Recipe#269

Title: Burgundy Bread

From: Ron Amit ronamit@NetVision.net.il 
 Newsgroups: rec.food.recipes 
 Subject: Burgundy Bread 
 Date: 25 Mar 1995 07:41:19 -0700 
 Message-ID: <3l1a2f$r1s@mack.rt66.com> 

Yield: 4 servings
 1/2 c olive oil
 1 ts garlic, minced
 1 c  dry red wine
 1 lb French bread, quartered
 Put a half cup of oil in a small sauce pan with the cup of red
 wine.  Add the garlic and stir over medium heat bringing it all to
 a boil to eliminate the alcohol.  When heated thoroughly, the
 mixture is done.
 Take a loaf of French bread and slice it lengthwise in half so you
 have a top half and a bottom half.  Then take the two halves and
 slice them in half again vertically so that you have four pieces
 altogether.  (two tops and two bottoms)
 Use a brush to paint your French bread pieces with the liquid
 mixture (generously).  Broil the pieces of bread about 6" from a
 broiler (liquid painted side up) for about 5 minutes and serve.
 If it's going to be a little while before you can serve the bread,
 you can wrap it in foil and keep it warm.