Garlic bread goes great with so many dishes, especially anything made with spaghetti sauce. When I was young I would pile the spaghetti onto a piece of garlic bread and chow down. This is my favorite way to have garlic bread, I use an italian loaf of bread, and when toasted, the bottom and outer edges get crunchy but the center remains soft and buttery. And for a little extra kick of deliciousness I add shredded mozzarella cheese. I don’t include exact measurements since there are loafs of bread of every shape and size, you just want to remember to use less garlic salt and more garlic powder, but its garlic bread, not rocket science.
What you need:
1 Italian Loaf of Bread
Butter or Butter Spread (I use Country Crock)
2 cup of shredded Mozzarella (you will need 2 cups of cheese if you are going to serve the whole loaf, if you are only going to use half, you will only need one cup of cheese)
Preheat oven to 350 degrees Fahrenheit.
Take the italian loaf and slice it in half, lengthwise.
Spread each half of loaf generously with butter.
Lightly sprinkle garlic salt over bread. You do not want to add too much garlic salt because it will be too salty.
Generously sprinkle garlic powder over bread. At this point if you do not need both halves of garlic bread you can freeze one half.
Place garlic bread on a sheet pan.
Bake in 350 degrees Fahrenheit oven for 10 minutes.
Add the mozzarella cheese and bake for another 5 minutes or until cheese is melted and outer edges are golden and appear crispy.
Slice and serve warm.