I'm 76 and in the past decade I have changed everything from my old dish towels to all my pots & pans AND recipes to those of the Test Kitchen. And I am SO glad the 2 of you have remained here and the same as I have always known you! God bless this Test Kitchen!
No, real people have to do the clean-up, and real recipes sometimes fail for some reason. Theirs never do and things cook instantly. I've yet to see any dishwashing and hardly ever any measuring spoons. This is not "real".
I tried this recipe over the summer and it was a hit with my dinner guests. I didn't want to dirty a second pan, so I squished it with the cutting board after flipping it, and it came out just fine 👌🏻
Years ago when I had visitors from Italy, they put some sliced bread on a grill and got it nice and toasted. Then they rubbed a garlic clove on the toast. The toast acted as a rasp on the clove, and the oil softened the toast. At some point you will get no more garlic because the toast surface is softened by the garlic oil. It's self-adjusting. Finally, a little salt and olive oil to finish. Voila, garlic toast made easily. Occam's Razor.
Right. It's a million times easier than this. I also add Italian herbs and it's perfect. Sometimes i use ghee since it's already spreadable when i don't want the flavor of OO
This garlic bread is delicious. It's my go-to with pasta, or a side of meatballs, and even with a salad. Sometimes I make a double batch of the garlic paste and leave it in the fridge so it's available any time I want garlic bread. When I want garlic bread I just scoop some of the paste out, put it in a small bowl, and leave it on the counter until it's room temp, then I make garlic bread per the rest of the directions. I've used all kinds of bread with this paste and every single time it's delicious. Just follow the cooking directions as far as oven temp and flipping the bread.
We have loved all of the ATK family's recipes and insights! Now that our children have moved out, it would be great if you could "downsize" the recipes for two, and/or give storage/freezing instructions for leftovers. thank you for the inspirations and taking the scary out of the kitchen!
I broil it and it's perfect crust on the outside and soft on the inside and I use both fresh and powder and sometimes just powder...and tonight I added mozzarella and bacon, omg... with homemade spaghetti sauce with some sausages in it.. 😆😆
This is a fabulous recipe. I've tweaked it by using italian rolls (same as the loaf but smaller, Vons has them). They freeze beautifully so you can always have garlic bread in a few minutes. I just freeze unwrapped and then indivually wrap in Freeze-tite.
@@juansierralonche9864 it would stick at the end, but if you're willing to sacrifice the top crust for cheese, I don't think anyone would blame you. Right?
You'd want to add the parm after going through all this. Place an oven safe container with water in it on a lower rack. It will keep the bread from drying out. Just add the parm at the end and broil for a few more minutes. I'm going to do that with shredded mozz, the next time I make garlic bread. I think it will be good.
This has been a chase for my entire cooking life. How to make the perfect garlic bread as well as the perfect garlic bread sandwich. I got it! Thanks ATK
Garlic bread has always alluded my efforts-I now buy from a restaurant when I remember to plan for it. I am going to try the test kitchen version, looked and sounded perfect!1 glad the Test Kitchen continues.
Hello ladies I am so happy I found this channel and you ladies are the best ever. I watch you on my PBS station and I watch you on RUclips I can’t cook worth a damn but I sure enjoy watching you ladies do your thing. Thanks so much from a big fan. Michael
I do mine like this, but I put do the cooked garlic, then put fresh raw garlic (no powder). Then parmigiano-reggiano cheese on it so when I flip it.... and it browns. It is so good, and crunchy. I also use olive oil, at first and then put the cold butter. Great with a nice salad, glass of wine or cold beer.
Or pecorino cheese topping. With a big mixxed veggie salad with just balsamic vinegar and virgin olive oil. This would be a meal for meatless Friday. Also dandelion salad w/ hard boiled eggs. Thanks for the share.
VERY CLOSE, ATK!!! 1 head garlic - pressed into a paste 1.5 sticks of GOOD butter (Kerrygold) Mix and heat in microwave until warm Finely chop 1/4 C flat leaf parsley add into warm garlic butter mixture, let sit Cut loaf of french bread from top down, on a large bias, but stop JUST short of through. You should have a loaf that looks like a an angled zipper, each slice about 1/2 to 3/4" wide. Spoon a TBLS or 2 of the mixture in between each slice, do not worry about getting it on both sides of each slice. paint the exterior of the whole loaf with any leftover garlic mixture and bake it at 350 for about 5 to 7 mins, until just slightly golden brown exterior. cut through the bottom of each slice and serve immediately. Doing it vertically, results in an absolutely insane soft interior, with a crunchy satisfying exterior. Give it a shot!!
