This is the secret ingredient for the tastiest garlic bread
Bread, garlic and butter are already fantastic ingredients on their own, but combine them and you have the ultimate party bread. Garlic bread; who isn’t addicted to it? Now you may think that a loaf like that can’t get any tastier. Well, I have news for you: it can. There is in fact a secret ingredient that makes your seemingly simple garlic bread even more heavenly.
Garlic bread is a guilty pleasure of mine. When I’m in that kind of mood, I sometimes put a ready-made garlic bread from the supermarket in the oven and eat it for lunch. Nothing more, nothing less. This feels like I’m revealing a big secret now, but I can’t be the only one who often craves garlic bread, right?
The secret ingredient for the best garlic bread
As with almost everything, garlic bread tastes even better when you make it yourself. You don’t even have to make the bread from scratch. We have the ideal recipe for you, using bread from the bakery or supermarket. Now, we do have to admit that this recipe is missing that one secret ingredient. You can of course use it as a base, but you do need to add anchovies. Yep, that’s the big secret to perfect garlic bread!
With anchovies, you have all the complementary flavours at hand. The soft, sweet flavour of the butter, the sharpness of the garlic, the herby flavour of the parsley and the salty umami addition of the anchovies. Parmesan cheese has that effect too, but anchovies have an even more pronounced flavour. They make you want to take another bite. And another. And another. Until you’ve eaten an entire loaf and have a delicious lunch under your belt.
Give anchovies a pat on the back
You don’t need to put whole anchovies between your slices of bread, though. The idea is to chop the fish as finely as possible. Then mix the chopped anchovies with the butter, parsley and garlic. Essentially, you follow the recipe we linked to earlier, but add anchovies to it. It’s as simple as that! Don’t overdo it with the amount of anchovies, by the way. They are an incredibly powerful flavour powerhouse that quickly takes over if you use too much. 1 anchovy per 8 tablespoons of butter is a good ratio.
Another reason why we think anchovies deserve a pat on the back!
Also read:
- Recipe for the ultimate cheese garlic bread
- Recipe: garlic knots, super-quick garlic bread rolls
- So handy: this trick removes the skin from your garlic in no time
Source: The Kitchn
