A Big Batch of Garlic Bread to Freeze

So, here's a new thing I've been doing lately. I used to buy frozen garlic bread from the freezer section of the grocery store. I would get the kind that's like a little box with 6 or so individual slices of garlic toast, and you can take out however many you need and stick them in the oven for a few minutes and voila. Well, recently I decided that I should try to make my own frozen garlic bread. I wanted to come up with something that was less processed, less expensive, more yummy, and just as convenient. And I succeeded! Well, it's not exactly convenient, because it takes a long time to make... But once you get it made up, you've got garlic bread for like a month. Here's the story of the big ol' batch I made last night.



I started with a loaf of pre-sliced French bread from the Walmart bakery and two sticks of butter.



For this batch I used 6 cloves of garlic. (Aren't they pretty?)



And I rubbed them up against this thing. (Is that called grating when your talking about garlic? I don't know.)



I added the garlic to the bowl with the softened butter, along with some chopped parsley.



Then I stirred it all up, and the garlic spread was complete.



I spread it onto all of the bread (I had just enough to do the entire loaf) and put them on these baking sheets to sit in the freezer over night. I covered them with plastic wrap before tucking them in for the night.



Then today I consolidated the frozen pieces of bread into this air-tight container. And I'm good to go! When we get ready to eat some garlic bread, I will just take out however many we need and stick them in a 350 degree oven for about 10 minutes. No thawing needed, they can go straight from the freezer. Beautiful!



Just serve it up with your favorite Italian thing, like spaghetti & meatballs! These are from a previous batch.

One day I'm going to do this with homemade bread, and it's going to be so much more awesome. (But this is good for now.)

Note: I used salted butter. Because that's all I buy. Because I love salt.

Another note: I now know that this batch turned out sooooo good. You should try this.