Robo410 said:if you want to avoid the fat of butter:
roast a head of garlic drizzled in evoo in foil in the oven 1 hr 300* when cool, squeeze the soft garlic out and spead it on the hot crusty bread.
Another way is to make individual toasted slices and rub each with a clove of garlic. the flavor will permeate the bread nicely. (1 or 2 cloves of garlic will do a whole loaf)
Thanks Barb,Barb L. said:I make mine many different ways, the easy way like Middie other times I put it under the broiler to brown, take out and brush my garlic butter that I have simmered awhile. Then sprinkle w/ parms when it comes out.
Kadesma - Like your idea of the addition of anchovies, hubby and I both like them!
Yep, all you do is eliminate the dip,dunk and dripConstance said:Depending on what I'm eating it with, sometimes I like my bread to be soft inside. To fix it that way, I slice the loaf almost all the way through, leaving it attached at the bottom. Then I put bits of butter between the slices, dust with granulated garlic, wrap the whole thing up in foil and stick in the oven.
We do the bread all kinds of ways, though. We haven't tried it with anchovies, however. That sounds good...kind of like bagna calda.