic, grated on a rasp; 2 scallions, finely chopped; 1 to 2 pinches crushed red pepper flakes; Freshly ground black pepper; One 16-ounce sourdough boule, sliced 1-inch thick

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Level: Easy

Total: 45 min
Active: 20 min

Yield: 6 to 8 servings

I often think traditional garlic bread is too crispy and toasted; it tears the roof of your mouth and leaves your gums numb. I’m Team Texture, so I don’t mind a bit of crunch, but I also love a tender piece of bread, flavored with butter and garlic but still flexible enough to tear, push around, and sop up tasty bits left in the plate or bowl of food it accompanies. This recipe is the best of both of those worlds with a switch to sourdough bread that just makes sense; it’s tangy and stands out, but it’s also cushy and has a crisp exterior. The smear of a garlicky compound butter on each piece guarded by the aluminum foil ensures that they are tender, but not dried out. Team Texture, check in!

Level: Easy

Total: 45 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 stick (8 tablespoons) salted butter, at room temperature

2 tablespoons finely chopped fresh Italian parsley

6 cloves garlic, grated on a rasp

2 scallions, finely chopped

1 to 2 pinches crushed red pepper flakes

Freshly ground black pepper

One 16-ounce sourdough boule, sliced 1-inch thick

Directions

Special equipment:

nonstick aluminum foil

Make the spread. In a medium bowl, mix the butter, parsley, garlic, scallions, red pepper flakes and a few grinds of black pepper.
Prepare and bake the bread. Preheat the oven to 375 degrees F.
Keeping the integrity of the shape of the loaf in mind, evenly apply the butter mixture to one side of each slice of bread. Reassemble the loaf upright to form the boule shape on top of a sheet of nonstick aluminum foil. Pull the long sides of the aluminum foil over the top of the boule, using the foil to keep the slices together. Set the bread perpendicularly on top of another piece of foil; again pull the long sides over the exposed sides of the boule. Leave the top open to expose the top crust of the loaf. Place on a sheet pan and bake for 20 to 25 minutes. Unwrap and cut the slices in half. Serve.