This ultimate garlic bread recipe features only five ingredients and is super easy to make. Enjoy the buttery, garlic flavors, crispy edges, and gooey center!
I know, I know. I hate it when folks call their recipes “the best,” too. But, y’all! This seriously is the best. I mean, it starts with a stick and a half of butter, for goodness’ sake! How can that be wrong?
Yeah, it’s a little decadent… perhaps even over-the-top. But if I’m going to eat some garlic bread, I want GOOD garlic bread. No, I want GREAT garlic bread. Scratch that… I want THE BEST garlic bread.
I made this the other night and as I was wiping the buttery goodness from my face and remarking about how delicious it was (my family hates it when I say the food I make is delicious – they call me braggadocios), I realized I haven’t shared this super easy recipe with y’all. So, here ya go…
Now, before we get to the recipe, I just want to go ahead and address the elephant in the room. First of all, nope this is not a homemade bread recipe. It’s what I like to lovingly call a semi-homemade recipe. And around here, we are never above a semi-homemade recipe.
The second thing I want to address is the gasps or whispers I sometimes hear when I mention my appreciation for Walmart. Here’s the truth of the matter, I love Walmart, and I don’t care who knows it. As a matter of fact in the test kitchen, we use what I call the “Walmart rule.” Simply put, it means that if you can’t find an ingredient at Walmart, we usually won’t use it in a recipe. Does that limit us some? Sure it does, but there’s an important reason it exists.
I want all the recipes found on Southern Bite to be approachable, easy, and accessible. I want the ingredients in our recipes to be affordable, straightforward, and easy to find. And the reality is that 90% of Americans are within 15 miles of a Walmart. So, chances are, if they sell it in Walmart, 90 percent of my readers have access to it.
This rule has its limitations. White Lily flour, though found everywhere down in this part of the country, is pretty hard to get up north. But, it’s been a pretty reliable standard up until this point.
Now that we’ve cleared the air, let’s dive into this delicious bread recipe!
How to Pick the Right Bread for Your Garlic Bread
Honestly, the only challenge in making this recipe is finding the right bread. Now, I’m sure there are plenty of different breads that will work, but for the proportions to be accurate, you need to find bread that’s close to what I describe here:
- Sometimes called French bread, but not a baguette.
- Sometimes labeled Italian bread, but not super Italian.
- Long, wide, and fluffy, but thin and crispy exterior
Clear as mud, right? The good thing is that Walmart sells this bread in the bakery section and labels it French bread. Is that a totally accurate label? Probably not. But, if you want to use what I use in this recipe, run to Walmart and buy that 14-ounce loaf of French bread in the clear cellophane bag. Even if you don’t get this at Walmart, the link above will at least show you what the bread I use looks like.
How to spice up your garlic bread
There are several ways you can easily spice up your garlic bread and really make it pop with flavor and texture. You can add all kinds of spices and herbs. You can even sprinkle a little cheese on top. But, where I think you get the most bang for your buck is in the garlic. That’s right friends… the secret is in the garlic!
- Use fresh garlic! When it comes to the garlic in this recipe, make sure to use fresh garlic. Don’t opt for the jarred, frozen, or stuff in a tube. Yeah, it will all work, but the flavor just won’t be the same.
- Use LOTS of garlic! I use 4 cloves of garlic. I want *GARLIC* bread… not garlic bread.
- Mince the garlic with a knife! While I’m a huge fan of a garlic press, for this bread, I like to use a knife to finely mince the garlic. There’s something about those little toasty chunks of garlic that just makes this taste so much better.
The BEST Garlic Bread
- 1 (14 to 16-ounce) loaf soft French bread (not baguette)
- 3/4 cup unsalted butter
- 4 large cloves garlic, finely minced (about 2 tablespoons minced)
- 1/2 teaspoon salt
- 1 tablespoon dried parsley flakes
- Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil.
- Slice loaf of bread in half and place the pieces, cut side up, on the prepared pan.
- In a small saucepan over low heat, melt the butter. Once melted, add the garlic and remove from the heat. Allow the garlic to steep in the butter for about 3 minutes. Add the salt and parsley and stir to combine. Use a spoon or pastry brush to coat the cut sides of the bread with the garlic butter.
- Bake for 15 minutes or until the edges are golden brown. For extra crispiness, place under the broiler for 2 to 3 minutes, watching very carefully. Slice and serve warm.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.