pane criminale

• annokset: 1lb loaf/2 8oz baguettes

Ainekset

10 large garlic cloves, peeled

2 tablespoons extra-virgin olive oil

8 tablespoons (4 ounces/114g) unsalted butter, at room temperature

1/3 cup finely chopped parsley leaves, basil leaves, and/or chives

1/3 heaping cup finely grated Parmesan

1 teaspoon garlic powder

Kosher salt

Freshly ground black pepper

One 1-pound loaf rustic country bread or two 8-ounce baguettes

Ohjeet

Adjust an oven rack to the center position and preheat to 400°F.

Mince 8 of the garlic cloves. Gently heat a small saucepan over medium-low and add the oil and minced garlic. Cook, stirring and swirling constantly, until the garlic is tender and fragrant, about 7 minutes. Do not allow it to take on any color. (If you sense the garlic is starting to brown, remove the pan from the heat, and add a few drops of water.) Pour the garlic and oil into a medium heatproof bowl and set aside to cool.

Finely grate the remaining 2 garlic cloves. When the minced garlic and oil have cooled to room temperature, stir in the grated garlic, butter, chopped herbs, Parmesan, garlic powder, and salt and pepper to taste.

Deeply score the bread in 1-inch slices, but don't cut all the way through. Use an offset spatula to generously spread garlic butter on one side of each slice, as far down as you can reach. Wrap the bread in aluminum foil and place it on a sheet pan.

Bake for 20 minutes (10 minutes for baguettes). Unwrap the top of the loaf and bake until the crust is browned and crisp, 5 to 8 minutes longer. Remove from the oven and let cool slightly before serving.

Muistiinpanot

You can prepare, wrap, and refrigerate the loaf up to 1 day ahead. Bring to room temperature before baking.

Source: good things, by Samin Nosrat