Hi, my name is Lorraine from Everett, Washington and today, we’re going to make extra special garlic bread.
I call it special because in addition to garlic and butter, we make a beautiful seasoning mixture that my family really enjoys and I think you will too. Let’s peel the garlic. We have to begin by getting in to the shell of this thing so I always start by peeling off the outer casing and breaking off the little garlic pieces. You want to start peeling those so that you get to the flesh of the garlic.
When you’re done peeling your garlic, you may find that your fingers are very garlicky. If you just wash your hands with some milk, it will get rid of the smell and now, I need to get my wide knife because in order to chop this and crash it, it’s better to use a knife like this and then once you have them all sliced, you want to continue to chop so you want to go through it with your knife over and over, back and forth many times as you can.
As you can see, I’m getting this more finely chopped but I want to get it to a certain point before I start to crash it. Okay, now that we’ve got the garlic very finely chopped, we want to start pressing it so that all of the juices will come out and be easier to mix into the butter. So what you do is just sort of flatten it out a little bit and start pressing with your knife. Pretty much got our garlic ready and so now we’re going to set it aside and we’re going to make the seasoning mixture.
First of all, you start out with four tablespoons of parmesan cheese, two tablespoons of sesame seeds, half a teaspoon of sea salt and now for the poppy seeds and there’s two tablespoons here, onion powder, two teaspoons. And our last and my favorite ingredient is paprika and there’s four teaspoons here. And now, we’ll just stir it up and anything that you’ve left over of course you can save but you have to refrigerate it because there is parmesan cheese in here.
Once you get all your garlic in there, you just want to basically mix it together and once you get your butter mixed, you want to set it aside with your seasoning mixture and choose one of your sour dough baguettes. I’m only going to use one today. I like to cut it into thirds and cut each third into half. Once we have our bread sliced, we need to lay it out into a nice cooking pan. I like to line mine with foil because the butter will melt on it. Just lay out your baguettes and then begin to put the butter on each one to just kind of evenly try to distribute your butter.
Now what we want to do is take the mixture and start sprinkling it because you’re going to want to see the pretty red color when it bakes. I think that should do it. We’re going to grate our Romano cheese. You want enough cheese to just cover the top of the bread just to make it look nice. And remember, you’re broiling this bread. So what you want to do is you want to stay with it the entire time that it’s in there which is basically going to be about four minutes. Delicious.
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