Garlic Bread Experiment

My last few attempts have been frustrating trying to roll up melted butter and garlic into a baguette. Well, I decided to try a tip from the french, and just place slices of butter right on the dough, sprinkle with garlic, and fold over (ala croissant).

The verdict: No oozing out, but no butter flavor either. You'd have to use almost 1/2 cup of butter per 1/2 lb loaf to get the accustomed filling. Also, remember to give it a good rise.