50 Clove Garlic Bread Recipe

This tear and share garlic bread is based on a 40 clove recipe, yep, 40! Well, I don’t like counting cloves, so I reckon I had more and we’ll go for 50 garlic clove bread with super gooey mozzarella cheese, it’s almost as epic as the time I sent garlic bread into space! More Barry tries https://www.youtube.com/playlist?list=PLfItiEY3o1msmCdkx49hQcmgh39L02lf5

Recipe write-up:

Garlic Overdrive: 50-Clove Garlic Bread!

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00:00 Introduction
00:36 Garlic clove fun
01:45 Random road trip
03:02 Roasting the garlic
03:56 Chopping herbs
04:08 The bread / boule!
05:39 Mozzarella matchsticks
07:10 Initial bake
07:56 Making the garlic butter
09:21 Garlic butter smothering
09:50 Out of the oven
10:04 Parmesan topping
10:15 Cheese pull and tasting

#garlicbread #barrylewis #recipe

– What is better than 40 clove garlic bread? 50 clove garlic bread. That’s right, today I’m doing a recipe from the website, Tasty. It is called 40 clove garlic bread. And I thought, well, I’m not the sort of person that counts how many cloves are in a bulb of garlic.

So, I’m gonna get one extra one. Hopefully, I’ve got 50 garlic cloves for the ultimate cheesy, gooey, bready festival station that we’re on our way to, we’re on that taste train right now, Tom’s coming with us. Excited mate? – Yes, very excited. I love a bit of garlic.

– It’s gonna be smelly, it’s gonna be cheesy and gooey, hopefully, but this should be rather stonking indeed so. In case you’re wondering, this is what hopefully, 50 cloves or at least five bulbs of garlic look like. This easy to make yet impressive garlic bread is hard not to love.

In this recipe, 40, 50, cloves of garlic are drizzled with olive oil, salt and pepper, and roasted until they’re soft and sweet, which is a really good way to be in life, folks. Let’s go. Let’s get these bulbs out of their packaging. Oh, that one’s a bit of a dirty one, isn’t it? Apparently, sliced down the top here. Oh my gosh, look at that. There is more than 10, isn’t there? Unless I can’t count. Look, one, two, three, four, five, six, seven, eight, nine, 10, 11, 12, 13, 14, 15.

Right, we might be having like a 100 clove. Looks really, really weird doesn’t it? Like some sort of weird alien thing. Is that even? I’ve never seen garlic with that as well. It looks, that looks. – [Tom] It’s like it’s sprouting, isn’t it? – Yeah, that’s actually not good is it?

That’s a discussion I need to have with my local supermarket, but I’m a big believer that it all goes down the same way. And it is still garlic, isn’t it? It just looks more like an olive now, doesn’t it? Yeah, there’s something not right there. Look at that.

Oh? Cue random trip to the supermarket. So, my hands absolutely stink of garlic. This is a great start to the video. That’s really bad. I will be making an official complaint in writing once my hands don’t smell. Or maybe I should, I should hand write it in garlic.

I look like an idiot talking to myself. What am I doing? Excuse me. So, I bought some garlic this morning, some of the bigger bulbs, and they’re all mouldy. Yeah, they’re black. So, just to let you know, – [Shop Employee] Oh, are they still. – They’re still on the shelf, yeah.

Did I lock you in my car? – Yeah, I had to stay still- – Sorry. – so the alarm didn’t go off. – I made an actual complaint. – [Tom] Like an annoying kid. – But here we are These look better. And we’ll just see from the first one. Aaah! What’s going on? – [Tom] That almost looks worse. – That does though. Look, that’s like mouldy. Well, good job. I came prepared and bought quite a few. I don’t know what to do. Besides maybe bad breath. There are no side effects to eating sprouted garlic. Okay, I will accept that as sprouted garlic.

