Garlic bread
A baguette sliced almost through, filled with soft garlic and parsley butter, wrapped in foil and baked until hot, then crisped in the open oven.
Method
- 1
Heat the oven to 200°C.
- 2
Beat the soft butter, garlic, parsley and salt together in a small bowl until evenly mixed.
- 3
Cut the baguette into slices about 2.5 cm thick, stopping just before the bottom crust so the loaf holds together.
- 4
Spread the garlic butter generously into each cut, on both sides, and smear any left over across the top.
- 5
Wrap the loaf loosely in foil and set it on a baking tray.
- 6
Bake until the butter has melted into the bread and the loaf is hot through.
- 7
Open the foil to expose the top and bake until the crust is golden and crisp.
- 8
Pull apart at the table and serve hot.
Notes
- Using salted butter and fresh garlic gives the fullest flavour. Grated garlic spreads more evenly than chopped.
- Wrapped in foil and frozen before baking, the loaf keeps for up to 3 months. Bake from frozen, allowing about 10 minutes more.
- For a cheesy version, scatter grated mozzarella over the top when you open the foil.
Equipment
Bread knife, Small mixing bowl, Kitchen foil, Baking tray