← The recipes

Garlic Bread

A whole loaf, split, buttered into submission.

Makes

One loaf, about 10 pieces

Hands on

10 min

All in

25 min

Oven

200 °C (400 °F)

What you need

• 1loaf, split lengthwise
• ½ cup (125 ml)butter, soft
• 4 clovesgarlic, minced fine
• 2 tbsp (30 ml)parsley, chopped
• ¼ tsp (1 ml)salt

How it goes

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Mash the soft butter with the garlic, parsley and salt until it is one thing rather than butter with bits in it.

3. 3

   Spread it over both cut faces right out to the ends and the corners. The ends are the pieces people fight over — do not skimp there.

4. 4

   Bake cut side up, 12–15 minutes, until the butter is bubbling and the edges have gone golden.

5. 5

   For the last 90 seconds put it under the broiler and do not walk away. Cut across into fingers.

A couple of things

• Raw garlic minced fine and left in the butter for 20 minutes before spreading is noticeably stronger than garlic used straight away.
• Assembles ahead: wrap it in foil unbaked and it keeps two days in the fridge or a month in the freezer.

Contains : wheat, milk