Forum: cooking.stackexchange.com
Tags: <bread><garlic>
Title: What are other techniques to make garlic bread?
Question: I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own?

Answers:
sents: text: I find garlic powder to be kind of meh when making garlic bread.
text: I suggest using fresh garlic that is finely minced that has been mixed with softened butter.
text: You simply spread it on, cook, and enjoy.
text: Here is a recipe demonstrating this technique (I have not used the recipe): http://simplyrecipes.com/recipes/garlic_bread/
answer_details: author: cooking.stackexchange.com/users/60/hobodave
score: 9
sents: text: For quick & easy garlic bread, I'll toast the bread first, and then scrub a clove of garlic over it, finishing with butter or oil.
text: Very little prep or cleanup, and a bright, intense flavor... Be careful not to rub off too much garlic on each slice (unless of course you're very fond of garlic).
answer_details: author: cooking.stackexchange.com/users/86/Shog9
score: 6
sents: text: This is probably relatively unconventional and a completely different technique than you described altogether, but it answers the question in the title :) When I'm making a stovetop dinner and don't feel like heating the oven/toaster oven/grill/broiler, I'll often melt some butter into a pan, throw some (fresh) garlic and spices in, give it a minute, throw the bread in, and crisp the bread up right in the pan in the butter.
text: Quick and easy!
answer_details: author: cooking.stackexchange.com/users/1236/stephennmcdonald
score: 5
sents: text: This would be a good application for a compound butter.
text: Start by roasting a head of garlic.
text: Mix the garlic mush with softened butter (and any other spices you want, such as salt and finely chopped parsley) and re-chill.
text: Use as a finishing butter as well as for the bread.
answer_details: author: cooking.stackexchange.com/users/1887/Martha F.
score: 4
sents: text: A few different techniques that I use, depending on what I have on hand, how many I'm cooking for, and what sort of time constraints I'm dealing with.
text: Slice bread, grill under the broiler '
text: til toasted, then rub with a whole garlic clove.
text: Slice bread, grill the bread under the broiler 'til toasted, then spread with roasted garlic.
text: Slice bread, grill the bread under the broiler '
text: til toasted, then drizzle with olive oil (okay, I use a pump sprayer), and lightly sprinkle with garlic powder.
text: (I've done this one I've done with sandwich bread, too ...
text: you typically need a firmer bread for the first two, though)
text: split the loaf, spread with pesto
text: (may need to thin first with extra olive oil), close back up, wrap in foil, and bake.
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 4
sents: text: You have a few other options than your specialty powder: Look at the ingredients on your garlic bread powder.
text: They probably include at least garlic powder and salt.
text: You can make your own "garlic bread powder" by mixing these spices and then sprinkling them over your dish.
text: Garlic powder is going to be more versatile then a special purpose mix.
text: For example, garlic powder is a key component in many spice rubs for meat.
text: Instead of using powder, finely mince some garlic itself.
text: Heat oil until just warm and add minced garlic.
text: Let sit for a while to infuse.
text: Strain out garlic, pour over toasted bread.
text: Add a small amount of finely minced garlic to melted butter.
text: Spread over toasted bread.
text: Less garlic is definitely more here.
text: You asked if you can make your own garlic powder.
text: The answer is yes.
text: Completely dehydrate some garlic (a dehydrator would be useful here) and crush it with a mortal and pestle or in a food processor.
answer_details: author: cooking.stackexchange.com/users/1816/justkt
score: 3
sents: text: Raw garlic can be over powering and have a odd after taste and although I have just minced garlic and butter together for garlic bread I've found the garlic doesn't cook.
text: Instead if you have time I'd recommend roasting the garlic first and add the cooked content to the butter, or gently frying the garlic.
text: Finely chopped parsley is good to add at the end too!
answer_details: author: cooking.stackexchange.com/users/2391/vwiggins
score: 3
sents: text: You can use crushed garlic instead.
text: Mince a clove or two of garlic and then crush it with either the flat of your knife or the back of a spoon.
text: This is unrelated to replicating garlic powder, but topping the bread with mozzarella cheese and various Italian spices is also delicious :)
answer_details: author: cooking.stackexchange.com/users/1484/Dorrene
score: 2

Summary of the answers:
You can use crushed garlic instead, which can be mixed with softened butter. The bread can also be toastted first, then scrubbed with a clove of garlic and then spread with butter or oil.
Mix together minced or crushed garlic with butter and rub on.