Garlic Bread

19 Mar 2015

Up until about a year ago I always bought my garlic bread from the supermarket. Yup, ready made. All I had to do was turn on the oven and shove it in there. It wasn't the most amazing, but it did the job. One day last year my very good friend Brittany came over for dinner. She never comes empty handed and this time brought over some ingredients to make garlic bread. It was one of the best garlic breads I'd had! The next time she came over I asked her to walk me through it, and I've been making this garlic bread ever since.

Let me tell you now, that the secret is in the bread you buy. I lived just around the corner from Moore Wilsons which has some of the best fresh bread in the city delivered to it each morning. I often picked up a german loaf, which was like a french stick except more dense, kind of like ciabatta. If you're using fresh bread, it will be delicious.

Garlic bread is a weak spot of mine (and was of my flat mates too). We'd look at each other guiltily each time we decided to have it with our dinner (it's a lot of carbs), but enjoyed it all the same. The absolute best thing to have it with is a tomato based pasta, as you can mop up the left over sauce on your plate with the bread. Yum.

Garlic Bread


1 loaf of bread (ciabatta or german stick)
5 cloves of garlic
1 tsp garlic salt
100g of butter
Small handful of chopped fresh parsley
1/4 cup of parmesan cheese


Preheat the oven to 180 degrees

Slice the bread into serving sizes. Soften the butter in a bowl and add garlic, salt, parsley and cheese. Mix to combine.

Spread garlic butter evenly on bread and toast in the oven for 10 minutes or to your liking.

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