Reviewed: Jan. 3, 2007

Made some changes that brought this up to a five star rating! One, don't melt the butter, soften it. Then mix the other ingredients {I omitted the rosemary and left out the garlic salt in favor of additional garlic powder} in the with softened butter and spread on the bread. When you have only five minutes of baking time left, add a liberal amount of mozzarella cheese to the top. After five minutes it will be just melted and nice and gooey when you take it out of the oven! Perfect!!!

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120 users found this review helpful

Reviewer:

caliboo

Reviewed: Jun. 1, 2001

The flavor of the butter is absolutely delicious on the French bread. I will, however, omit the garlic salt next time as it is too salty. This recipe makes more than is needed for one loaf of bread (probably just the right amount for one and one-half to two loaves).

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71 users found this review helpful

Reviewer:

stephlouie

Reviewed: Sep. 1, 2010

I cut this recipe in half, used garlic powder instead of garlic salt and I used sandwich bread that needed to be used up. (Ghetto? Sure. But it works just as any other bread would.) Family thought this was very tasty. I did not have any, I just looked at it with longing.

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47 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 11, 2003

My family loved this, didn't have a french loaf, just some "wonder" slice bread, slightly toasted the bread and then put spread on both sides and cook about 5 minutes longer then the recipe called for, let sit a couple of minutes it turned out great. Oh yeah the most important thing use unsalted butter, that way when you use the garlic salt it will not turn out too salty.

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36 users found this review helpful

Reviewer:

RWFINS

Reviewed: Feb. 28, 2005

This is the BEST garlic bread I've ever tasted!!!! The only changes that i made were to just soften the butter instead of melting it....it spread much easier, and i also added more parmesan on top before i baked it. I will definately used this recipe again and again!

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29 users found this review helpful

Reviewer:

JJBURKE81

Reviewed: Sep. 1, 2001

I thought this was good, except it was too salty. Next time I would cut the garlic salt in half and add more garlic powder.

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24 users found this review helpful

Reviewer:

KATMARNIN

Reviewed: Mar. 2, 2003

I thought that this recipe was great. I didn't have any garlic salt so I just used more garlic powder and it turned out perfect!

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22 users found this review helpful

Reviewer:

skram

Cooking Level: Intermediate

Reviewed: Nov. 12, 2003

I made this recipe last weekend for a dinner party. It was AWESOME! The one reviewer who said it didn't have the right combination of spices must have done something wrong, because this is the best and easiest garlic bread i've ever made! Also the recipe calls for 1/2 cup of butter which is one stick, not two as one reviewer said. The rosemary gives it it's unique flavor. I followed the recipe exactly, and added just a scant bit of freshly grated parmesan cheese on top. This is my new 'bread'! Thanks for sharing.

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21 users found this review helpful

Reviewer:

PAMMMY

Reviewed: Jun. 2, 2008

Excellent garlic bread! I followed other advice and used no garlic salt all garlic powder and did not melt the butter - made it into a spread. However maybe my oven is different it's brand new - I heated it to 425 for 10 - 12 minutes for a great crispy garlic bread!

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19 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 12, 2006

Great garlic bread. I recommend using more garlic powder (3/4 tsp.) and less garlic salt (1/2 tsp.). Otherwise good as stated. This way it will be more garlicky than it is salty which is how we like it. It was gobbled up at a recent bbq. Thanks!

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19 users found this review helpful