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Crusty Garlic Bread
Makes 10 Slices:

2 cloves of garlic, minced
2 teaspoons of olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2 teaspoons chopped fresh marjoram or 3/4 teaspoon dried marjoram
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese (optional)
2 small loaves (4 ounces each) Italian or French bread

Preheat oven to 350. In a small bowl, combine the garlic and oil,
mix well. In another bowl, combine parsley, thyme, marjoram and
paprika. Add Parmesan; mix well. Cut each loaf crosswise into
diagonal slices, without cutting all the way through. Brush cut
sides of slices with garlic oil. Sprinkle herb mixture between
slices. Wrap each loaf in foil, place on a baking sheet. Bake
until heated through, about 10 to 15 minutes. Unwrap the loaves
and place them on a breadboard or in a basket. Serve immediately.

FREEZER: Follow the recipe through step 2, but wrap each loaf in
plastic wrap and then in foil. Freeze up to 1 month. To heat,
preheat oven to 350. Remove foil and plastic wrap from loaves;
rewrap in foil. Place on a baking sheet and bake until heated
through, about 25 to 30 minutes.


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