Try this garlic bread in the NuWave recipe, or contribute your own.
- Carbohydrate 47.9719602531648 g
- Cholesterol 34.4780148427624 mg
- Fat 14.5520049285008 g
- Fiber 2.04414007997513 g
- Protein 10.1662535518183 g
- Saturated Fat 8.65355656597336 g
- Serving Size 1 1 Serving (103g)
- Sodium 1225.18191587644 mg
- Sugar 45.9278201731896 g
- Trans Fat 1.0791386204281 g
- Calories 361 calories
Step-by-step
- Bring 4 tablespoons unsalted butter to room temperature, then mix in 1 teaspoon minced garlic, 1 teaspoon parmesan cheese and pinch of salt.
- Mix thoroughly and spread onto bread slices.
- Cook on 3-inch rack at 350°F for 2-3 minutes.
- Rotate bread and cook for additional 2-3 minutes for even browning.
Golden, bubbling fat melding with sharp minced aromatics creates an exceptionally crisp crust on bread when subjected to direct infrared heat. Stale or day-old loaves absorb butter fats more uniformly than fresh bread because their internal moisture has already begun to dissipate. Countertop convection units circulate hot air rapidly, meaning thermal transfer happens much faster than in a conventional oven. ### Softening Butter and Blending Spreads
Softening 4 tablespoons of butter to room temperature ensures it emulsifies completely with the minced garlic and parmesan without tearing the crumb structure of the bread. Spreading cold butter requires physical pressure that flattens French bread slices, whereas properly softened lipids coat the pores evenly. Mixing the salt directly into the fat distribution prevents concentrated saline pockets on the final toast.
### Managing Convection Heat Cycles
Cooking on a 3-inch rack at 350 degrees Fahrenheit for 2 to 3 minutes initiates rapid browning on the upper surface. Rotating the slices for an additional 2 to 3 minutes compensates for directional infrared hotspots common in circular countertop ovens. NuWave Pro owners utilizing the 4-inch rack on Power Level HI must shorten the initial timing by 30 seconds to prevent scorching the delicate cheese proteins.
Softening 4 tablespoons of butter to room temperature ensures it emulsifies completely with the minced garlic and parmesan without tearing the crumb structure of the bread. Spreading cold butter requires physical pressure that flattens French bread slices, whereas properly softened lipids coat the pores evenly. Mixing the salt directly into the fat distribution prevents concentrated saline pockets on the final toast.
### Managing Convection Heat Cycles
Cooking on a 3-inch rack at 350 degrees Fahrenheit for 2 to 3 minutes initiates rapid browning on the upper surface. Rotating the slices for an additional 2 to 3 minutes compensates for directional infrared hotspots common in circular countertop ovens. NuWave Pro owners utilizing the 4-inch rack on Power Level HI must shorten the initial timing by 30 seconds to prevent scorching the delicate cheese proteins.
