3 1/4 lb BUTTER 
1 tb GARLIC 
13 lb BREAD FRENCH 12 OZ 

Pan: 18 by 26-inch sheet pan temperature: 400 f. oven

1. Place butter or margarine in mixer bowl. whip at medium speed until creamy. add garlic  blend thoroughly.

2. Slice each loaf in half lengthwise. place 5 half loaves on each pan. spread each half loaf with about 2 oz (1/2 cup) garlic-butter mixture.

3. Heat 10 to 15 minutes or until edges are toasted to a golden brown.
cut each half loaf in 8 slices.

4. Serve hot.
* all notes are per 100 portions.

note: 1. in step 1, 4 tbsp (12 cloves) dry garlic, minced, may be used.
saute garlic 5 minutes. add to whipped butter. follow steps 2 through 4.

note: 2. in step 2, 100 hard rolls may be split and used.

each portion: 2 split rolls.