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This is the best garlic bread, and suitable for tweaking.

Garlic Bread (for 1 loaf)

1 loaf good italian or french bread. You want a fairly smooth crumb and a crispy but not hard crust

1 head garlic
olive oil
salt

6 tablespoons softened unsalted butter or olive oil
0.5 teaspoon salt
2 tablespoons parmesan (optional)
1 tablespoon fresh chopped or dried parsley (optional)

Heat oven to 350-400F.

Cut garlic head(s) in half, put on foil, and sprinkle with olive oil and a wee bit of salt. Wrap well and put on cookie sheet.

Bake around 1 hour. Remove and let cool.

Meanwhile, cut bread in half horizontally.

When garlic is cool, put oil or butter in a small bowl. Squeeze out the roasted garlic into it, picking out the papery bits. Add parm or parley if using (I tend to add the parsley to the non-dairy version, to make the differences obvious when I make both, but if that's not an issue it's nice in the dairy one, too.)

Put half the garlic mix on each half of the bread and spread evenly. Wrap in foil and bake at 350F-500F for 5-10 min. Serve hot, ideally, but it's also great at room temp. If you use the cheese, opening up the foil so it browns is nice.
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