Ok so I've made this a few times but my paste is always a liquid not so much a paste ,not buttery like you show and I follow instructions to the TTT and taste goood but it doesn't brown that even across the top? Do you cool the butter out of the microwave after killing Alison .
I made this bread with one of Guy Fier's visit to Italy's recipes, and the gang went head over heels with this bread. This is the only way I do my garlic bread now.
I have made this once so I don’t know how it is normally but, I recommend adding mozzarella cheese in with the “garlic baby food” especially if you (like me) added to much butter and it didn’t turn into more of a baby food consistency, because I found that it helped make it more like a spread than just a butter liquid. I haven’t tried it without the extra cheese but with the cheese it was really good. I also added a bit of Mexican cheese blend on top.
Any tips on how to add gooey cheese on top without ruining the wonderful crust and texture of the bread by reheating cheese? What is the best cheese for this?
@@keetrandling4530 That is a clever suggestion to use the other side. This 3-cheese combo will provide a nice complex flavour profile and still be gooey. Perfect. Thank you!!
I think if you follow this recipe but then turn the bread back over (so its garlic side up), add the cheese, and stick it back under the broiler just until the cheese is melted it should be mostly okay...? Depends on the cheese, obviously, but it should help protect the crunchiness as long as the cheese isn't too oily or moist and right up under the broiler at high heat should help prevent the bread from drying out too much. I think the Provolone/Mozzarella/Parm @Keet Randling would work well.
@@TheMatrix0022 The best part is you can try each method at the same time since the bread is sliced in half anyways! If you do, let us know how it went.
My main issue with garlic bread is that, well, there's rarely enough GARLIC in there. In most cases, while it might smell divine when fresh out the oven and a couple minutes later, it really gets bland and the smell dissipates fairly quickly. Then again, I'm Greek and, like all Mediterannean people, I absolutely love the intensity of garlic. Any idea on how to maintain the flavor for as long as possible?
Maybe add the garlic at different stages of the proces. For example: in the dough while fermenting, in the butter, some garlic oil after cooking. Ensures more levels of garlic.
Try the microplane idea they used. I like the Food Wishes channel, and Chef John explains that grinding garlic in a mortar and pestle gives a much more intense flavor than just mincing it does. You could try that and see if it kicks things up. I'll be interested to see how the microplane does, because the finished result looks a lot like what I get from the M&P.
I make garlic butter and refrigerate it all the time. It will keep for a while. My tl;dr method is below. I grind garlic in a mortar and pestle, about 25 - 30g for two sticks of unsalted butter. I use a scant teaspoon of coarse salt, in two half-tsp doses, to help grind the garlic into a fine paste. I melt the butter in a double boiler, add the garlic, stir well, and put the top on. Let it go about 30 minutes, stirring a couple of times, turn the heat off, let it sit about 10 more, pour it into a plastic container and refrigerate. Set a timer for about 30 - 40 minutes, get it back out and stir it very well, so the garlic solids are evenly mixed throughout. It will keep for a while in the fridge. The garlic might turn a little green if the garlic is a bit old, but don't worry about it, it shouldn't be noticeable on whatever you spread the butter on, and it's perfectly safe.
a healthier alternative is to use virgin olive oil rather than butter. I save money using day old baguettes, I prefer to slice and slather the bread on all sides to get an all around flavor soaked in garlic. A good way of making your own garlic bread croutons or hors d'oeuvre/tapas toast is to simply slow bake smaller pieces of your favorite bread on a low heat setting until they're crunchy.
need to save this for bread subs on keto and when I am off. this is amazing. i don't mind rubbing garlic but I love it so much that the intenser the better.
I made this for a Memorial wknd gathering and it was plenty garlicky. Everyone loved it. But my question is: Is there an easier way to get garlic paste? Using the microplane grater took me forever and seemed to be a lot of waste of garlic as I could only grate so much. Other than the grating of the garlic, it was easy to make and turned out great.
stick butter-1 garlic-4-6 cloves fresh Parmesan cheese-1 tub paprika parsley flakes Italian seasoning sour dough bread-1 loaf cut 1/2 chop garlic finely-add to softened butter and mix well spread on bread then sprinkle Parmesan generously, then Italian seasoning, parsley flakes and top with paprika cook at 350 for 10-15 minutes... also seal completely with alum foil...
