Tracy’s KILLER Garlic Bread

KILLER GARLIC BREAD

While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. It’s what makes this garlic bread killer. That’s the secret!  I guarantee a loaf will be devoured faster than you can dish it out. I’ve learned that I must stash a few pieces in the kitchen when I make a batch because my company goes nuts for it and never leaves me any. Rude! But also totally understandable.

yesssss

If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. Go ahead, try some. You’ll see what I mean.


And we’re off!

Get your butter ready. I love the salted Kerrygold butter for this!

my favorite

Chop up your garlic, nice & fine.

garlic CHOP

Put the garlic and the butter in a microwave safe bowl & melt in the microwave.

get ready to melt

Time for the dried herbs! Here’s my line up.

the usual suspects

Put all the herbs in the melted butter. I like to add a pinch of cayenne. (not pictured)

mixing

Let the butter sit until it gets harder. The flavors will infuse the butter even more!

mmmm garlic butter

Now smear it on your bread!  I used an Italian Batard for this recipe.

smearage

Put the halves back together again. Wrap it up in foil and put it in an oven at 350 F for about 20 minutes.

to the oven

Unwrap your bread and put it under the broiler for 2 minutes. Don’t burn it!

time to broil

Wait for it to cool slightly and cut up your bread with a sharp knife.

my pieces

Brace yourself. One piece will blow your mind.

Tracy’s Killer Garlic Bread

(recipe by me!)

  • 1 stick salted butter
  • 5 cloves garlic, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don’t burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!

Shutterbean Notes:

-This recipe was enough for an Italian Batard that was over 12 inches long and about 6 inches wide.

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100 Comments

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  • December 1, 2010

    want!!

  • Vanessa
    December 1, 2010

    Mmmmm…yes please!

  • December 1, 2010

    Bookmarked! I just ate EIGHT courses at a local restaurant and nearly had to roll myself home, and yet you managed to make me hungry all over again! Well done =)

    • December 2, 2010

      OH! Please tell me about your 8 courses!!!

  • LisaRT
    December 1, 2010

    How did you know I always burn the garlic bread? :) I am doing a lot better now that I switched to the toaster oven instead of my giant oven.

    • December 2, 2010

      Is that what makes your garlic bread, killer? =P

  • December 1, 2010

    Oh my goodness. SOLD. I am so trying this soon.

  • December 1, 2010

    Heaaavvvveeeennnnlllyyyyyy………………… Definitely a killer!

  • December 2, 2010

    This does look killer. I’m not a big fan of dill though. Could I leave it out? Or is it not too dilly?

    • December 2, 2010

      The dill isn’t overwhelming! It adds a nice unique flavor! I’m usually not a huge fan of dill either btw.

  • December 2, 2010

    yummy. i wouldn’t have thought to add dill; will have to try this sometime. love that kerrygold, it’s one of my favorite butters.

  • December 2, 2010

    Rebecca beat me to the punch re:dill. BTW, can fresh/frozen herbs be used? I stashed a few bunches of dill and oregano in the freezer over the summer.

    • December 2, 2010

      Not sure! I’ve always just used the dry stuff. I think you might run the risk of the fresh herbs burning. But if you try it, please let me know!! :)

  • December 2, 2010

    You had me at dill and Kerrygold (my fave)! Why I never thought of adding dill is beyond me. I’ll have to do this for Christmas. We are HUGE garlic bread eaters. :)

    • December 2, 2010

      and that’s why we’re pals! xoxoxo

  • December 2, 2010

    Wow. I have never made garlic bread like this and I’m afraid I’ll become terribly addicted. I love the addition of dill, that’s so brilliant. I can eat goat cheese rolled in fresh dill for days. Did you know there is a cookbook called “I Love Trader Joe’s”? I saw it the other day and you were the first person that popped into my head.

    http://www.amazon.com/Love-Trader-Joes-Cookbook-Delicious/dp/1569757178/ref=sr_1_1?s=books&ie=UTF8&qid=1291320694&sr=1-1

    • December 2, 2010

      Yes! I’ve heard of it. There’s lots of good ideas in there.

  • December 2, 2010

    Stumbled on your web blog through Yahoo. You already know I will be subscribing to your rss.

  • December 2, 2010

    I’d probably want to eat the butter out of the bowl. How disgusting am I? Haha. That seriously does look like the best garlic bread ever, though. I’m going to whip this up sometime this weekend when I do my lazy vodka sauce + spaghetti noodle dinner. That should fancy things up! Love this! :o)

    • December 2, 2010

      HECK. YES! Lazy vodka sauce sound delish!

