Frugal Freezer Garlic Bread

As a teenager I used to work in the restaurant of a pub. This is where I learnt most of my cooking skills and also picked up quite a few tricks too. I still make garlic bread exactly the way I was taught in the Fitzimmons Arms in Helston more than 20 years ago. I just googled it and it seems what used to be a pretty decent pub has gone to the dogs and is now called "The Seven Stars". What a shame, I lived out most of my teenage romances in that pub!
Anyway, back to the garlic bread.... I used to make up huge tubs of garlic butter, cut up dozens of bloomers or baguettes into thick slices and slather with the butter, wrap individual servings in tin foil and put them in the freezer until they were ready to use. When somebody ordered garlic bread, you'd take out the required number of portions and put the tinfoil wrapped bread straight in the oven to bake for about 15 minutes. It always turned out perfectly!
I really don't like garlic bread from the supermarket - there's something a bit "slimy" about it. The butter tastes strange and often there isn't enough butter or garlic or parsley. Garlic bread should only have 4 ingredients - butter, garlic, fresh (dried at a push) parsley and bread. Studying the ingredients on ready made garlic bread soon reveals why it tastes so bad... "Margarine, Dried Skimmed Milk, Concentrated Lemon Juice, Rapeseed Oil, Palm Oil, Water, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Flavouring, Colour (Beta-Carotene)... ok so most of these ingredients aren't too bad but there is a lot of stuff in there that's not necessary if it doesn't have to sit in a chiller cabinet for weeks (potentially) and what exactly is the "flavouring"? I hate seeing that in ingredient lists.... what flavouring? Must be bad if they are so ambiguous. Is it garlic flavour presumably? Why not just use real garlic?

Sometimes, when I'm being organised and efficient, I still do the same. Especially if I spot a bargain in the supermarket like I did last week. A huge bloomer reduced from £1.30 to £0.45 and a pat of butter from £1.70 to £0.49! I already had a pot of parsley at home and plenty of garlic so was all set.Of course I don't make restaurant quantities, just enough to keep in reserve to pad out meals or feed hungry snacking teenagers.

Frugal Freezer Garlic Bread
12 generous slices

Ingredients:
1 x large bloomer cut into thick slices
1 x 250g block of butter (salted or unsalted) left out of the fridge until soft
6 x cloves of garlic, crushed
bunch of fresh parsley, chopped
Method:

• Scoop the soft butter into a large bowl.
• Add the chopped parsley and crushed garlic,
• Mash together with a fork until thoroughly combined.
• Generously butter each slice of bread. 
• Place the garlic bread slices in pairs, buttered sides together and either wrap in tinfoil or if you want to totally avoid freezer dry out (when air gets to the frozen food and it goes white and dry looking) place in good quality freezer bags or zip-lock bags.
• Put in the freezer until ready to use. You can store in the freezer for up to 4 months. I've even eaten older frozen bread and it was fine :-D
• When you want to eat some, preheat the oven to 200°C. Wrap the garlic bread in tinfoil, if it isn't already, and place on the top shelf for 10-15 minutes - opening the foil near the end of the cooking time to ensure it's not burning or undercooked and adjusting your cooking time accordingly.