If you would please do a video. On those ovens / microwaves. Like those little food vendors use at Costco. And let us know which one is the best one to buy. That would be awesome if you would I watched the Crock-Pot when the other day. So I bought that one that you guys showed but I want to get one of those oven / microwaves. Thank you keep up the good work.
Why do I do this to myself at 2am when I can’t even eat gluten anymore? 😳 Lol! Oh my mouth is watering....this looks like delicious garlicky perfection! 👌🏻😋
I'm 76 and in the past decade I have changed everything from my old dish towels to all my pots & pans AND recipes to those of the Test Kitchen. And I am SO glad the 2 of you have remained here and the same as I have always known you! God bless this Test Kitchen!
mmmm...garlic butter. One of life’s little gems.
Honestly I would put garlic in almost everything
C-light, you might try Real Salt organic garlic salt. It is so good and my new favorite salt.
And I am the other
I make garlic butter and put that on my steaks and it's so good.
Microwave and garlic powder and store-bought french bread!? I love this channel, it is for real people.
this video should call "how to make complicated crappy garlic bread"
No, real people have to do the clean-up, and real recipes sometimes fail for some reason. Theirs never do and things cook instantly. I've yet to see any dishwashing and hardly ever any measuring spoons. This is not "real".
@@z3180160 nothing on atk is crappy. did you actually follow the directions?
@@tbillyjoeroth that's why it's called a TEST KITCHEN!!
this is the worst
MORE KEITH PLEASE. He has no childish fluffy, but quick logical delivery.
And he’s easy on the eyes (and ears…nice voice).
@@HeronCoyote1234 wht about throat? ENT helping special guy ?
You guys really do have one of the greatest channels on RUclips. I have learned so much from you guys and I thank you.
I tried this recipe over the summer and it was a hit with my dinner guests. I didn't want to dirty a second pan, so I squished it with the cutting board after flipping it, and it came out just fine 👌🏻
the secret to my amazing garlic bread is onion powder mixed in, it just does something magical
Yeah...ABSOLUTELY NOTHING !!!
Years ago when I had visitors from Italy, they put some sliced bread on a grill and got it nice and toasted. Then they rubbed a garlic clove on the toast. The toast acted as a rasp on the clove, and the oil softened the toast. At some point you will get no more garlic because the toast surface is softened by the garlic oil. It's self-adjusting. Finally, a little salt and olive oil to finish. Voila, garlic toast made easily. Occam's Razor.
Yu
The Spaniards add a tonato, done the same way, and it’s delicious.
I've done it this way for as long as I can remember.
Right. It's a million times easier than this. I also add Italian herbs and it's perfect. Sometimes i use ghee since it's already spreadable when i don't want the flavor of OO
I should try that!
Thanks, Micky Lee!
Nooooo, they killed Alison.
Her sacrifice, will not be forgotten...
IT WAS KENNY
"You Bastards!" 😮
This level of sarcasm is beyond comprehension. Allicin. C’mon.
@@tiffanykushner821 Your right "Al...icin", enough joking around. This is serious, garlic bread, business!
"OMG", this tutorial is what I've been looking for. Thank you,thank you. I finally found my go to garlic bread recipe. Love y'all.😋
Have you done this yet? If so, what was it like?
This garlic bread is delicious. It's my go-to with pasta, or a side of meatballs, and even with a salad. Sometimes I make a double batch of the garlic paste and leave it in the fridge so it's available any time I want garlic bread. When I want garlic bread I just scoop some of the paste out, put it in a small bowl, and leave it on the counter until it's room temp, then I make garlic bread per the rest of the directions. I've used all kinds of bread with this paste and every single time it's delicious. Just follow the cooking directions as far as oven temp and flipping the bread.
We have loved all of the ATK family's recipes and insights! Now that our children have moved out, it would be great if you could "downsize" the recipes for two, and/or give storage/freezing instructions for leftovers. thank you for the inspirations and taking the scary out of the kitchen!
This was really revolutionary! So many excellent lil mini tips that equate to literally the best garlic bread possible. Thanks guys!
Agreed I made it & it's delicious 😋
I broil it and it's perfect crust on the outside and soft on the inside and I use both fresh and powder and sometimes just powder...and tonight I added mozzarella and bacon, omg... with homemade spaghetti sauce with some sausages in it.. 😆😆
Kelly Gervais So, when are you making this again:)
I like pizza on my garlic bread
Now that’s what I’m talking about, this looks awesome and so simple! I love that golden crust yum!
Keith is great. Why don't we see more of him? What great presentation and communication!
Butter is like hot sauce. It will make anything better!
