English17 min
Garlic bread
A split loaf with garlic butter.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
376
Calories
1,503 kcal in this batch
Protein
10.3 g
Fat
12.1 g
Carbs
55.6 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the oven to 375°F.
- 2
Soften the butter.
- 3
Mash the garlic into it with the salt.
- 4
Split the loaf.
- 5
Spread the butter on the cut sides.
- 6
Bake until the edges are brown, about 12 minutes.
Cook's notes
This is a side for soup or pasta.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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