This is a pretty straightforward and easy garlic bread recipe, but it combines sweet and savory tastes beautifully and combines a lot of things that make me think of Lughnasadh and Mabon…
1 loaf plain white French/Italian bread
2-5 garlic cloves, chopped medium fine
4-5 tablespoons butter (or margarine…or olive oil…but butter is best in my opinion)
seasoned salt (I like Tony Chacherie’s or Lawry’s)
herbs – some combination of 2-3 of the following, dry or fresh
Directions for Preparation:
Preheat oven to about 375
Put the butter and garlic in a microwaveable bowl.
Sprinkle the seasoned salt over it till you pretty much have a thin layer over all the butter/garlic…maybe 1/2 teaspoon?
Add about 1/4 tsp of each herb you’re using
Microwave till butter is melted
Mix herbs and garlic into the butter (just a few whips with an eating spoon works)
Slice the bread into desired number of pieces (I typically go about 3/4 of an inch to 1 inch thick pieces) – try to keep the
bottom of the loaf connected just a bit to hold the shape together during baking
Spoon the seasoned butter onto the bread – I usually just hit one side of a slice, for example every left-hand side of each slice
Make sure you get an even-ish spread of the garlic along the entire loaf
Rub the top of the loaf with honey – probably a tablespoon or two, just enough to glaze the top*
Bake for 10-12 minutes.*
Elena recommends a tablespoon or two, but I watched her liberally pour the stuff out, so put as much honey on the top as you want…
If you want softer bread, put aluminum foil around the loaf, leaving only the top exposed; if you want crunchier bread leave it in the oven a bit longer
If you want to read more about my thoughts on Lughnasadh, go here.