Buttery Thyme Bread


1 loaf French Bread I did a small loaf, as it was just for Normy and me)
1 stick  Salted Butter, Softened (I used unsalted and then added a little garlic salt to help control TOO much salt)
3 sprigs Or More Fresh Thyme, To Taste

Chop some fresh thyme. Cut the French bread loaf in half lengthwise. Spread  stick of softened, room-temperature butter on each half. Make sure the butter is very, very soft so it won’t tear the bread.

Bake at 350ºF for approximately 10 to 15 minutes. Then remove the bread from the oven and—this is the kicker—turn on the broiler. Stick the bread back into the oven and BROIL it for 3 to 5 minutes, watching it the entire time. You want the butter to start caramelizing. When done, take the bread out of the oven and sprinkle the chopped fresh thyme all over the top.

To serve, cut into 1-inch slices and throw into a breadbasket, or arrange artfully on a shiny, funky platter.




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