This golden, buttery triple-garlic bread is the dinner side that deserves to be a star

Becky Krystal

THE WASHINGTON POST – Putting things into words is my job. But sometimes, I wish I could just step back and let you bask in the glory of a dish. So please take a second to admire this garlic bread.

Of course, it would be even better if you could smell it and even better than that if you could taste it. You are just going to have to take my frustratingly intangible word for it: This is one heck of a recipe.

I have eaten my fair share of frozen Texas toast and foil-wrapped grocery store loaves. They are fine, they are garlic bread, I will eat them! But let us forget passable. You deserve great garlic bread.

My buttery, golden, aromatic Triple Garlic Bread incorporates roasted garlic, fresh garlic and garlic powder. I liked the mix of sweet, sharp and savoury that the three bring to the table, but feel free to mix and match or tweak the ratios.

Triple garlic bread. PHOTO: THE WASHINGTON POST

TRIPLE GARLIC BREAD

Active time: 10 minutes | Total time: One hour five minutes

Eight to 10 servings

Make Ahead: The roasted garlic and the garlic butter can be made several days in advance. Let the butter soften to a spreadable consistency at room temperature before proceeding with the recipe.

Storage Notes: The garlic bread is best the day it is made, but leftovers are decent toasted for one to two days.

INGREDIENTS

One head plus one to two cloves garlic

Extra-virgin olive oil

113 grammes unsalted butter, at soft room temperature

Half teaspoon kosher salt

Quarter to half teaspoon garlic powder

One tablespoon minced chives

One large, good quality loaf French bread, sliced in half lengthwise, as if you are opening a book

DIRECTIONS

Position racks in the middle and upper third of the oven and preheat to 400 degrees Fahrenheit.

Rub off the loose outer layers of papery peel from the head of garlic, then cut the top quarter off horizontally and discard. Drizzle the remaining portion of the head with oil. Wrap in a small piece of aluminium foil, place on a small, rimmed baking sheet and roast for 40 to 50 minutes, or until the cloves are very tender and caramel-coloured. Unwrap and let cool (leave the oven on), then squeeze out each roasted clove into a medium bowl and discard the skins.

Using a fork, mash the roasted cloves into a smooth paste. Add the softened butter, salt, garlic powder and chives. Grate the fresh garlic cloves directly into the bowl using a rasp-style grater, such as Microplane. Beat the mixture with a wooden spoon until smooth and fully incorporated.

Divide the butter evenly between the two halves of bread and spread evenly to coat. Bake on a large, rimmed baking sheet (middle rack) for 10 to 15 minutes, or until the edges of the bread are crisp and golden.

The butter will look as if it has been baked into the bread without too many spots that look overly saturated, though a few wetter areas are OK. Transfer the sheet pan to the upper rack, turn the broiler to high and broil until the surface of the bread dries out a bit more and turns golden in spots, one to two minutes. Watch carefully, as it can burn quickly.

Slice into pieces and serve.

Nutrition | Calories: 235; Total Fat: 11g; Saturated Fat: 6g; Cholesterol: 24mg; Sodium: 290mg; Carbohydrates: 28g; Dietary Fibre: 1g; Sugar: 1g; Protein: 6g.