3 1/4 lb BUTTER PRINT SURE
1 tb GARLIC DEHY GRA
13 lb BREAD FRENCH 12 OZ #59
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
:
1. PLACE BUTTER OR MARGARINE IN MIXER BOWL. WHIP AT MEDIUM SPEED
UNTIL CREAMY. ADD GARLIC; BLEND THOROUGHLY.
2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH
PAN. SPREAD EACH HALF LOAF WITH ABOUT 2 OZ (1/2 CUP) GARLIC-BUTTER
MIXTURE.
3. HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN.
CUT EACH HALF LOAF IN 8 SLICES.
4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 4 TBSP (12 CLOVES) DRY GARLIC, MINCED, MAY BE USED.
SAUTE’ GARLIC 5 MINUTES. ADD TO WHIPPED BUTTER. FOLLOW STEPS 2 THROUGH 4.
NOTE: 2. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION:
2 SPLIT ROLLS.
Recipe Number: D00700
SERVING SIZE: 2 SLICES
From the Army
Yields
100 Servings