how to make the best garlic bread

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How to make the best garlic bread {video}

I am obsessed with garlic bread. Not the dry supermarket version with barely-there buttery bits, but home-made 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.

How to make the best garlic bread {video}

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.

how to make the best garlic bread

Print Recipe
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Ingredients

  • 1 loaf of ciabatta bread or a large baguette
  • 100 g salted butter softened to room temperature
  • a small handful of parsley finely chopped (about 2 T)
  • 3 - 4 cloves of garlic crushed
  • 50 g Parmesan cheese Parmesan (and 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.
  • 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).

 

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10 Comments

  1. 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 πŸ™‚

  2. Garlic bread has never looked better! And you’re so right, one can never have too much parmesan :).

  3. 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.

  4. Oh yes, the tomatoes sound divine. Nice umami flavours.

  5. Thanks Laura πŸ™‚

  6. 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”!

  7. 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?

  8. 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.

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