Lay out the two halves of the bread loaf onto a large piece of aluminum foil.
In a small mixing bowl, combine the butter, garlic, and parsley. Spread the garlic butter in a thick layer over each cut side of bread.
Put the two halves back together and wrap with foil. At this point you can store it in the freezer for later use. I thaw mine overnight in the fridge before baking.
Bake, thawed, 25 minutes at 375 °. If frozen, add 10-15 minutes to your baking time. Right before serving, you can unwrap the foil and broil the bread briefly to crisp the top.
Notes
Money-saving tip: Buy day-old bread on clearance to maximize your savings on this recipe. Bread that's on the dry side is perfect for this!Variations:For cheesy garlic bread, mix grated parmesan cheese into the garlic butter. If you like, top it off with shredded cheddar or mozzarella.For herby garlic bread, add additional fresh herbs like fresh chopped basil, rosemary, and tarragon.For grilled garlic bread, cook the bread in the wrappings on the hot grill until the butter is melted. Place the bread cut side down on the grill for optional char marks.