I think it is dependent on how much you like garlic. This is one of those preps that i very forgiving. You can also add grated parm.

I don't measure butter. I coat the bread with a layer of butter, not to thick and sprinkle on Garlic Salt lightly, never use powder.

Try granulated garlic instead of garlic powder. Just garlic, and does not cake. 1/4 tsp = 1 clove. I get it at Costco. We use softened butter, not melted, and cream the garlic into it. To taste.

We take a little olive oil, and press a garlic clove into it, letting it meld. Then we brush the bread. You get the garlic essence without the excess. I think you could just marinate slivers of garlic and then discard them before brushing. Adding a little chopped parsley would be nice!

The way I made garlic bread was actually garlic toast. Cut the loaf in slices. I used equal parts of olive oil & butter, added 3-5 cloves of garlic (garlic press). Spread on sliced bread and toast. You can use the broiler but we toasted it on a Pizza Pizzazz pizza cooker. (we toasted only one side of the bread) We liked the combination of crispy & soft textures.

Funny I find using a little bit of garlic powder is much less assaulting on one's breath than the fresh bits....you just have to use very little of it. I believe it's 1/8 tsp = 1 clove. When I make salad dressing with garlic powder vs fresh garlic, it doesn't make me taste garlic for the next 2 days.

I think the amount of garlic powder you use would depend on how much you like garlic. And if you tend to rehydrate you garlic before adding it into the fat. Rehydrated garlic powder stands up more in the fat than when garlic powder is activated by just the fat. Blooming the garlic powder in melted butter before applying can give it more of a chance than if one uses room temp butter.

My mom used to do soft butter spread on the bread, then granulated garlic on the bread. Bake it open for the few minutes to melt butter in and toast the bread a little. I tend to make compound butters and spreads and keep the freezer stocked- soften and spread onto bread before baking it open faced. Sometimes with cheese on top for cheesy garlic bread :)

I like toastier garlic bread and it's the way my sons prefer it, sp I started running it under the broiler. I brush with melted butter and use Penzey's Brady Street Cheese sprinkle. Once we tried the Brady Street, it became the go to with my guys. I occasionally sprinkle with more cheese and make a cheese bread, but if the guys are here -- it's just Brady Street.

We used to have garlic bread slices. We buttered individual slices of Italian or French bread with a butter/garlic mixture, sprinkled on parmesan cheese and put it under the broiler.

We make garlic bread on sourdough bread sliced lengthwise using fresh garlic cloves squeezed in a garlic press. The strength of cloves can vary from one head to another, a brief saute in butter does level it out. Added to melted butter, brushed on the bread and then a brief visit under the broiler.

Annie, I make mine with a combo of butter and olive oil. There were few things my FIL cooked that did not include olive oil - and garlic - at some point in the prep so that's what DH was used to ;) FIL did much of the cooking.

DH would be fine with garlic bread made with just the olive oil but I like the taste of butter. I'll heat the butter/olive oil with a couple of cloves of pressed garlic in the microwave, then brush the bread. Not necessarily with a brush, I can use the back of a spoon. Bread either halved lengthwise or sliced. If I have shredded parmesan I'll sprinkle on a little of that too. Hot oven or broiler depending on what else I'm cooking, I have only one oven.

But really, it's hard to do much wrong if your result is hot bread. With butter. And, garlic.

I don't measure. Approx 2 T butter to 2 T olive oil, A couple of cloves or three...of garlic.

Minced garlic seeped in a 50/50 combo of melted butter and olive oil used here. The best bread is a loaf of real Cuban Bread. I am a Cuban Bread snob, the best comes from

La Segunda Bakery (Ybor City, Tampa). Slice the loaf, dip the slices in flavored butter, reconstruct the loaf, wrap tightly in foil, heat in oven.

For garlic bread, I don't care for loads of garlic, so if I were using powdered garlic, I'd probably use the equivalent of one large clove, depending on the amount of bread. I do find garlic powder to be much stronger tasting than fresh.

That said, I make garlic butter with 4 Tbs softened salted butter to 2 Tbs extra virgin olive oil and 2 medium or 1 large cloves of finely minced fresh garlic, and spread it on French bread, sliced lengthwise, then once it's toasty and crisp, I cut it crosswise into pieces for serving. Sometimes I add some chopped fresh marjoram and black pepper.

I like garlic bread that's soft on the inside, crispy on the outside, and I use the baguettes from Trader Joe's.

Idk but always more butter. I also like to add parmesan cheese.

My preferred technique is to cut a loaf of fresh french or sourdough in half. Then I mix softened butter, diced garlic and parmesan cheese together, then spread the mixture on the bread, top with a bit extra parmesan, then broil. When I have extra fresh herbs I might spinkle fresh parsley or basil on the top when the bread comes out of the oven. So good.

As so many like olive oil, I plan to test out my spread with a bit of olive oil added to the mixture next time.

The way I fix it for us (just the two of us) is I cut enough slices(Italian loaf) for our meal then put butter on both sides and sprinkle with some garlic salt, then I put it in a skillet to brown a little on each side. If I were doing it for a crowd, I would probably do it the same way only put it in the oven then turn it over to brown the other side.

