Toasted garlic bread

100 Servings

Ingredients

Quantity Ingredient
3¼ pounds BUTTER PRINT SURE
1 tablespoon GARLIC DEHY GRA
13 pounds BREAD FRENCH 12 OZ #59
2 SPLIT ROLLS.

Directions

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 (½ 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: Recipe Number: D00700

SERVING SIZE: 2 SLICES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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