Rich’s mom is visiting with us for the week, so I’ve been embellishing our normal fare just a little bit.
One tweak is bread. I know she enjoys bread or rolls with her dinner, and when I came across the ‘twofer’ mini baguettes in the bake shop at the market, I recalled this recipe, which is based on an old herb bread recipe my aunt Buzz used to serve. The nice thing about this ‘recipe’ is that you can make it well ahead of time and stash it in the freezer until needed – no muss, no fuss.
INGREDIENTS
Feel free to adjust and swap out seasonings to suit your tastes and spice cabinet.
•1 French baguette
•1 stick unsalted butter
•1/2 tsp granulated garlic
•1 tsp dried parsley
•1/4 tsp seasoned salt
•1/4 tsp Aleppo pepper
Allow the butter to soften at room temperature for a couple of hours, then blend in the seasonings and mix well.
Slice the bread down the center almost all the way through and spread the loaf open, then spread the seasoned butter along both halves.
Press the bread back together, then slice across the loaf – again almost all the way through.
Press the loaf back together again and wrap tightly in aluminum foil.
That’s it! You can now stash the wrapped loaf in the fridge or the freezer until needed.
To bake, thaw the bread (if frozen obvs) and heat your oven or grill to 350º.
Bake the bread for 20 minutes, then open the foil, pull apart, and serve. A little more time in the oven or on the grill is fine, it all depends on how crispity you like your bread.