How to make the best garlic bread
I am obsessed with garlic bread. Not the dry supermarket version with barely-there buttery bits, but homemade loaves with sinfully large amounts of butter, lashings of freshly grated Parmesan, and parsley. I have written about this recipe before and it’s my go-to recipe now. Once you have had it with Parmesan you will never want to eat it any other way.
In my previous recipe, I used coriander instead of parsley which works just as well, but for the sake of being more traditional, I opted for freshly chopped flat-leaf parsley. I also added a squeeze of lemon which gives it a stunning wake-up call.
I added more Parmesan than in the past because I pretty much feel you can’t get enough of the stuff.
Here is my video showing you how it’s done.
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How to make the best garlic bread recipe
Ingredients
- 1 loaf of ciabatta bread or a large baguette
- 100 grams salted butter softened to room temperature
- a small handful of parsley finely chopped (about 2 T)
- 3 – 4 cloves of garlic crushed
- 50 grams Parmesan cheese Parmesan (an d a bit extra to sprinkle over the loaf)
- a squeeze of lemon juice if desired
- a pinch of salt optional but not necessary if you use all the Parmesan
Instructions
- Preheat the oven to 200 °C / 400°F.
- Mix all of the above ingredients thoroughly to combine.
- Slice the bread loaf into slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix generously between all the cut slices and sprinkle the extra Parmesan over the bread and wrap in foil.
- Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf. (I left the last step out as the bread I used was already fairly brown and crispy).
Notes
More Side Recipes
Try a few more of my delicious side dish recipes.
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One of my favourites too ! Love the idea of the lemon !
I adore garlic bread as well and agree that homemade is far superior, I haven’t tried making it with parmesan or lemon before, I don’t know why not because it is so obviously awesome! Lovely photos as always 🙂
I want some bread!!!
Garlic bread has never looked better! And you’re so right, one can never have too much parmesan :).
Well made Garlic bread must have to be one of the ultimate comfort foods, I often add finely chopped semi dried tomatoes to my mix. This adds a lovely dimension.
Oh yes, the tomatoes sound divine. Nice umami flavours.
Thanks Laura 🙂
The video is so great! I dream of being able to make videos like that, but I don’t think I have the know-how to do it. Sigh. Anyways, my mom used to make buttery garlic bread using garlic powder or garlic salt. As much as I hate to admit it (mildly embarrassed here), I loved it, even if it was made with powder and not fresh garlic, haha! All that to say, I need to try to make the “real thing”!
Lol Janice, I think we all have a good stash of guilty pleasures up our sleeve. I have never used garlic powder, but hey if it tastes good why not?
Sounds interesting but I found the recipe under ‘vegetarian’ – parmesan is not a vegetarian cheese due to the rennet used in making it. Anyone making this for a vegetarian would need to use a veggie alternative. It would be good if you highlighted this on the recipes.