You got THAT right!! Lol
Yeah, but far too few hot sauces are made properly.: There are only three ingredients in hot sauce: aged chilis, vinegar, and salt.
This is a fabulous recipe. I've tweaked it by using italian rolls (same as the loaf but smaller, Vons has them). They freeze beautifully so you can always have garlic bread in a few minutes. I just freeze unwrapped and then indivually wrap in Freeze-tite.
i always add grated parmesan on top of my garlic bread before putting it in the oven. I also do it under the broiler
I wonder if you could just add parmesan to this recipe or if that might make it stick to the pan.
@@juansierralonche9864 it would stick at the end, but if you're willing to sacrifice the top crust for cheese, I don't think anyone would blame you. Right?
You'd want to add the parm after going through all this. Place an oven safe container with water in it on a lower rack. It will keep the bread from drying out. Just add the parm at the end and broil for a few more minutes. I'm going to do that with shredded mozz, the next time I make garlic bread. I think it will be good.
thanks but with my methodology the bread never dried, good luck with yours
forgot to add mine is always face up no turning over
This garlic toast, a chunk of parmesan, some good cappicolla. That's all I need!
Yes! Cappicolla
This has been a chase for my entire cooking life. How to make the perfect garlic bread as well as the perfect garlic bread sandwich. I got it! Thanks ATK
Thanks for showing this episode. I love garlic bread. I grow my own garlic so that I can get the flavors I want.
I finally tried it and it was amazingly good
Brad Leone has ruined garlic allicin for me, I believe.
Allicin is what's really really good for you in garlic, I believe
Vinny..!
Who’s better than us, Vincenzo?
Fuck you gann brad is the best cook
ruclips.net/video/bWPxzsdbsaQ/видео.html
Keith is always awesome to watch. Just made this and wow it is a game changer!
Awesome. I love chef Keith he’s an amazing chef, making this.
Substitute paprika for the cayenne pepper and grate pecorino cheese over the butter for a nice crust. This is how my family makes it.
The best Romano!
Cool.
like this suggestion - I'm not a fan of cayenne
Good Tip😉
Thanks 😊
Deena Nelson You can also use red pepper flakes. Or oil infused with red pepper flakes.
Garlic bread has always alluded my efforts-I now buy from a restaurant when I remember to plan for it. I am going to try the test kitchen version, looked and sounded perfect!1 glad the Test Kitchen continues.
HI
Eluded.
Made this last night. Not gonna lie and say it was fantastic . Just decent garlic bread. Needs more flavor.
I make this all the time. It's great!
This was THE BEST garlic bread I’ve ever had in my life!!! Sooooo good 😋
Hello ladies I am so happy I found this channel and you ladies are the best ever. I watch you on my PBS station and I watch you on RUclips I can’t cook worth a damn but I sure enjoy watching you ladies do your thing. Thanks so much from a big fan. Michael
"This creates allicin"
**Brad Leone has entered the chat**
I just learned something new. Awesome! Can’t wait to try this. 😋
Great video!! This show is much better with just you ladies.
I do mine like this, but I put do the cooked garlic, then put fresh raw garlic (no powder). Then parmigiano-reggiano cheese on it so when I flip it.... and it browns. It is so good, and crunchy. I also use olive oil, at first and then put the cold butter. Great with a nice salad, glass of wine or cold beer.
Um...no one came here to see how YOU do it. Get your own channel and show others instead of piggybacking off of theirs. So...thanks for sharing??? 🤫🤫🤫
Or pecorino cheese topping. With a big mixxed veggie salad with just balsamic vinegar and virgin olive oil. This would be a meal for meatless Friday. Also dandelion salad w/ hard boiled eggs. Thanks for the share.
Sometimes straight on raw garlic is too strong. I like THEIR method.
@@juanitamartin3082 sorry but some ppl enjoy the variations that commentors suggest.
This looks wonderful. Need garlic bread tomorrow morning for breakfast but that is a long process for a side item.
Could you freeze prior to the oven to cook later?
Ooo - I like Keith! He's straight-up business and not a babbling joker! Nice production. MORE PLS!!!
I want enough garlic on my garlic bread that makes everyone leave me alone hahaha
he's very well presented...and a calming vocal delivery...!
I always put it in the broiler but I add Parmesan cheese and paprika sometimes dried parsley on the top ..will try this ..thank you
Why... so... many... dot... dot... dots...
Great recipe. Everyone loves this version!
That is some great looking garlic bread and I am glad to see this video which shows us how to make it at home.
