Garlic Bread | Midwest Living

Garlic Bread

Garlic Bread

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  • Makes: 12 to 16 servings
  • Yield: 1 loaf
  • Hands On 5 mins
  • Total Time 15 mins

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Chef Howard Hanna of The Rieger in Kansas City doesn't over-complicate garlic bread. It's buttery, lightly herby and very addictive.


  • 1 1 - pound loaf Italian bread
  • 1 clove garlic, peeled
  • 1/2 cup butter, melted
  • Salt and pepper to taste
  • 1 tablespoon finely chopped fresh parsley


  1. Preheat oven to 350 degrees . Place butter in a small microwave-safe bowl; melt in microwave. Grate or press garlic into butter; stir to combine.
  2. With a serrated knife, split bread loaf in half horizontally. Brush both halves with butter mixture. Season lightly with salt and pepper and sprinkle with parsley.
  3. Put bread halves back together and wrap in foil. Place on a baking sheet and bake until warmed through and slightly crisped, 10 to 15 minutes. Cut into 1-inch slices and serve warm.

Nutrition Facts

(Garlic Bread)

Servings Per Recipe 12, sat. fat (g) 5, Riboflavin (mg) 0, carb. (g) 19, Fat, total (g) 9, vit. C (mg) 0, chol. (mg) 20, Thiamin (mg) 0, pro. (g) 3, calcium (mg) 33, cal. (kcal) 171, vit. A (IU) 264, iron (mg) 1, fiber (g) 1, sodium (mg) 317, sugar (g) 1, Potassium (mg) 47, Polyunsaturated fat (g) 1, Folate (µg) 73, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0

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