Champion recipe! So you never again have to pay around 15 “Dilmas” for a package of 4 garlic breads, because no one can, right? It’s a good scandal and it’s a breeze to make. You can use stale bread or another type of bread that you prefer, which works just as well. You can bake it in the oven if you prefer.
For each French bread you will use:
1 tablespoon of softened butter
1 tablespoon mayonnaise
1 teaspoon of garlic paste or that amount of finely chopped garlic
1 teaspoon of parsley.
Mix everything until it becomes a cream. Cut the bread without separating the slices. Thus:
Spread a good amount of the “cream” on each slice and a little more on top. Wrap in aluminum foil and place in the refrigerator or freezer for a few minutes. This will cause the butter to harden (which is why it is not advisable to use margarine as it does not harden).
It’s important to refrigerate it, because if you put it straight on the grill the cream will melt too much and the bread won’t be moist like the ones we buy. Do you have that soft, creamy crumb? So, it stays the same!
If you want to make it in a conventional oven, wrap it in aluminum for 10 minutes in a medium oven, then remove the paper and leave it for a few more minutes to brown.
On the grill, just take it out of the freezer, unwrap it and bake it. Stay di-vi-no!
I swear this photo doesn’t represent how delicious this bread is. So do it and tell me later, okay?
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