I will not accept this as sprouted garlic. That looks blooming awful. So, we’ve got a nice mix of mouldy and sprouted garlic. Get good stuff if you can. This needs to be roasted, and we’ll try and drive some flavour in. What the heck? I’m not gonna lie,

We’ve lost a lot of time on that garlic segment, but this will be nice, I promise. There we go. That looks like some sort of weird daisy. Oh my gosh. Thoughts, Tom? – [Tom] I’m not sure about a daisy. Don’t know where you’ve got, I think you’re losing your mind a little bit slightly. – I’m just trying to like, yeah, shimmy a salt and a pepper. So much pepper on there that it forgets that it’s sprouting. Gather it up into some sort of pouch

And this goes in the oven for actually quite a long time. A whopping 45 minutes in there, that really does help to get rid of the root. This was gonna be a nice simple video. It was like 20 to 11 and we’re in a supermarket carpark. – Keep it really easy we thought.

– Yeah. All right, so whilst that is in the oven roasting away and Boston is giving Tom a bit of fuss or vice versa. We have got some herbs to go in apparently. We’ve got some oregano. We just picked some of that off the stalks, with some fresh parsley

And just bundled it all together and chopped away until it’s all finely combined. This is 50 gar, no, I’m not doing it again. No, I’m never doing that again. This is what’s known as a boule. A type of, you know, a loaf of bread, a baguette, a baton.

This is a boule, and we’ve gotta do one inch cuts either side 90 degrees. So, you’ve got kind of like big openings. It’s gonna bloom. Now, this is mouldy. I’m just gonna, the video’s got end like supermarket’s had a bad day. Look at this thing. I bought this, this morning.

It was freshly baked and it was warm. I’m not gonna lie, I really wanted to eat it in the car. Little did I know, a few hours later I’ll be going back there. So, what we do is, oh, Tom, this is a left-handed serrated knife. As you’ll notice I’m left-handed.

We did a left-handed gadget video. The actual, there’s a little, you know, on each side of a knife there’s a, I don’t know the technical term, maybe it’s called boule. It’s got a slightly different shape to it, which means I can cut fairly straight. Does that sound really weird to you?

– [Tom] Surely a knife is a knife. It has one edge. – I thought it was just me, but when I cut with a standard serrated bread knife, like it does slightly go one way. So, what I’m doing is I’m slicing right down to the base, okay, of this bread.

We’ve now gotta do 90 degrees the other way. – [Tom] And really flatten it. – Yeah, look at that. It is springing back up. That still looks pretty awesome to me. I’m gonna take that. It’s just a lot flatter, but we’ve got some things to pop it up.

I found actually if I just sort of squish it together, – [Tom] That smells really good. – Does it? – Yes. – We’re in a garlic cave, Tom. So, put the bread to one side and grab a big old block of mozzarella, which could sometimes be used in an ice cream cone

As we found out the other day. Slice it up neatly into cards, down into strands. And then I’m gonna go for chunky matchsticks. That’s the official term. Get ’em like that. Even Boston’s getting quite excited, wondering what’s going on. Matchstick cheese right down here

And I’m hoping that, that is gonna prop up our bread. If not, I’ve made them too big. The really good thing is, we’ve still got some more mozzarella in the fridge from the ice cream cone, Game of Cones. YouTube tweeted me and said that they liked the thumbnail. That’s good praise.

It was a little bit strange, but we’ll take it. – [Tom] The thumbnail was strange as well. – It was, yeah, there was some weird ones floating around. But check that out if you’re not seen it. And we are gonna just take these sticks. Then I’m gonna start in the middle.

So, if I just, yeah, this is really, this is like an actual kids’ game. This is brilliant. Let’s, yeah, let’s be completely honest here. This is starting to look very strange. Oh, it’s that helmet from “Back to the Future”. So, Doc Brown wore that. Great, Scott! Made a bit of a hash of that to be fair. – [Tom] Hedgehog, Braz. – We’re gonna actually cheat the system a little bit. The instructions are to actually put this with the pasty thing we’re gonna make all in one, but because I’ve kind of gone from a more rustic look,

It’s a little bit high in places, I could trim it off. I could give it a bread boule haircut. A little bit short back and sides, but no, I’m going to take it and place it onto a new tray and then hopefully, by baking it using the heat in the oven

There just for a teeny bit, it might flatten this out slightly to give us a better base for the pasty thing. I think that’s gonna work. Can you smell that? You can, I can. – [Tom] That is strong. – That’s going in there just to see,

If that can bring it down a bit. Oh my gosh, yes, look at that thing. Ah, it was gonna be still quite hard to spread. – [Tom] That looks, I mean you could eat that now, couldn’t you? – The only problem with doing this, it’s sitting in quite a big pan.

