GARLIC BREAD INSPIRED BY SCOTT PILGRIM VS THE WORLD

For the Compound Butter Garlic Bread

Start by taking fresh bread and cutting it in half.

Place lightly softened unsalted butter into a bowl. Use a garlic press to crush garlic cloves and add them to the bowl. Then, add finely chopped basil and parsley to the bowl. Finally, add a generous amount of kosher salt and freshly ground pepper. Mash the mixture into a cohesive paste or otherwise known as compound butter.

Generously and evenly slather the compound butter on top of both halves of the bread.

For baking, use one of two methods. Sandwich your bread, wrap it in aluminum foil, and bake at 350°F for about 20 minutes. This method will give you a crisp exterior and soft interior, but it might leave the garlic somewhat uncooked. Alternatively, bake the bread open-faced at 400°F for 7-8 minutes until the bread is crisp and the little chunks of garlic are starting to turn lightly blonde around the edges.

For the Traditional Garlic Bread

Start by melting butter. Then, use a microplane to grate garlic and add it directly to the melted butter. Microwave for 30 seconds to mellow it back out.

Combine 1 teaspoon each of garlic powder and water. Add the microwaved butter and fresh garlic mixture along with salt, cayenne pepper, and refrigerator cold butter to re-thicken the butter mixture into a spreadable paste.

Cut fresh bread in two halves. Spread the paste on top of each half by sort of placing a channel of it down the center of the loaf. Then, use an offset spatula to spread evenly.

Place the bread on a rimmed baking sheet and bake at 450°F for about 4 minutes.

Next, flip your two halves and lightly compress them with another baking sheet. Place back into the oven for another 5-10 minutes. This will ensure that the cut side of the bread is exposed evenly to the heat.

For the Pan Cubano Garlic Bread

Start by adding bread flour, instant yeast, and sugar to a stand mixer. Whisk to combine.

Next, gradually add melted lard along with room temperature water to the mixing bowl as the dough comes together. Once the dough forms into a ball, add kosher salt. Knead on medium speed for about 10 minutes or until a firm but supple dough forms.

Pull the dough off of the dough hook and form it into a ball. Drop the ball into an oiled bowl for 1 ½ hours for its first bulk ferment. Cover it tightly in plastic wrap and let it rest at room temperature until it has doubled in size.

After letting the dough sit, place on a lightly floured work surface and begin patting it out into a large rectangle or until you end up with the dimensions of 8 by 12 inches.

Begin rolling the dough up from the bottom and pinching and pressing to make sure that there are no bubbles. Pinch the seam underneath the loaf until you end up with a torpedo shape.

Place the dough onto a rimmed baking sheet that is dusted with cornmeal to prevent it from sticking and add a nice crunchy bottom of your final loaf. Cover with some generously oiled plastic wrap and let it rise at room temperature for another hour or until it has doubled in size.

Score the dough lengthwise across the top and bake in a 400°F oven for 20-25 minutes until lightly browned and its thickest point registers about 200°F. Let it cool completely for about 3 hours.

Place lightly softened unsalted butter into a bowl. Use a garlic press to crush and add them to the bowl. Add a generous amount of kosher salt and freshly ground pepper. Mash the mixture into a cohesive paste.

Slice your bread in half and slather one half with the garlic butter and slather the other half with the garlic butter mixed with finely chopped basil and parsley.

Place both halves in a 450°F oven for about 4 minutes before being flipped and compressed with another baking sheet. This will toast the bread evenly and prevent the garlic from burning. Place back into the oven for an additional 6 minutes. Slice the breads and sprinkle a generous amount of flaky maldon salt on top.