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Italian Bread
Garlic bread is a kind of bread that contains garlic. It is often used as a simple accompaniment to pasta and other Italian dishes. It consists of Italian bread topped with garlic, butter, and olive oil. It is then grilled until toasted.
It is often made using a bread such as a baguette or Italian bread: Bread is sliced towards the bottom, but kept in one piece. Afterwards, melted butter and garlic (or garlic powder) is spread between the slices. The bread is then baked in an oven. Alternatively, the bread can be cut into individual slices and covered with the butter individually.
A modern variation on the recipe tops the garlic bread with a variety of cheeses, often mozzarella, cheddar or feta. A light layer of freshly-grated parmesan on top of the mozzarella adds an extra boost of flavor. [citation needed]
Frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Michigan[1].
Over the years, it has been debated whether garlic bread is a variation of bruschetta or if it is an American creation.
Italian bread has been one of the staple foods of Italy for as long as history has been recorded. As in other European nations, bread in Italy has been taken quite seriously for a considerable amount of time. Therefore, the Italians typically have their own rigid standards when it comes to what a good family-sized loaf of bread should be. The basic criteria for an Italian bread is that it is unsweetened, yeast-leavened, and baked into a thick oblong loaf with tapered ends.
While French bread is long, thin and crusty, the typical Italian loaf is 1-2’ long and 6-10” thick with a fairly thin crust. This is due to the yeast in the bread being allowed to rise to its fullest extent, generally over the course of several hours. The inside of a well-made Italian bread is moist and porous—ideal for absorbing toppings such as olive oil and tomatoes. However, Italian breads of this sort do not store well for extended periods of time.
Italian bread arrived in the United States with the immigrants that arrived in the 18th century. Requiring little more than salt, four, water and yeast for preparation, it gained popularity quickly. Many variations with seasonal or regional ingredients have been added to Italian bread recipes since it first arrived. Today it is commonly used for deli sandwiches, on the side of soup, and with olive oil for soaking as an appetizer.
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