1  lb. loaf French or Italian bread, unsliced
4 or 5 Tablespoons unsalted butter, softened (do not melt)
2-4 cloves garlic, very finely minced or pressed
1/8 teaspoon salt
approx. 1/4 teaspoon paprika (optional)

Line a shallow baking pan with tin foil for easy cleanup. (you can use it to wrap any leftovers.)

Cut a one-pound loaf in half crosswise. Cut bread in half lengthwise to make 2 pieces. Cut each piece in half again, also lengthwise (4 wedges total).  Repeat with the other side; 8 wedges total.

In a small bowl, combine softened butter and garlic, add a touch of salt if you use unsalted butter. Spread mixture over cut edges with a butter knife. Arrange in a shallow baking pan and lightly sprinkle with paprika (optional). Note: Don't cream the paprika into the butter/garlic mixture (it won't look or taste as good.)

Bake garlic bread until golden brown on all cut sides, approximately 5-8 minutes. Watch it near the end of cooking time, the paprika can develop a bitter/burned taste if it browns too much.

Substitute minced shallots for the garlic.
Mix in some chopped, preferably fresh, herbs--
try parsley, chives, dill or rosemary.
Add a little freshly grated Parmesan cheese.

-A recipe from Rhonda Haavisto
Garlic Bread
go to garlic 2004 herb of year
Serves 4 - 8
Preheat oven to 400 degrees F.
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