Garlic Bread Recipe From Bread

Craving homemade garlic bread? Try this simple recipe using white sourdough bread. It’s crispy, chewy, and packed with delicious garlic butter.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 8

Total Time 13

Ingredients

Instructions

In a medium-sized mixing bowl, combine the softened salted butter, minced garlic, chopped parsley, white pepper, and grated Parmesan cheese. Stir everything together until well combined and smooth.
Spread a generous amount of the garlic butter mixture on each slice of bread, covering the surface evenly.
Place the slices of sourdough bread on a baking sheet.
Place the baking sheet in the preheated oven at 200°C (392°F) and bake for about 7-8 minutes or until the edges of the bread are golden brown and crispy. You can broil it for the last 1-2 minutes to get the top extra crispy if desired.
Remove the garlic bread from the oven and let it cool slightly before cutting.
Serve warm or cold and enjoy!

Notes

Use Fresh Garlic: Freshly minced garlic adds a vibrant, fragrant flavor that’s much better than pre-minced or garlic powder. Be sure to mince it finely for even distribution.

Softened Butter: Let the butter soften to room temperature (not melted) so it mixes well with the garlic, parsley, and cheese. This makes spreading it on the bread so much easier.

Bread Choice: Sourdough is great for garlic bread, but you can try other types like French baguette, ciabatta, or even whole wheat for a twist.

Even Butter Spread: Spread the garlic butter evenly over each slice, making sure every corner is coated. If you like extra buttery bread, go ahead and spread a thicker layer.

Serve Immediately: Garlic bread is best when it’s warm and crispy right out of the oven. If you have leftovers, wrap them in foil, store in the fridge, and reheat in the oven.

Baking Time Variation: Keep an eye on the bread as baking times may vary based on slice thickness and how crispy you like it.

Make-Ahead Option: You can make the garlic butter ahead of time and store it in the fridge for 2-3 days. When you're ready, just spread it on the bread and bake!

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