Garlic Bread – AKA Crack Bread
Delicious garlic bread that has so much flavor and ooey gooeyness you’ll want to make and eat it daily. Garlic bread, aka crack bread will become a family favorite.
Before Jack was born, Troy and I lived in Los Angeles for about four years. It’s been more than nine years since we returned to Washington, but I still find myself occasionally reading the Los Angeles Times online. I like reading about where we lived, and sometimes I see really interesting stories.
Years of reading that newspaper finally paid off, because I stumbled on a recipe that will forever be known as “Crack Bread” in my house.
From time to time, the newspaper will have a reader email in asking for a recipe from a certain restaurant. Usually, the restaurant will supply it to the Food editors, and they will then reprint it for everyone. I’ve seen some interesting things in this section of the website, but something about this cheesy garlic bread recipe spoke to me.
I read the title and the notes from the LA Times Food team going on and on about how good it was. I was sold. Then, I saw that the recipe called for ONE WHOLE CUP OF MAYO. And I puked a bit in my mouth.
I wanted this bread in a bad way, but the mayo was not going to grace my plate, so I’ve adapted the original recipe. While I’ve never had the original, this crack bread is already semi-famous in our family. Whenever I make it for family dinner on Sundays it is devoured in seconds. I’ve needed to use my fork to defend a piece on my plate before.
If you want to make this garlic bread extra special, try your hand at making your own baguettes. I learned how when the people at Mother Earth News sent me a copy of Plowing With Pigs. There is a DIY baguette recipe in there that is amazing. I found a baguette loaf tray at Goodwill after months of searching (I actually gasped when I saw it and made an older lady laugh), but they are also available online if you’re not interested in hunting one down.
Crack might be whack, but this Garlic Bread – AKA Crack Bread is totally worth the trip down the rabbit hole.
- 1 baquette
- 1/4 cup butter, room temperature
- 1/4 cup cream cheese, room temperature
- 1/3 cup shredded or grated Parmesan
- 5 basil leaves (if using dried, use 1 tsp), minced
- Small handful fresh parsley (if using dried, use 1 tsp), minced
- 1 tsp dried oregano
- 5 cloves garlic, crushed or chopped
In a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat on medium until well combined.
Add the Parmesan and garlic, and beat until well combined.
Add the herbs, and beat on low until the herbs are distributed. Remove from the mixing bowl, and place in a bowl with a lid, and refrigerate for about 2 hours. This gives the mixture a chance to really develop a deeper flavor.
About 10 minutes prior to baking, slice the baguette in half, length-wise down the middle. Place on a baking tray lined with foil or parchment. Microwave the butter mix for about 15 seconds to soften. Using a silicone spatula, spread the mixture evenly on the baguettes.
Place under the broiler for about 5 minutes, or until the cheese is lightly browned and bubbling.
Adapted from the LA Times.
To slice, we used kitchen shears since it makes a huge mess to do it with a knife.
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