Close this search box.

She Who Must Be Obeyed treated me last night. She made a big tray of lasagna. I was assigned to make the garlic bread.
Before I get into how I make garlic bread, I should point out this recipe calls for a clove of garlic. I grow my own garlic. My garlic has larger cloves than the ones in the stores. My garlic has more garlic flavour than the ones in the store. That being said, I love garlic. This recipe makes a very garlicky garlic bread. I suggest you start with a clove of store bought garlic and increase it if you want it stronger flavoured.

Also, as it was only me and the missus for dinner, I only did 1/2 loaf. Just double the recipe if you want to do a whole loaf.

The Ingredients:

• 1/2 loaf French bread
• 2 tablespoons butter
• 1 tablespoon mayonnaise or whipped salad dressing (Miracle Whip for example)
• 2 tablespoons grated parmesan
• 1 clove garlic, finely minced
• 1 teaspoon Italian seasoning mix

Mix all ingredients except the bread with a fork until the butter is softened. Split the loaf in half lengthwise. Spread the butter mixture over both halves. There should be a good thick layer of the butter mixture.

Put the halves back together and wrap in foil.

Often when you are making garlic bread, it is going in the oven with something else so your oven may be at different temperatures. If your oven is set at 325 F put the bread in the oven for 25 minutes. If you oven is set at 400 F put the bread in the oven for 15 minutes. Adjust the length of time in the oven accordingly for other temperatures.

Remove the loaf from the foil and slice into single servings. Make sure your wife eats some too if you want her to come near you any time soon.

The Verdict

I really prefer this to just butter and garlic on my garlic bread. The mayonnaise gives it a little thickness and a nice tart touch. The cheese gives a rich flavour and the Italian seasonings some interest. There is enough garlic for just a touch of garlic burn.

You have to love garlic bread with pasta.

The Old Fat Guy

Get our best recipes & expert tips right into your inbox!

Join over 10k subscribers

By submitting above, you agree to our privacy policy.
Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *