Rye Free Garlic Bread

Total time25 min

Prep time10 min

Cook time15 min

Golden, garlicky, and impossible to resist, this classic side brings serious comfort to any table. The base is a baguette or Italian loaf — both naturally free from rye — so you get that satisfying chew and crisp crust without any of the grains that can sneak into specialty or artisan breads. A compound butter made with real minced garlic, fresh flat-leaf parsley, salt, and pepper gets spread generously all the way to the edges before the loaf goes into the oven, meaning every single bite is loaded with flavor. The two-stage bake — first covered with foil, then uncovered — gives you a soft, steamy interior and those irresistible golden, bubbling edges at the same time. Optional Parmesan and red pepper flakes take it from simple to genuinely craveable if you want a little extra punch. Slice it crosswise into thick pieces and serve it straight from the cutting board while the butter is still sizzling.

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Ingredients

6 servings

1 large baguette or italian loaf (about 16 oz), halved lengthwise
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6 tbsp unsalted butter, softened
4 cloves garlic, finely minced or pressed
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp kosher salt
¼ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)
2 tbsp finely grated parmesan cheese (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and red pepper flakes if using, stirring until evenly mixed.

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