  • Helen
    December 2, 2010

    i had a spare loaf of crusty la brea bread from costco laying around (from sunday). so it was super hard and going uneaten. your recipe came just in time to rescue it! unfortunately, i didn’t have any butter, but i used oil and all was not lost. my husband went absolutely CRAZY over it. he was like, what IS that flavor? i can’t place it…dill of course. he usually isn’t a big dill guy, but you’re right, it is the secret ingredient that just makes it so magically delicious! thanks again for yet another crowd pleaser :) next time i’ll have to go with butter and fresh garlic (we have this big jar of pre-diced garlic from costco), which i’m sure will make it super killer like yours!

    • December 4, 2010

      OOOOH! Good to know that it’s good with olive oil. I was actually kinda wondering about that! Glad to know your husband loved it!

  • December 3, 2010

    Yummm!! I definitely need to make this! That butter always makes me smile (dork), but I’ve never bought it. Thanks for the excuse!

    p.s. I read “I used an Italian Bastard for this recipe.” haha, whoops!

    • December 4, 2010

      You had me scared for a second! I thought- oh dang ANOTHER typo Tracy?!! That butter melts my heart :)

  • December 4, 2010

    Yep. Looks pretty awesome. I’ve been a big fan of Ina Garten’s recipe but I’m willing to trust you here. Thanks for the mention in your soup post!

    • December 4, 2010

      I’ve never tried Ina’s! I’m sure it’s got a LOT of butter and is fabulous! I can’t wait to try your miso soup recipe!

  • Michelle
    December 8, 2010

    Oh my goodness! I tried this recipe last weekend and it was fantastic. I love garlic bread but I was skeptical of the dill. Well, I am skeptical no more. Really wonderful. Thanks for sharing!

  • December 8, 2010

    YUMMMMMMMMM… found you via http://www.uglygreenchair.com/.

  • December 8, 2010

    I made this last night with my go-to Carrot Ginger soup (Emeril’s) and let me just say O-to the M-G.!!!!!!!!!!!!! Its insane. In the best way. My husbands mind was blown, my mind was blown, it was chaos. Thank you for the recipe- I will be making this often. But not too often, or I will not fit into any of my old clothes :)

  • January 11, 2011

    These taste absolutely magnificent. I love garlic bread but I was skeptical of the dill. But all of that changed after tasting it.

  • Chris
    January 14, 2011

    the best things are made with the best ingredients. Kerrygold salted butter is one of them!

  • Tracy
    January 15, 2011

    I can’t wait to try this! My name is Tracy, too, so I can claim it as my own, right Ü
    And just what am I missing out on w/the pure Irish butter? Do I even wanna know…or should I just buy it and rub it directly on my thighs?

    • January 16, 2011

      You should eat it-then rub some directly on your thighs. It’s creamy and HEAVENLY.

  • ODweeds
    January 15, 2011

    You must be from the Bay Area because I recognize all of those products :D In fact, I think I have most of them in my cabinets and fridge right now! Def gonna try this one out, looks amazing! How bout a smashing recipe for some mashed potatoes?
    :D

    We love Trader Joes in Oakland ;)

    • January 16, 2011

      I’ll figure something out! I looooove mashed potatoes! And hooray for Tjs!

  • January 17, 2011

    These look fantastic! Gave you a thumbs up on stumble.

  • February 12, 2011

    My family would love that, minus the dill. I don’t usually add herbs to my garlic butter, but I can see doing this, freezing the leftovers in a log and using it on steak later on. Thanks for sharing.

  • Ysobel
    February 20, 2011

    I just made the butter.. Waiting for it to harden so I can smear it allll over some Italian bread. I’m really looking forward to eating it :) Thanks!

  • February 26, 2011

    Thanks for sharing, never thought about using dill!!!

  • Samantha
    February 27, 2011

    I just made this for dinner tonight after stumbling upon it this afternoon…it was REALLY VERY GOOD!!!

    Every time I make my own garlic bread it comes out poorly, so I will be using this recipe indefinitely!! Thank you!!

    • February 27, 2011

      Awesome!!! That makes me super happy, Samantha!! Thanks for trying it out!

  • Jillsypill
    April 3, 2011

    It looks scrumptous! I really like your choice of high quality butter and other ingredients. I will be attempting this recipe…soon! Thanks!

  • StewartJenkins
    April 30, 2011

    I will be making my garlic bread like this. I noticed too many good things going on in these pictures not to try it.
    Also nice use of bold type and the word killer.
    Killer.

  • May 11, 2011

    I’m making this for dinner tonight. Not with dinner but FOR dinner. I’m pretty positive it will be awesome.

