This bread is cheesy, and buttery, and crunchy, and is everything you want within arms reach in your freezer!
At some point this fall I ended up with too much rustic bread. I’d overbought for a party (better to be safe than sorry, right?), so staring me in the face were 2 loaves of beautiful ciabatta. And as we all know, gorgeous rustic bread doesn’t get better with age on the counter.
Because I’m a freezer queen I immediately said, “Hey. I can just freeze these!” But, then I decided to treat myself by making a frozen version of my kind of garlic bread.
Which means, “shallot bread.”
Jedd and I have had a joke for years whenever we hear a recipe call for garlic.
We just look at each other and say, “Well, they meant ‘shallots.”’
Because, well, we’re just not really big fans of garlic.
(Also, to be honest, it’s not what you’d really call the world’s “funniest joke,” but hey. Some jokes are funnier than others, amirite?)
At any rate and back to the point, we’ll both walk a mile in the rain for a good shallot.
I’ve made my own version of the type of garlic bread you can buy at the store and just bake off before for a half and hour, and I’ve got to tell you that it was like having gold in the freezer.
Making pasta for dinner? Bam! Here’s your cheesy buttery bread ready to roll! But, it’s not just great as a side for dinner, it also works as a decadent snack. Which is why I like to make half of these into little toasts, and use the other half as a whole half of bread.
Any way you slice it, you’re going to love this bread!
Note: And of course if you’re a garlic fan, feel free to add in some garlic!
What you’ll need:
- Butter. (And loads of it.)
- Parmesan cheese. (And loads of it.)
- Dried or fresh parsley. (Whichever makes you super-duper happy.)
- French, Italian, or ciabatta bread
Freezer Shallot and Parmesan Bread (Better than Garlic Bread? You decide!)
Ingredients
- 8 tablespoons salted butter, room temperature
- 1/4 cup grated parmesan cheese
- 2 tablespoons finely diced shallots
- 1 tablespoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 loaf French or Italian bread
Instructions
- In a medium bowl combine the butter, parmesan, shallots, parsley, onion powder, and kosher salt.
- Cut the loaf of bread horizontally, and then into 2-inch pieces.
- Fit a large, rimmed sheet pan with parchment.
- Spread the shallot butter over all of the pieces, going edgeto edge.
- Place on the sheet pan butter side up, and freeze for 1 ½hours, or until solid.
- Once frozen, place the bread in a large resealable plasticbag. Date the bag. (You can freeze the bread for up to 3 months.)
- To Bake: Place the desired amount of bread on a large,rimmed sheet pan, and bake at 375 degrees for 12-15 minutes or until bubbly andgolden brown.
Notes