I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong – the bread pieces are soggy and yellow due to the butter they use and crunchy and tough on the crust. I want to try and making garlic bread but I want to avoid getting them soggy.
Bread – How to make the Garlic Bread less soggy
bread
Related Topic
- Bread – How to diagnose and adjust the bread recipe
- Bread – What’s the secret to making good turkish bread? (pide)
- Bread – Making sourdough bread in a warm and humid climate
- Bread – How to make the sourdough bread dough stretchy and not have it tear
- Bread – Is there REALLY a difference in powdered milk brands for baking bread
- Baking – How to make croutons crunchier throughout without burning
- Baking – How to make a more apple-y apple cider yeast bread
Best Answer
Restaurants are making garlic bread quickly and in bulk, that can effect their processes, and results. They are usually content to smear the garlic butter quickly, and mostly over the center, because it quickly covers most of the bread. It is forgiving enough, and spreads enough, that the garlic bread they make this way is still pretty good - but being a little more careful might be all you need to make it better for your tastes.
If you're worried about sogginess, use a thin layer of garlic butter to start with, and spread it evenly towards the edges of your bread. If you really want to be careful, scrape the garlic butter back off the very center of your bread. This way, you won't have an extra puddle of butter in the center, and your edges won't get hard and dry from having less.
Additionally, make sure your garlic bread is toasted fairly quickly and at a high enough temperature. If it is toasted at a much lower temperature or sits for a longer time afterwards, it is more likely to melt and puddle and soak the butter into the bread before it finishes toasting. All you really should need for your garlic bread is to warm the bread and toast the top a little. This can be done quickly, and the bread toasted and eaten while still warm and fresh, so it doesn't have time to get soggy.
If you're really wanting a drier garlic bread, you might consider lightly toasting the bread before you put the garlic butter on - and toasting again (or not) afterwards at your preference. This will draw some of the moisture out from the bread, and form a drier crust between the bread and butter, which should help keep it from getting too soggy.