jmcquown wrote:
> sf wrote:
>
>>On Fri, 24 Dec 2004 09:16:54 -0600, Andy >
>>wrote:
>>
>>
>>> Which bread do you prefer for garlic bread?
>>
>>I think it depends on what's available. I live in San
>>Francisco, so I prefer a crusty SF sourdough for garlic
>>bread.
>>
>>sf
>>Practice safe eating - always use condiments
>
>
> I like sourdough too, but at the grocery store it's easier for me to find
> fresh baked french loaves.
>
> My question to the OP is, what does he *think* of as "garlic bread"? I'm
> hoping it's not butter spread on slices of bread with powdered garlic
> sprinkles Not that there's anything wrong with that at all! But... try
>
> Roast a couple of heads of garlic about 1 hour at 350F. Slice and toast the
> bread, then drizzle lightly with warmed olive oil and squeeze the roasted
> garlic paste from the cloves onto the bread. Sprinkle with some salt if you
> must (really isn't necessary). Great stuff!
>
> Jill
>
>
Agreed. I don't have garlic salt or powder in the house. I do like the
roasted garlic bread but I prefer the stronger flavor of minced German
Red out of my garden. Now, that'll wake ya up! ;-)

--
Steve

It's not a good idea to squat while wearing spurs.