Cheesy Garlic Bread

SERVES 8 Ingredients • 5 garlic cloves, minced • 1 tablespoons (15 ml) coconut oil • 1 tablespoon (15 ml) plus ½ teaspoon water • ½ cup Mayonnaise • ¼ teaspoon pepper • 1 recipe White Sandwich Bread baked in French bread loaf pan • 6 ounces shredded Coconut Milk Cheddar Cheese Preparation 1. Adjust oven rack to the lower-middle position and preheat oven to 400° F (200°C). Cook garlic, coconut oil, and ½ teaspoon water together in eight-inch nonstick skillet over low heat, stirring occasionally, until garlic is sticky and straw-colored, about 7 to 10 minutes. Transfer to bowl; stir in Mayonnaise, pepper, and remaining one tablespoon water. 2. Using a serrated knife, slice loaf in half horizontally, then score interior crumb crosswise at one-inch intervals, about three-quarters of an inch deep; do not cut through crust. Spread garlic mixture over cut sides of bread. 3. Sandwich bread halves back together and wrap in aluminum foil. Place on baking sheet; bake for 15 minutes. Unwrap bread and lay, cut sides up, on baking sheet. Continue to bake until just beginning to brown, about 10 minutes longer. Remove bread from oven. Adjust oven rack to a position eight inches from the broiler element and heat broiler. 4. Sprinkle cheese over cut sides of bread; broil until the cheese has melted and the edges of the bread are crisp, 1 to 2 minutes. Transfer bread, cheese side up, to a cutting board and, using a serrated knife, cut evenly into sixteen pieces. Serve.

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Cheesy garlic bread built on paleo white sandwich bread — sticky slow-cooked garlic, a creamy spread, and melted dairy-free cheddar under the broiler. The loaf is scored, slathered and baked until the edges crisp. Cut into sixteen pieces, it's the appetizer that vanishes first.

Pro Tips

• Cook the minced garlic gently in coconut oil with a splash of water for 7-10 minutes, until sticky and straw-colored — low heat keeps it sweet instead of bitter.
• Score the cut crumb crosswise at one-inch intervals, about three-quarters of an inch deep, without cutting through the crust, so the garlic mixture soaks into every crevice.
• Wrap the slathered halves back together in foil and bake 15 minutes first; the steam sets the flavor before the crust crisps.
• Unwrap and bake 10 minutes more until just beginning to brown, then add the shredded coconut milk cheddar and broil only 1-2 minutes — it goes from melted to burnt fast.
• Cut with a serrated knife into sixteen even pieces and serve hot, straight from the baking sheet.

Frequently Asked Questions

What bread is this made on?

One recipe of White Sandwich Bread baked in a French bread loaf pan — the paleo loaf that slices and toasts like the real thing.

What is coconut milk cheddar?

A dairy-free cheese made from coconut milk that melts like cheddar — perfect for anyone keeping the whole recipe dairy-free.

Why wrap the bread in foil first?

The foil bakes the garlic spread into the crumb with steam before the crust crisps. Skipping it leaves the topping sitting on top instead of soaking in.

Can I prep it ahead?

You can slow-cook the garlic mixture and slice the loaf ahead, but bake and broil right before serving — cheesy garlic bread waits for no one.

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