  • September 13, 2011

    I made this tonight for a dinner party and you’re right. MIND. BLOWN. So much flavor! This was amazing. So good that I kind of don’t want to brush my teeth tonight!

  • Amanda
    September 19, 2011

    hey tracy, have to tell you i am up late watching food network and its the episode of best thing i ever ate thing with garlic and they were talking about some garlic bread that is outta this world and i was like no, no, no you have no idea silly food network people. then i came here just to look at your garlic bread. cause its the best. drooling!

  • Karee
    October 14, 2011

    I tried this last weekend and the dill really was delicious. Thank you!

  • Mary P.
    November 21, 2011

    Hiya, Tracy!

    Today, I decided to make garlic bread for dinner (trying to get a hang of being domestic before I get married in two months..by ‘trying to get a hang of’, i mean: failing at being domestic) and I remembered that I read about your awesome garlic bread. Jumped online, boom! You’re a life saver, sooo stinking (badum, chee!) good. Thank you!

    • November 21, 2011

      Mary! Practice makes perfect! You know how to make garlic bread now. That’s like GOLD!

  • March 5, 2012

    I can smell the garlic here at my desk (the other side of the world!)
    Never made garlic bread myself, but everytime we’re on vacation with friends we order garlic bread as a starter. Friends are coming over soon, have to try your KILLER recipe!

  • June 2, 2012

    I’ve made this twice now and it is SO delicious!

  • July 6, 2012

    I made this last weekend, everyone loved my garlic bread!

  • Monique
    November 7, 2012

    Tracy! This is like the tenth time I’ve made this KILLER bread. My husband and I are addicted. I’ve got some in the oven as we speak.

    Peace.

    • Tracy
      November 7, 2012

      I LOVE THAT. If you ever make too much—which is like never, it freezes well! ENJOY!

  • January 2, 2013

    i sent this recipe to my mom to make on christmas eve and it was so good and i wanted to eat more that we made it again on new years eve. YUM!!!! love it.

  • February 11, 2013

    I am going to make this garlic bread for

  • Tammy
    February 23, 2013

    do you cut the bread into pieces before you put it under the broiler, or after you take them out. Thank you.

  • Scott
    March 24, 2013

    I made 3 loaves to feed 23 people with homemade spaghetti and meatballs. There was not a crumb left anywhere after dinner. The taste is better than I could have imagined.

    • Tracy
      March 24, 2013

      HIGH FIVE!!!! never leftovers. NEVER!!

  • April 10, 2013

    So, my brother made this, who is a garlic bread aficionado, and he is now obsessed with this recipe. And I tried it, and now I am more obsessed with this recipe. I always thought garlic bread was just a buttered baguette with some garlic rubbed on it, and THIS IS SO MUCH MORE/BETTER THAN I EVER KNEW IT COULD BE !! Thanks Tracey :)

    • Tracy
      April 10, 2013

      Amazing!! I’m so glad you got the whole family into it!

  • Myra
    June 1, 2013

    I made your killer garlic bread with a pot of homemade vegetable beef soup and my mother in-law could not stop eating the bread! She just loved it! Thanks for the brownie points with the MIL.

  • Greg
    September 2, 2013

    Before I make this, do you slice the loaf long ways (end-to-end), apply the butter to the top and bottom halves, then put it back together? Thanks.

    • Tracy
      September 2, 2013

      Yup!

  • Becca
    October 5, 2013

    sooo going to try this out. i have looked all day for a good recipe til i found your killer one.I do have a question about the butter. Is it a regular small stick that comes 4 to a package or the large block? i don’t have the irish kind nor can find it.

  • Jenn V
    October 29, 2013

    Holy moly me oh my this bread was AMAZING! Can’t thank you enough for sharing this recipe. Perfection.

  • December 20, 2013

    Hey Tracy, do you mind if I link this too my site?
    It delicious and the world NEEDS to know about bread this good! ;)
    Have a great holiday!

    • Tracy
      December 20, 2013

      As long as you give me credit, that’s fine.

  • Leanne
    January 8, 2014

    I made this on Christmas Day to go along with lasagna. The bread totally stole the show! I made it again on New Years Eve with spaghetti and meatballs. So damn good! I’ve practically threatened everyone I know to make this ASAP! Thanks!

  • March 22, 2014

    I am going to make this week-end your Killer Garlic Bread recipe. I love bread and love garlic.So I know That I will love this Killer Bread!!!!!

    • Tracy
      March 23, 2014

      Hope you love it!

  • May 11, 2014

    Hey! We have the same name! :D

    • Tracy
      May 11, 2014

      Hi Tracy!

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