For years I’ve been trying to duplicate the amazing garlic cheese bread served at the Smoke House Restaurant in Burbank, California. Tonight I finally did it. The secret is to make up a paste and spread that on the bread. As it melts under the broiler, it leaves the crumbly nodules of intense cheese flavor that distinguish the bread. Here’s how to do it:
- 1 Loaf of uncut sourdough bread, preferably a sort of large baguette shape.
- 1/2 stick of butter
- 1/4 cup of grated parmesan cheese
- 2 Tbsp dehydrated cheddar cheese powder (Kraft macaroni mix will do in a pinch)
- 1 tsp garlic powder
- Preheat oven to 450F.
- Soften but do not melt the butter.
- Mix in cheeses and garlic, let stand for a while
- Turn on oven broiler
- Cut loaf of bread in half horizontally and save half for something else.
- Spread the slurry onto the bread.
- Place bread under broiler until edges are brown.
- Cut into narrow slices.
- Serve immediately.
Serves 1-4 depending upon how much of a pig you are.