May 31, 2012

texas toast

Let's talk bread.  Thanks.  I didn't think you'd object.

It's pretty much a staple.  Very rarely can you call anything a "meal" without it.  (Or maybe that's just me?  Are you so enamored with the yeasty, floury deliciousness?  Never mind...don't answer that.  I prefer to happily continue to live in my dream world of rolls and loaves.)

Serve this garlicky toast with some New England Clam Chowder.  For the 24x24 meal, I did.  And it was enjoyed by all.  You can't go wrong.

Texas Toast
Serves 10

  • 2 loaves white bread
  • 1/2 c butter, softened
  • 4 large cloves garlic, pureed
  • pinch of red pepper flakes
  • generous chookie chookie of oregano, onion powder and garlic powder
Let butter sit out until it softens.  Preheat oven to 350 degrees.  Once it's soft, mix butter with garlic (I pureed the garlic in a food processor), red pepper flakes, oregano, onion powder and garlic powder.  Cut the loaves of bread into 1" slices and spread the butter generously on the slices.  Bake on a baking sheet for 5-10 minutes, until butter is melted and it's just starting to brown around the edges.  Check the bread often while baking, so that it doesn't burn.

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