Baking Great Bread at HomeCrispy edges, buttery center, and enough real garlic to make this the loaf everyone reaches for first
BeginnerHomemade GarlicBread
by Henry Hunter Jr.
The side dish that steals the show.
Bake Time
15-18 minutes
Yield
One loaf, cut into 12-14 slices
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Homemade garlic bread with fresh garlic, parsley, butter, and Parmesan. Crispy outside, soft inside, and ready in about 30 minutes.
Equipment Needed
Supports the loaf while it bakes wrapped, then open
Creates steam in the first stage so the garlic butter soaks in
For mixing the garlic butter
Lets you split the loaf cleanly without crushing it
For even edge-to-edge spreading
Ingredients
Garlic Butter
Optional if you want to bloom the garlic for a mellower flavor
Optional, but worth adding for a richer finish
Bread
Ciabatta or sourdough also work well if you want more chew and flavor
Prep
Make the Garlic Butter
Fresh garlic and softened butter do the heavy lifting here. If you want a softer garlic bite, bloom the garlic first. If you want it sharper, use it raw.
Click each step to mark complete
Bloom the Garlic if You Want a Softer Flavor
Warm the olive oil over low heat, add the garlic, and cook 1 to 2 minutes until fragrant but not browned. Let it cool briefly before mixing it into the butter.
Mix the Compound Butter
In a small bowl, mash together the softened butter, garlic, parsley, Parmesan, salt, and pepper until smooth and evenly combined.
Pro Tip
Taste the butter before you spread it. This is your best chance to tweak the salt or garlic level.
Precise Timers
Use these interactive timers to track your stages.
Bloom Garlic
Assemble
Prep the Bread and Spread
Split the loaf, spread edge to edge, and reassemble before wrapping. That first wrapped bake pushes the butter deeper into the crumb.
Click each step to mark complete
Preheat the Oven
Set the oven to 400°F (200°C).
Slice the Loaf
Use a serrated knife to split the loaf lengthwise into two long halves.
Spread the Garlic Butter
Spread the garlic butter evenly over both cut sides, getting all the way to the edges so every bite has full flavor.
Reassemble and Wrap
Press the two halves back together and wrap the loaf tightly in foil.
Precise Timers
Use these interactive timers to track your stages.
Preheat Oven
Shaping
Assembly Options
Garlic bread is more about how you assemble and bake it than classic shaping, but your setup still changes the texture.
Watch the Technique
Foil-Wrapped Whole Loaf
Best for a buttery center with crisp edges after the final open bake.
RecommendedClick each step to mark complete
Wrap the Reassembled Loaf
After spreading the butter, press the halves together and wrap tightly in foil so the loaf steams first, then crisps after opening.
Open-Face Halves
Best when you want maximum crunch across the whole cut surface.
Click each step to mark complete
Bake the Halves Open-Face
Leave the buttered halves cut-side up on the pan and bake uncovered the whole time for extra toast and color.
Bake
Bake and Crisp
The wrapped stage keeps the loaf soft and buttery. The open stage gives you the crisp top and toasted edges that make garlic bread worth making.
Step by Step
Bake Wrapped
Place the foil-wrapped loaf on a baking sheet and bake for 10 minutes at 400°F (200°C).
Open and Crisp
Open the foil, fold it back, and bake 5 to 8 minutes more until the cut sides are golden and crisp. Broil for 1 to 2 minutes if you want a darker top.
Slice and Serve
Rest 2 to 3 minutes, then slice into serving pieces while it's still hot.
Wrapped Bake
Open Bake
Baking Methods
Best overall balance of buttery interior and crisp exterior.
Equipment: Baking sheet and aluminum foil
Wrap
Reassemble the loaf and wrap it tightly in foil.
Bake Wrapped
Bake 10 minutes at 400°F (200°C).
Open and Crisp
Open the foil and bake 5 to 8 minutes more until golden.
Nutrition Facts
Per 1 slice • 14 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Best the day it's made, but leftovers can be wrapped and kept at room temperature for up to 24 hours.
Refrigerated
Store wrapped for up to 2 days if needed, though the texture is best fresh.
Frozen
Wrap tightly and freeze assembled or baked garlic bread for up to 3 months.
Refresh
Reheat wrapped in foil at 350°F (175°C) for 10 to 12 minutes, then open for a couple minutes if you want the edges crisp again.
💡 Skip the microwave if you can. Oven heat brings the crust back much better.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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