Appears in Cook's Country October/November 2010
If you follow our tips, perfect garlic bread is as near as your next loaf.
Preheating a baking sheet jump-started the crisping as soon as our Olive and Thyme Crispy Garlic Bread went into the oven. Cutting the loaf into slices (instead of making accordion slits in a whole loaf) exposed the most surface area to the...