Yeah, this is, ah. This is like me on Christmas Eve, folks, when I’ve been to the garage to get Mrs. B some flowers and a pasty for Christmas. It’s holding it together and maybe we could put it in with this string still on to hold it in place. That needs smothering.

Oh gosh, this is really hot. Oh my gosh, it looks like lemon wedges. Stinks, slightly more charred. I’m not gonna say it looks mouldy. I’ve done enough of that, but that is flavour packed and getting the real smell of the pepper there as well. Apparently, Tom, we’ve gotta leave that

To cool for about half an hour, but I reckon I’m getting too excited now. We will get this done quite quick. If we can just pop this out. Oh, my gosh. Ah, it’s still quite hot. Ow, ah! I couldn’t wait, ’cause I’m excited and I really, really wanted

To smear more garlic on my hands. What that, look at that, ow! Fridges, fire, ow! That’s too hot, that’s too, give it another 10 minutes. – [Tom] I struggled to keep the camera still then. – It’s really painful. Folks, for a brief moment the three males in this room right now, Boston was the most intelligent. I’m not gonna deny Tom might have got involved in that as well. And yeah, it’s rather pungent. However, you wanna mush it now. Suddenly, 50 odd garlic cloves doesn’t look like very much at all does it? Gonna add some enhancements. Those herbs that we chopped earlier to some butter that have just softened up. This should look pretty cool. We’re just gonna bring this together to some herby, buttery, garlicy paste that we’re gonna smother all over that bread. For a very brief moment I mulled over doing this with my hands and smearing it in getting into all the nooks and crannies. However, I don’t think

I’ll ever, ever get rid of that smell. Ah, look at that. Right, back to the oven. That stinks of garlic, no surprise, for bacon. – What are you making? – [Barry] That. – Oh, it actually looks really nice. But the smell from outside the kitchen has put me off.

– Whoa! The string has worked absolute wonders. Now, when I saw the video, it was quite disappointing the actual finish of it like this. And I’ve done it slightly less, because it almost looked more burnt than this. But now we finish it with a bit of Parmesan.

All right, I’ve burnt my fingers enough times today. The first dip in here, I’m gonna go with a fork down in there and see if I can get some sort of pull on it. Yes, I can, but look at that heat coming out. Oh wow, surprisingly it smells of garlic.

That is proper comfort food. You’re not, this is so weird. You’re not really getting a garlic taste. Do you wanna try some? You’ve been around this. – [Tom] Yeah, more than anything in the world right now. – Yeah, I’m actually quite tempted to just see how hot. Yeah, that’s hot.

– That is delicious. – It’s good isn’t it? Was it worth the stench and the random extra drive to the supermarket? – It was, the garlic isn’t like, the garlic is almost completely inoffensive. – It is, inoffensive garlic. – There’s no overpowering garlic flavour. You get the herbs, you get the salty cheese,

You get the stringy cheese, the bread’s lovely and fluffy. – And then like say fluffy and almost like the butter has kind of like given it like a rebake. – Yeah. – It’s a lot more higher than it was earlier. – Yeah, it is. It’s puffed up in the oven again, isn’t it?

– That’s really nice. – That’s outstanding. – I cannot say how much it stinks in here. ♪ Yeah, it’s nice ♪ – Ah, oh, ah, oh! Fridges! ♪ Cause cooking, it’s nice ♪ ♪ Cause cooking, it’s nice, nice, nice, nice ♪