How to Make Garlic Bread with Baguette in 25 Minutes

Instructions:

1. Prepare the spread: In a small mixing bowl, combine 0.5 cup of softened butter, 2 tablespoons of olive oil, 5 cloves of minced garlic, 0.5 teaspoon of garlic powder, 0.25 teaspoon of sea salt, and 2 tablespoons of chopped parsley. Use a spatula to fold everything together until it forms a uniform, pale green paste. Note: Softening the butter to room temp is crucial; if it's too cold, it won't emulsify with the oil.
2. Prep the loaf: Place your French baguette on the board. Using the serrated knife, cut 1 inch thick slices. Stop about 1/4 inch from the bottom. The loaf should look like an accordion but stay connected.
3. Apply the base: Generously slather that garlic butter spread between every single slice. Don't be shy; use it all. Make sure to get some on the very top of the loaf as well.
4. Add the cheese: If you are going for the cheesy version, tuck the 1 cup of mozzarella and 0.5 cup of Parmigiano Reggiano deep into the crevices between the slices.
5. Create the pocket: Wrap the entire loaf snugly in aluminum foil. This is our thermal pocket that locks in the moisture.
6. First Bake: Place the wrapped loaf in a preheated oven at 375°F (190°C). Bake for 10 minutes. You should start to smell the garlic becoming sweet and fragrant.
7. The Reveal: Carefully open the top of the foil, exposing the top of the bread. Be careful of the steam!
8. The Crisp: Bake for another 5 minutes uncovered. Watch for the cheese to bubble and the edges of the bread to turn golden brown.
9. Rest: Let the bread sit for 2 minutes before pulling the slices apart. This allows the cheese to set slightly so it doesn't all slide off.
10. Serve: Pull the slices apart and serve immediately while the center is still steaming and velvety. The real magic happens in that transition between step 6 and step 8. The first ten minutes are for cooking the inside and melting everything together. The last five minutes are for the Maillard reaction on the surface, which gives us that complex, toasted flavor. If you skip the second bake, the bread will be soft but lack that shatter that makes garlic bread so addictive. The Best Soft Homemade Breadsticks with Garlic Butter — Stop buying those dry sticks This Easy Homemade Breadsticks recipe delivers s...Sourdough Bread Recipe: Artisan Loaf with 14 Servings — Master this artisan sourdough bread recipe for an airy crumb and shattering c...Creamy Tuscan Garlic Sauce for 4 Servings — Master creamy tuscan garlic sauce with our step-by-step timing guide. This tu... $img_2$