Elise, that sounds like a great preparation, will try it soon. Curious though, since you actually used the term "deep-fry" exactly how high ought the butter to be in the baking dish? And is there much left over, or does it all soak into the bread? Not that leftover garlic butter would be a problem, you could always spoon it over the garlic bread or the pasta you’ve cooked, but I’d like to know what to expect so I know if I am doing it correctly. Would you recommend the same one stick of butter (1/4 lb) that I currently use for a long split loaf of Italian bread?