• Butter: Opt for real butter instead of margarine. It gives a richer flavor and melts better into the bread.
• Bread: French bread is ideal, but Italian bread, baguette, ciabatta, or sourdough also work great. They all have a nice crust and plenty of soft interior to soak up the garlic butter.
• Fresh and Powdered Garlic: Use fresh garlic for the paste to get that pungent, unmistakable garlic punch. Garlic powder is great for even distribution but can’t beat the fresh stuff for flavor.
• Make Cheesy Garlic Bread: Sprinkle some grated Parmesan cheese or mozzarella cheese on top before baking for a cheesy upgrade. It adds a deliciously melty texture and rich flavor to the garlic bread.
• Check Your Oven: All ovens are different, so start checking your bread around the 10-minute mark to avoid burning.
• Broil for Extra Crunch: If you love a crunchier top, pop the bread under the broiler for a minute or two at the end—just keep an eye on it!
• Spread to the Edges: Make sure you spread the garlic butter all the way to the edges of each slice to prevent dry spots.
• Can I make garlic bread without an oven? Absolutely! You can toast garlic bread in a skillet over medium heat. Just butter your bread, add the garlic mix, and cover with a lid to trap the heat. Flip once to get both sides crispy. You can also make garlic bread in an air fryer! Just follow the instructions in the recipe card but check the bread after 5 minutes.

Storage and Reheating Instructions

• Cool: Let your garlic bread cool completely before wrapping it up. 
• Wrap It Up: Use aluminum foil or plastic wrap to keep the bread airtight. This helps maintain its texture and flavor.
• Refrigerate: Pop it in the fridge if you’re planning to eat it within a couple of days. Just reheat in the oven or toaster oven for best results.
• Freeze: Garlic bread freezes really well. Wrap individual slices or a whole loaf tightly in foil, then put it in a freezer bag. It’ll last for about 3 months. Reheat from frozen, adding a couple of minutes to the oven time.