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Overnight Garlic Bread

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"I'll bet you've marinated plenty of chicken breasts, flank steaks, and vegetables, but how about garlic bread? I love to wrap this up, leave it overnight, and then just toss it in the oven for half an hour when people come over. Is it crucial to leave it overnight? No. Is the anticipation of having this ready to bake off in your fridge fun? Yes. The garlic flavor tastes baked through. I love that. Sometimes I make it when I'm at home with my daughter so we don't have to share with any guests! This gets even better when you add slices of mozzarella (you need about 12 ounces) and a sprinkle of red pepper flakes to make an addictive, melty snack."

List of Ingredients

â—¦ 1 (13-inch) loaf Italian bread
â—¦ 7 medium cloves garlic, grated
â—¦ â…“ cup extra-virgin olive oil
â—¦ 4 tablespoons (½ stick) unsalted butter, cut into 10 to 12 thin slices
â—¦ 1 tablespoon flaky sea salt, such as Maldon
â—¦ 1 ½ teaspoons cayenne pepper


Recipe

Cut the bread in half lengthwise as if you were making an oversize hero sandwich. Mix the garlic with the olive oil and spoon over the length of the cut sides of the bread, using the back of the spoon to fully spread the garlic over the bread. Arrange the butter slices on the bottom half of the bread. Sprinkle with the salt. Use a small fine-mesh strainer to dust the cayenne evenly over the whole bread. Close up the bread and wrap it tightly in foil, sealing the ends. Refrigerate overnight.

Preheat the oven to 375° F.

Put the bread in its foil wrapping in the oven and bake until it feels hot to the touch, 35 to 40 minutes. Transfer to a baking sheet and unwrap the foil carefully as hot steam will escape from the bread. Bake, unwrapped, until the exterior develops a little crispness, 10 minutes. Remove from the oven, slice, and serve immediately.

Serves 6 to 8