Looks good I'll give it a try.. Thank You
Better late than never. !!!! I love you guys. !!!! All of you. ,!!!! I don't know why I didn't find you earlier and subscribed. !!!! 😎✌✝💕💕💕
I love garlic bread!! Yum!!
5:09 Dude. That's some amazing looking garlic bread.
Oh thank you for sharing this delicious Garlic Butter Bread😋 yummm
VERY CLOSE, ATK!!!
1 head garlic - pressed into a paste
1.5 sticks of GOOD butter (Kerrygold)
Mix and heat in microwave until warm
Finely chop 1/4 C flat leaf parsley
add into warm garlic butter mixture, let sit
Cut loaf of french bread from top down, on a large bias, but stop JUST short of through. You should have a loaf that looks like a an angled zipper, each slice about 1/2 to 3/4" wide.
Spoon a TBLS or 2 of the mixture in between each slice, do not worry about getting it on both sides of each slice.
paint the exterior of the whole loaf with any leftover garlic mixture and bake it at 350 for about 5 to 7 mins, until just slightly golden brown exterior.
cut through the bottom of each slice and serve immediately.
Doing it vertically, results in an absolutely insane soft interior, with a crunchy satisfying exterior. Give it a shot!!
Ok so I've made this a few times but my paste is always a liquid not so much a paste ,not buttery like you show and I follow instructions to the TTT and taste goood but it doesn't brown that even across the top?
Do you cool the butter out of the microwave after killing Alison .
I made this bread with one of Guy Fier's visit to Italy's recipes, and the gang went head over heels with this bread. This is the only way I do my garlic bread now.
I have made this once so I don’t know how it is normally but, I recommend adding mozzarella cheese in with the “garlic baby food” especially if you (like me) added to much butter and it didn’t turn into more of a baby food consistency, because I found that it helped make it more like a spread than just a butter liquid. I haven’t tried it without the extra cheese but with the cheese it was really good. I also added a bit of Mexican cheese blend on top.
My two favorite ladies in RUclips!!
That and some good sauce and I'm in heaven!! Thanks y'all!!
Made this tonight with Spaghetti feast. My 5 year old loved it. Amazingly good! Thank you for this recipe.
Well thats great...Ill remember that a five year old liking something is the Bar to reach in food world. Duh !!! Cringe
always the best! thanks folks.
Sold.
This channel is awesome
Love you and all the recipes! Keep it coming
Any tips on how to add gooey cheese on top without ruining the wonderful crust and texture of the bread by reheating cheese? What is the best cheese for this?
Try cheesing the other side! Provolone/Mozzarella/Parm mix
@@keetrandling4530 That is a clever suggestion to use the other side. This 3-cheese combo will provide a nice complex flavour profile and still be gooey. Perfect. Thank you!!
I think if you follow this recipe but then turn the bread back over (so its garlic side up), add the cheese, and stick it back under the broiler just until the cheese is melted it should be mostly okay...? Depends on the cheese, obviously, but it should help protect the crunchiness as long as the cheese isn't too oily or moist and right up under the broiler at high heat should help prevent the bread from drying out too much. I think the Provolone/Mozzarella/Parm @Keet Randling would work well.
@@tastyneck You are probably right. Both ways would be fun to try. Thx!!
@@TheMatrix0022 The best part is you can try each method at the same time since the bread is sliced in half anyways! If you do, let us know how it went.
A good bread, Italian style is grilled bread rubbed with garlic clove and olive oil. Nothing beats it.
Excellent video - thanks for all the fantastic info. No idea how ANYONE could place a thumbs down on a cooking video!?!?!?
My favorite cooking show!
Bridget, you are looking amazing these days!
ConstantCompanion
Fine wine.
You convinced me. I am completely hooked
Going to try the garlic bread! I could never be a Vampire or Werwolf! I love garlic on everything!!!! Thanks
My main issue with garlic bread is that, well, there's rarely enough GARLIC in there. In most cases, while it might smell divine when fresh out the oven and a couple minutes later, it really gets bland and the smell dissipates fairly quickly. Then again, I'm Greek and, like all Mediterannean people, I absolutely love the intensity of garlic. Any idea on how to maintain the flavor for as long as possible?
Maybe add the garlic at different stages of the proces. For example: in the dough while fermenting, in the butter, some garlic oil after cooking. Ensures more levels of garlic.
Same here I personally just doubled the garlic for this recipe. I'm greek and Italian so I live off garlic
Sicilian here and yea I agree.
