Crusty Garlic Bread
Since April, I’ve always managed to leave the market with a few loaves of sourdough in the jeep of the car. Rather than letting it take over the two freezers in the house, I usually turn a loaf into a huge cheesy garlic loaf. You can use any type of bread for this, but try pick a loaf with a good crust. I tend to go a tad overboard on the garlic, but you can reduce it by a clove or two.
1 loaf of bread
40 grams butter
4 garlic cloves, finely chopped
A handful of fresh chopped parsley
- Pre-heat the oven to 200C/390F.
- Slice the bread into slices, being careful not to cut the whole way through, so as the slices are all still joined at the bottom. Set aside.
- In a small bowl, mix the butter, garlic, parsley and salt together. When combined, smother the slices on the inside. Don’t worry if it gets messy, butter on the crust makes it that much better!
- Wrap the loaf in tinfoil, leaving the top exposed. Sprinkle on some Parmesan cheese at this stage if you want.
- Place the loaf into the oven and bake for 10-15 minutes or until crisp on top.
- Serve straight out of the oven.