Garlic herb batter bread
Bread
Although I adore garlic and love bread, I don't like the typical slice of garlic bread made from a slice taken from a French or Italian loaf and slathered with butter that's mixed with minced raw garlic or garlic powder: To me, that stuff is too sharp, overpowering the flavors of whatever it's served with. This recipe was given to me in 1987 by my friend Joann, who has a nasty habit of clipping recipes that she wants me to make. The original called for a teaspoon of garlic powder, which I immediately decreased to 1/2 teaspoon and in subsequent versions omitted altogether, substituting fresh garlic softened in butter. It also called for a quarter-cup of sugar, which was decreased to a tablespoon. At the time, I didn't own a KitchenAid stand mixer and had to stir the thick batter by hand--it takes a while, but a heavy-duty mixer isn't necessary for success. Neither is a casserole dish: I've made rolls by scooping the batter into well-greased mini, regular and large muffin tins, and I've made free-form rustic loaves by scraping the batter onto parchment-lined baking sheets. Don't try to substitute fresh basil and oregano for their dried counterparts--trust me, this is one exception to the rule that fresh is better, even if the amounts of fresh herbs are tripled.
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