I simmer crushed garlic with butter, then stir in some basil, fresh in the summer, dried in the winter. I cut a french or italian loaf into slices, not all the way through and brush all the cut sides with butter, wrap in foil, then unwrap for a few minutes to get the crust crusty. I am considered to be a decent cook, I am not afraid of complicated recipes or ingredients, but I burn garlic bread 90% of the time. It seems to be the way I roll.

i like to mix melted butter and garlic powder in the microwave, and let it cool completelty, often adding some crushed garlic for pops of intense flavor. I use it on toast

Judy, that is what my mother always did. It was delicious. She used long loaves of Pepperidge Farm French bread, sliced them almost through on an angle to create a lot of small pieces, then she buttered and shook garlic salt in between each cut. Popped in oven to heat/brown/crisp. SO good. Soft inside of each slice with crispy crust.

I make a lot of garlic bread as I cook for groups and I used to do the slice not all the way through and it's a whole lot easier if you slice the loaf completelycompletelycompletely.

The joy of editing here on my phone.

Well I made it...used 1/4 tsp garlic powder in about 1/2 cup butter melted, sliced the bread almost all the way through, buttered each side of each slice and poured the rest on top, baked 15 min covered in a 350 oven and then uncovered for the last 10 min. Came out delish and it all went.

Everyone has a guilty food pleasure or a fond memory of a food that they used to eat that would now be considered "out of style". I try to keep that in mind when I feel the need to critique someone's menu or dish choices.

For years my guilty food pleasure from childhood was my neighbor's spaghetti salad. Cold plain spaghetti, cheap bottled Italian dressing, and shaky cheese. It was different and fancy in 1973! Sadly, I can't eat it anymore because shaky cheese wrecks my stomach.

@deegw is this your Shaky Cheese? If so, I like that name.

No thanks to the cheese in the green shaker. Buy a hunk of real cheese (Trader Joe's or Costco for best prices) and a fine microplane.

sushi, did you not read my comment about guilty pleasures and fond memories of childhood food? I know that freshly grated parm is superior, but that wasn't the point ; )

Sorry, but I have no childhood memories of how wonderful the stuff is. I never liked it.

I never said it was wonderful, I said I associate it with fond memories from childhood. Do you have any guilty pleasure foods or have a soft spot for a food from your childhood that today's foodies would condemn?

Haven't had it in 50+ years, but when I was a kid I liked velveeta when Dad would buy it.

Shaky cheese and velveeta were in my childhood cheese rotations, too, as well as Spam and chipped beef in milk gravy over toast (SOS, for those in the know). Many small town grocery stores didn't carry the vast selections we're used to today. I didn't realize you could buy a wedge of parm until well into adulthood.

DH had fond memories of Dinty Moore stew. His family really couldn't afford the new-fangled processed stuff so it was a very big deal when they had it. He purchased it years later when we were first married and it did not live up to the fond memory.

Oh gosh - Kraft Parmesan in the can was all you could get back in the 60s here. Anyone else recall their pizza kit in a box that included a tiny green can of the stuff?

Slightly back on topic, hubby and I are forever amused by the idea of purchasing frozen toast 😄

And it comes in garlic flavor too!

My fond childhood food memory is Chef Boyardee Beef Ravioli in a can. It was one of my most asked for foods when I was ill. I don't know if I would like it now. DH still prefers Kraft Parmesan in a can to the real stuff and he likes Velveeta. I also like Velveeta for a classic grilled cheese, but real cheese for most everything else.

Carol, I have known people who swear by the frozen toast. We even got a box as part of a meal brought by a friend after my mother passed. Honestly, it wasn't what we make, but it wasn't bad -- and it certainly transported and heated just fine.

I grew up with the green can, but alway have a Costco size wedge of the good stuff -- sometimes not that far away from a box of Velveeta. We use it mostly for queso dip and one casserole that is one of my son's favorites, but there was also a time it was the only way I could get pills down my dog. The Houston Chronicle ran a Food section article about the queso at a number of the best restaurants in town -- a number of the chefs admitted to using Velveeta in their recipes and gave their reasons. Made me wonder how many people ate Velveeta and swore they never would.

I like and use 4C brand cheese, which comes in a can and jar, has no fillers or additives but do not use Velveeta ever. although it's a health/taste preference. It works well. I understand why chefs might use it and not want to admit it! I also buy authentic wedge Parmesan.

Although it doesn't taste awful in dishes with other cheeses, Velveeta is the corn syrup of cheeses for binding.

Moms sgetti is a fond memory. Boxed Kraft spaghetti, hamburger, canned mushrooms, and the packet of cheese that came in the box went into the pot. There was extra shaky cheese on the table, along with a lot of garlic bread. Now a days I tend to grate the cheese from the wedge.

Block Velveeta was a childhood thing, it went in a handful of stuff. Government cheese was great in stuff too, very similar. Now I almost never get a block since I don't tend to use it. But I do keep a couple packets of the liquid stuff on the shelf and a package of wrapped slices in the fridge.

Oh I'd forgotten about the meat ravioli in a can...it used to be one of my favorites too as a kid...

Hey FWIW, I learned awhile back gov't cheese was made from very high quality cheeses, but unfortunately, its reputation suffered because of public perception.

https://www.npr.org/2021/05/21/999144678/big-government-cheese-classic

I like American single slices type cheese, and I buy the organic kind - mostly TJs - and I can easily conjure up the memory of the distinctive taste and texture of Velveeta without actually eating any.

I used to love canned tamales - I think by Hormel - very similar to that canned ravioli - mushy comfort food 😃

I'm lazy: I buy it at the store all ready for the oven. LOL

I use fresh French bread. I cut the bread down the middle, liberally butter both sides, sprinkle with garlic powder, paprika, and freshly grated parmesan cheese. Then, I cut it into slices. I place it under the broiler until just brown and crispy. I never wrap in foil as it steams the bread. I'll try the olive oil/butter combo next time.