Garlic bread in the galley means taking advantage of what you have, and not missing what's not there.
To keep the bread in good shape I get a hard crusted loaf (one you can flick with a finger, and it doesn't dent), in the frozen and/or par-baked state, if I can get it (If your local grocery has "fresh baked bread" talk to the bakery counter. They have it in back).
I bring this bread on board already cut in half (just because my crew is small) and frozen in a sturdy, closable plastic bag. When it is time for bread, I leave it out to thaw if it hasn't already, slice it, place the pieces in the bottom of the broiler pan that came with my oven, and bake it at 350 for about 8 - 10 minutes. Really until the edges are starting to get a little crispy, and it smells like bread.
Garlic Butter (an excellent job for idle crew - increase recipe as needed)
When you take out the bread to thaw, pull out half a stick of butter (4 Tbs) and let it warm up in a sturdy cup or small bowl.
When it is smoosh-able by fork, stir in
1 clove mined garlic (or 1/2 tsp powdered garlic)
salt to taste
Simply serve this at the table for all to spread on their toasty bread as they would like.
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