This recipe was originally posted in What's for Dinner September 2008 by: CraftyAmanda
Garlic Bread (by Steve Hunter of Fine Cooking)
2 Tbs. fruity olive oil
3 cloves garlic, finely minced or puréed (about 3 tsp.)
3/4 tsp. coarse salt (the print version I have says Kosher salt)
1 tsp. coarsely ground black pepper
1/4 lb. cold unsalted butter, in small dice or thin slices (I think this was another one of my salty problems, I didn't have unsalted butter, only margarine)
one 16- to 18-oz. loaf of Italian bread (I prefer a french baguette)
In a small skillet, heat the oil over medium heat. Add the garlic, salt, and pepper and cook, sizzling gently for about 2 min., stirring occasionally. The garlic should soften and become fragrant but not brown. Put the butter in a small bowl and pour the oil and garlic over it. Blend until smooth enough to spread evenly.
Heat the oven to 400ºF. Make diagonal slices in a 1-pound loaf of bread at 3/4-inch intervals, stopping short of the bottom crust. Slather some of the garlic butter into each cut.
Slip the loaf back into the paper bag it came in (or use a torn paper grocery bag; avoid those with printing or plastic on them). Wet the entire bag with a spray bottle or a very fast pass under the faucet. (I forgot to spray with water or get it wet in any way but it was still awesome after ten minutes)
Pop the package into the oven until it smells of popcorn and the crust is crisp, 10 to 15 minutes.
