Sometimes, I think the best part of an Italian meal is the garlic bread. Growing up garlic bread was always a staple when we had grilled steak. My dad always made the butter and garlic mix that was spread on a loaf of Italian bread and then grilled with the steaks. Once a frozen variety became available mom just had to put it in the oven and bake it. For me, comfort food equals a warm crusty piece of garlic bread. I often crave garlic bread with a melty topping of cheese.
Craving garlic bread often stems from a combination of physiological, emotional, and sensory factors. You may be experiencing a deficiency in nutrients found in garlic (like vitamin C or iron), hormonal changes (stress, PMS), a need for comfort food, or simply a conditioned response to the savory, high-fat smell of butter and carbs.
Two of the oldest food staples in human history is bread and garlic. Garlic has been cultivated for over 5,000 years. It is held in high regard for its health benefits. Back in ancient Egypt, people were munching on garlic daily to boost their strength and stamina. Bread was one of the very first foods that people prepared. It was a staple in the diet of many civilizations, all the way from Mesopotamia to Greece and Rome.
The practice of using garlic on bread dates back to Roman times, and in the 1400s, Venetians commonly fried stale bread in oil and rubbed it with garlic.
Italian settlers in the United States in the early 1900s introduced their culinary customs. Due to the high cost of olive oil, many Italian-American cooks opted to substitute it with butter, leading to a richer, creamier twist on traditional recipes. The first known written recipe for American style garlic bread appeared in a 1934 Sunset magazine cookbook.
Mid-20th century, restaurants started offering garlic bread as a side dish, especially with pasta. The popularity of garlic powder and premade loaves also made the preparation very simple, therefore confirming its presence in American kitchens.
In 1973, Cole’s Bakery in Michigan introduced the first frozen garlic bread, making it a staple in household freezers. My mom bought this when we lived in Detroit in the 70’s.
Pizzerias nationwide between the 1950s and 1970s served garlic bread. It became a usual menu selection together with pizza, therefore creating garlic knots and cheesy garlic bread among others. Even now, a trip to a pizzeria still seems unfinished without warm, buttery garlic bread.
Salt, oil, umami, and carbs, are the building blocks of most comfort foods. Garlic bread satisfies those comfort cravings for buttery, savory, and carb-heavy food, with a mix of soft centers and crispy, golden edges. Here are three recipes for garlic bread, one that is baked and one for the grill, and one pull apart version. I have included a pizza dip recipe because most people don’t think you should just eat bread by itself. Luckily, I am not like those people!
Oven Garlic Bread Recipe
Servings 8 servings
Ingredients:
1 pound French bread Italian bread, or baguette
½ cup butter unsalted, softened to room temperature
4 cloves garlic minced
¼ teaspoon salt
¼ cup Parmesan cheese grated (optional)
1 tablespoon parsley finely chopped
Instructions:
Preheat your oven to 350 °F and line a baking sheet with parchment paper. Move the oven rack up to the top third, so your bread gets nice and toasty. In a small bowl, combine the softened butter, minced garlic, and a pinch of salt. Slice your bread loaf in half lengthwise, then generously spread the garlic butter over each half. Place the bread halves cut side up on the prepared baking sheet. Bake them for about 8 to 10 minutes, just enough to let the butter melt and soak in. Once baked, sprinkle on some Parmesan if you like, a bit of fresh parsley, and a touch more salt. Turn the oven to broil and toast the bread for 1 to 2 minutes until the top is crispy and golden. Take the bread out, let it cool for a minute, then slice it into individual pieces. Serve while it’s still warm.
Dad’s Grilled Garlic Bread
Ingredients:
1/2 cup butter
2 teaspoons granulated garlic or 1 tablespoon minced garlic
1 soft French-style bread (about 15 in. long) You want a squishy-soft French loaf so it crisps up well on the grill and stays fluffy inside.
Directions:
Melt butter with garlic over low heat. Slice loaf in half lengthwise and toast, crust side down, on a grill until crunchy, about 3 minutes. Turn and toast cut side about 3 minutes. Brush garlic butter onto bread and cut into 1-in. slices.
Easy Biscuit Pull-Apart Garlic Bread
Yields: 1 loaf pan
Ingredients:
1 can (16 oz) refrigerated Grands biscuits
1/2 cup (1 stick) unsalted butter, melted
4-5 cloves garlic minced
1 tsp Italian seasoning or dried parsley
1/2 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt (optional)
Instructions:
Preheat & Prep: Preheat oven to 375°F (190°C). Grease a inch loaf pan or a Bundt pan. Make Garlic Butter: In a medium bowl, mix the melted butter, minced garlic, parsley/Italian seasoning, and salt. Prepare Dough: Cut each biscuit into 4 pieces (quarters). Coat Dough: Toss the dough pieces in the garlic butter mixture until well coated. Assemble: Layer the coated dough pieces into the pan, sprinkling mozzarella and parmesan cheese between layers. Bake: Bake for 20-25 minutes, or until the top is golden brown and the center is cooked through. Serve: Let it cool for 5 minutes before pulling apart. Extra Cheese: Stuff each dough piece with a small piece of string cheese before tossing in butter for a Mozzarella-stuffed version.
Pizza Dip with Ground Beef
Ingredients:
1/2-pound ground beef
1/2-pound bulk pork sausage
1 can (28 ounces) crushed tomatoes
1/2 cup diced green pepper
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 garlic clove, minced
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Hot garlic bread
Directions:
In a large skillet, cook and crumble beef and sausage over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer meat to a 3-qt. slow cooker. Stir in all remaining ingredients except garlic bread. Cook, covered, on low 2-3 hours or until heated through. Serve with garlic bread.
