Great Garlic Bread

GARLIC BREAD SPREAD
2 Sticks butter or margarine
-softened

—OR—
1 Stick butter or maragarine
-softened
4 oz Butter flavor vegetable
-shortening; ( i.e. Crisco )

—OR—
1 Stick butter or margarine
-softened
4 oz Olive oil

–PLUS–
3 Or more large garlic cloves
-minced or fine copped
1 ts Dried basil
1 ts Dried oregano
1 ts Dried parsley
1 ts Salt
1/4 ts Fresh coarse ground black
-pepper
1/4 c Fresh grated parmesan
-cheese; ( or to taste
-)Optional

Italian bread( hand or abm)

Note: I did use the machine dough cycle.

If you have a bread machine place ingredients in order as machine instructs
for dough cycle, adjusting water/flour ratio to get a smooth pliable dough
. If you choose the hand method, do the same adjusting flour/water ratio to
form a smooth elastic dough , hand kneading about 8 to 10 minutes .

When abm dough or hand made dough is done, let the dough rise double
covered in a warm bowl in a warm place. Punch down, knead briefly and
divide dough in half for 2 loaves. Hand form into two torpedo shaped
loaves. If you have the metal bread tubular forms for french types bread
use that to let the loaves rise double in.Otherwise shape the loaves less
wide and place on cornmeal lined baking sheets to rise. Slash the dough
deeply in 3 places across the top prior to rising, brush or spray with
water and sprinkle on seseme seeds. When the bread is puffy, bake in a
preheated 450 degree oven about 30 minutes or golden. Spritz with water at
intervals the first 15 minutes of baking. For the crispest crust, place on
preheated baking stones if possible. When done, remove bread to racks to
cool. Let cool to room temperature prior to slicing for the garlic bread
spread.

Garlic bread spread: Mix all into a smooth paste. Cover and refrigerate any
leftovers. The spread is also great to mix into hot pasta!