Grandma’s Garlic Bread
MAKES 10 TO 12 SERVINGS
This recipe is based on my grandmother’s version, which was always a favorite of mine. I’ve updated it to use fresh garlic and whole-grain bread, as it’s more nutritious and hearty. This tantalizing loaf, with its crispy crust and herbed, soft, and steamy inside, is bursting with flavor. In other words . . . perfection!
1 large loaf whole-grain italian bread
1⁄2 cup vegan margarine, at room temperature
6 to 8 cloves garlic, minced
1 tablespoon italian seasoning (see note)
Preheat the oven to 400 degrees F. Put the bread on a cutting board. Use a serrated bread knife to slice 1⁄2- to 1-inch-thick slices diagonally across the entire loaf, but don’t cut all the way through the bottom crust; leave the bottom of the loaf intact.
Put the margarine, garlic, and italian seasoning in a small bowl and mash with the back of a fork until thoroughly combined. Working carefully so as not to separate the slices, spread the margarine mixture on each side of each slice. Wrap tightly in foil, crimping the edges to form a tight seal (see note).
Bake for 20 to 25 minutes, until the crust is crispy and the interior is hot and steamy. Remove the foil and serve the bread in a bread basket or large bowl, wrapped in a large cloth napkin to keep it warm.
● If you have fresh herbs such as basil or oregano on hand, feel free to substitute about 3 tablespoons of minced fresh herbs for the italian seasoning, or add them along with the dried herbs.
● Once the bread is wrapped in foil, it may be stored in a ziplock bag in the refrigerator for 3 to 4 hours before baking.