Wednesday, October 6, 2010

Bread and Butter

Take a loaf of French bread.  Split it in half.

Spread one entire stick of softened butter on one half.  Spread another entire stick of softened butter on the other half.

Put the bread on a baking sheet.    It does not need garlic.  It does not need cheese.  It does not need salt or pepper or anything else.   Why?  Because it has A CUP OF BUTTER on it and the oven will be doing some magic to it shortly.

Bake at 350 for 10 minutes, so butter is melted and soaking deep into the bread.  Then raise heat to broil, move bread to top rack, and broil for 3-4 minutes, until it is caramelized and deep brown and crusty on top.  Seriously, it's gotta be almost, but not quite, burnt.

Cut into slices and serve.  Regardless of whether you are crying tears of joy over how delectable this is or weeping because your heart has stopped and you need medical assistance,  don't thank me*.  Thank Ree**.   

* Or blame me, whichever.
** The famous "Pioneer Woman" who lives on a ranch somewhere out west, roping steers, cooking up a storm, taking stunning photos, home schooling her kids, and sharing her adventures with the world on one of the more successful and fun-to-read blogs out there.   And, irritatingly, she seems very nice and is also gorgeous.   Like she never actually ATE this bread.  Unlike me, who has made it two nights in a row now and had thirds both times.   Thank you, Ree.

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