| Yield 1X: | 8.00 | pc | Allergens: | ||
| Portion: | 2 | pc | Gluten, garlic, dairy | ||
| Portions: | 4.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| French loaf, cut into eight pieces | 1.00 | 2.00 | 3.00 | |||
| Garlic butter (bread, dip) | 2.25 | 4.50 | 6.75 |
Cut each loaf of bread into five equal pieces, then cut each piece in half. Spread the butter evenly over each cut face.
Reassemble the bread then wrap tightly in plastic wrap. Store at room temperature until needed. To serve, unwrap each portion and place into a 500 F. oven. Cook until golden brown.