Garlic Bread

Heat the oven to 400F (200C)

Line a rimmed baking sheet with foil for easier cleanup. Set the rack in the middle of the oven.

Make the garlic butter

Mash the softened butter, garlic, parsley, Parmesan, salt, and pepper together in a small bowl with a fork until the garlic is spread evenly through the butter. Taste a bit on the tip of a knife and add salt if the butter is unsalted and it seems flat.

Split and spread the loaf

Cut the loaf in half lengthwise with a serrated knife so you have two long halves. Spread the garlic butter over the cut sides all the way to the edges, since bare crust burns before the buttered center browns. Use all of it.

Bake until the edges crisp

Set the halves butter side up on the baking sheet and bake for 10 to 12 minutes. The bread is done when the butter has melted into the crumb, the edges are crisp and lightly browned, and the kitchen smells strongly of toasted garlic.

Broil for color

Switch the oven to broil and leave the sheet on the middle rack for 1 to 2 minutes, watching the whole time. Pull it as soon as the top is spotted golden brown. Garlic goes from golden to bitter in seconds under a broiler.

Slice and serve

Cut each half crosswise into 2 inch pieces and serve hot. The bread softens as it sits, so it is best within 10 minutes of coming out of the oven.

Make ahead. Spread the butter on the split loaf, wrap tightly in foil, and refrigerate for up to 2 days or freeze for up to 1 month. Bake in the foil for 10 minutes, then open the foil and finish as written.