Best 5 Garlic Butter For Freezer Garlic Bread Oamc Recipes

FREEZER GARLIC BREAD RECIPE

Steps:

• Set out a loaf of French bread. Make cuts every inch or two (depending on how thick you want your garlic bread) down the loaf about 6/8ths of the way through. Don't cut all the way down to the bottom.
• Soften the butter and mix with minced garlic and the seasonings. Spread the butter mixture down between the bread slices.
• If you want, you can sprinkle shredded Parmesan cheese in between the slices on top of the butter mixture.
• Wrap the loaf in two layers of tin foil. Freeze.
• To serve, take it out of the freezer. Keep the aluminum foil on it and place in the oven. Cook at 350° for 15 minutes. Open the foil to allow the steam to release.
• Change the oven temperature to 450° and put it back in the oven for another 10 minutes.

HOW TO MAKE FREEZER GARLIC BREAD

Steps:

• Combine the butter, garlic, olive oil, salt, and dried parsley. Put all of the ingredients into a bowl, then mix them together until they are evenly combined. If you own a food processor, you can use that instead.
• Slice the bread into 1-inch (2.54-centimeter) thick slices. If you cannot find a loaf of bread that is exactly 16 inches (40.64-centimeters), you can use a different one. This recipe will make enough butter for 16 slices of bread; you may have some butter left over, or you may have to make more.
• Spread ½ tablespoon (7.5 grams) of the garlic butter onto each slice. Scoop the butter onto the bread slices first, then spread it around with a butter knife. Only butter one side of each slice of bread.
• Place the slices onto a baking sheet, then freeze them for 15 minutes. This will give the butter time to solidify, and prevent it from sticking in the next step.
• Place the slices into freezer bags. You can fit two slices into one quart-sized (liter-sized) freezer bag. Do not cram the slices into the bags. They should not stick, but if you are worried about it happening, you could put a sheet of parchment paper, freezer paper, or wax paper between them.
• Date the bags, store them in them in the freezer, and eat the bread within 3 months. To heat the garlic bread, preheat your oven to 400°F (205°C). Take the bread out of the bags, then put it onto a baking sheet. Bake the bread for 10 to 12 minutes, or until the edges turn a golden brown color.

GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

GARLIC BUTTER FOR FREEZER GARLIC BREAD (OAMC)

Steps:

• Put the softened butter into a bowl.
• Add the pepper in a little pile on top of the butter.
• Brown the minced garlic in a non-stick skillet on low heat until the water evaporates.
• Add a drizzle of EVOO and stir to combine.
• Continue to cook until the garlic begins to turn light brown.
• Add the Italian seasoning and another drizzle of EVOO.
• Stir to combine.
• Leave on heat until the seasonings feel like they have softened under your spatula.
• Scrape the garlic mixture into the butter bowl on top of the pile of pepper (yes, while it's hot, it will melt a little of the butter to better blend the flavors).
• Wait about 10 min for the garlic/seasoning to cool a little then mix everything together.
• If using to make garlic bread spread liberally onto the cut sides of the bread and put two spread sides together facing each other. Wrap in foil and either freeze in a Zip-loc bag or bake at 350 degrees for about 6 minutes. If baking off the bread from the freezer allow the bread to defrost first.

GARLIC & PARMESAN BUTTER (TO FREEZE FOR FRENCH LOAF)

Steps:

• Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
• Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
• To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
• Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.