Garlic Bread

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (180°C fan) for about 10 minutes, until fully preheated.

2. 2

   Make the garlic butter

   Beat the softened butter with the garlic, parsley and olive oil for 1 minute, until evenly combined; taste and add no salt unless needed.

3. 3

   Cut the baguette

   Make crosswise cuts about 2 cm apart along the baguette, stopping just before the base so the slices stay joined.

4. 4

   Fill and wrap

   Spread the garlic butter between the cuts, dividing it evenly across the loaf, then wrap the baguette tightly in foil.

5. 5

   Bake covered

   Bake at 200°C (180°C fan) for 15 minutes, until the butter has melted and the bread is warm throughout.

6. 6

   Crisp the crust

   Carefully fold the foil down around the loaf and bake at 200°C (180°C fan) for 5 minutes, until the exposed crust is golden and crisp.

7. 7

   Serve

   Serve hot straight from the oven as a side for four, while the crust is crisp and the centre is soft.

Tips

• Use softened butter so it spreads easily without tearing the bread.
• Divide the butter evenly between the cuts for consistent flavour.
• Taste the garlic butter before baking and add salt only if it needs it.
• Take care when handling the hot foil.

Swaps

• Replace the parsley with finely chopped chives.
• Use a crusty loaf of similar size, keeping the crosswise cuts joined at the base.

Storing

Cool leftovers, refrigerate in an airtight container for up to 2 days, and reheat wrapped in foil in a 180°C oven until hot throughout, about 10 to 15 minutes for a portion or longer for a whole loaf. Refrigerate leftover garlic butter in a covered container and use within 3 days.