Dd's Garlic Bread Loaf

Didi says:  Dis was da bomb…da bottom gets super crispy from all da buddah and da top is gooey melty yummy !!  😉

GARLIC PULL APART BREAD LOAF

 

½ 6-8-inch round loaf country or sourdough bread

3-4 TB butter 

1 ½ TB olive oil 

2 cloves garlic, finely grated 

Kosher salt 

1 TB Italian parsley, chopped

1 tsp. dried basil 

3 TB Pecorino cheese, grated (can substitute Asiago or Parmesan cheese)

 

Preheat oven to 400 degrees. Use a bread knife to cut lengthwise into top of bread loaf,

stopping short of cutting through to bottom of the loaf. Turn loaf and cut cross hatch

pattern; again, stop short of cutting through to bottom of bread loaf (so the loaf holds together).

In a small saucepan over low heat, melt butter. Add olive oil and garlic. Cook, stirring often, until very pale golden, 4 minutes. Stir in pinch of salt, parsley and basil. Remove from heat.

Place large sheet of aluminum foil onto baking sheet. Place bread loaf into center of foil.

Gently separate cubes of bread from top of loaf. Spoon butter mixture into “cuts” of bread.

Spread over cut surfaces, saving 2 TB of butter. Drizzle remaining butter on top of loaf.

Distribute cheese between cuts and on top. Wrap bread loaf in foil forming pocket on top

area of bread, making sure to not touch surface of bread. Bake bread until heated through,

10 minutes. Unwrap foil and continue baking until slightly crisp, 5-7 minutes more.

Serve immediately. Serves 2-4 depending on size of loaf.