I'm black and I really love garlic too
Try the microplane idea they used. I like the Food Wishes channel, and Chef John explains that grinding garlic in a mortar and pestle gives a much more intense flavor than just mincing it does. You could try that and see if it kicks things up. I'll be interested to see how the microplane does, because the finished result looks a lot like what I get from the M&P.
Love Garlic bread! Briget, you're hair looks beautiful down!!
I'm wondering if you can make this garlic butter and store it in the fridge for future use or will that ruin the garlic flavor???
I make garlic butter and refrigerate it all the time. It will keep for a while. My tl;dr method is below.
I grind garlic in a mortar and pestle, about 25 - 30g for two sticks of unsalted butter. I use a scant teaspoon of coarse salt, in two half-tsp doses, to help grind the garlic into a fine paste. I melt the butter in a double boiler, add the garlic, stir well, and put the top on. Let it go about 30 minutes, stirring a couple of times, turn the heat off, let it sit about 10 more, pour it into a plastic container and refrigerate. Set a timer for about 30 - 40 minutes, get it back out and stir it very well, so the garlic solids are evenly mixed throughout. It will keep for a while in the fridge. The garlic might turn a little green if the garlic is a bit old, but don't worry about it, it shouldn't be noticeable on whatever you spread the butter on, and it's perfectly safe.
Almost 1:00 AM, but I want some of that Garlic Bread and Spaghetti right now!!!
Love the upside down with the sheet pan on top to make it golden brown crust trick!
This is a great channel. Always some useful information.
Can wait use this method!
So cool! Upping my game for sure!
It turned out so delicious. I really recommend this recipe/method. My family loved it!
a healthier alternative is to use virgin olive oil rather than butter. I save money using day old baguettes, I prefer to slice and slather the bread on all sides to get an all around flavor soaked in garlic. A good way of making your own garlic bread croutons or hors d'oeuvre/tapas toast is to simply slow bake smaller pieces of your favorite bread on a low heat setting until they're crunchy.
need to save this for bread subs on keto and when I am off. this is amazing. i don't mind rubbing garlic but I love it so much that the intenser the better.
Intenser is not a word. You more more intense.
love the recap at the end
I made this for a Memorial wknd gathering and it was plenty garlicky. Everyone loved it.
But my question is: Is there an easier way to get garlic paste? Using the microplane grater took me forever and seemed to be a lot of waste of garlic as I could only grate so much.
Other than the grating of the garlic, it was easy to make and turned out great.
Learn to use a knife...its simple. Clown
A garlic press will do the work.
stick butter-1
garlic-4-6 cloves
fresh Parmesan cheese-1 tub
paprika
parsley flakes
Italian seasoning
sour dough bread-1 loaf cut 1/2
chop garlic finely-add to softened butter and mix well
spread on bread then sprinkle Parmesan generously, then
Italian seasoning, parsley flakes and top with paprika
cook at 350 for 10-15 minutes...
also seal completely with alum foil...
He said that temp and length of time dries it out
If you would please do a video. On those ovens / microwaves. Like those little food vendors use at Costco. And let us know which one is the best one to buy. That would be awesome if you would I watched the Crock-Pot when the other day. So I bought that one that you guys showed but I want to get one of those oven / microwaves. Thank you keep up the good work.
Looks absolutely delicious. Ty
I'm drooling.
Omg, That looks really good, I am so hungry, Who is Allison? Let's eat the garlic bread!!! Yes!!! It Looks delish!!!
I make the butter this way (shy of the cayenne) but I put it on the grill to toast it and people love it.
Can't wait 2 try this! Thank u.
Just as you said…Perfect!
Made this yesterday. Only difference was I minced the garlic in a mortar and pestle. It turned out really good regardless.
That’s not mincing. That’s a paste just the same as what he did.
My mouth is watering!
Why do I do this to myself at 2am when I can’t even eat gluten anymore? 😳 Lol! Oh my mouth is watering....this looks like delicious garlicky perfection! 👌🏻😋
I love Bridget's wig; it looks so natural.
Oh that looks awesome I have definitely got a try love garlic bread with spaghetti and lasagna😋💜💕💕💕
Oh yeah, making it this weekend!
1:23 guy admits he did it. Justice for Allison.
Love Garlic bread!
Thanks. I can’t wait to try this.
looks stunning
Does anyone know where I can, if indeed I can, buy this type of bread in the uk?
Wow crystal clear garlic bread.. Love the channel.. 👈 😘
I really like garlic! I want to try this hopefully it doesn’t lose the garlic flavor I love!