Garlic bread recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 325 kCal 16%
Fat 15.2g 22%
  -  Saturates 9.0g 45%
Carbohydrates 42.6g 16%
  -  of which Sugars 2.4g 3%
Protein 7.2g 14%
Salt 1.06g 18%
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  • Garlic bread is the ultimate starter or side and it's so easy to make your own at home! Follow our simple recipe to make your own garlic bread at home...

    Our classic garlic bread recipe is so easy to make and needs only 4 ingredients. This easy garlic bread recipe serves 6 people and will take only 20 mins to prepare and cook.

    We’ve used French bread or baguette in this recipe but you can also use ciabatta bread or even crusty rolls to make each of your family members or dinner party guests, their own garlic bread roll – delicious!

    For a little something extra, why not add some cheese in between the slices for an indulgent, gooey finish. You could even sprinkle with a bit of paprika or cayenne for a kick of spice.

    This mouth-watering Italian bread makes the perfect starter or side alongside a bowl of freshly cooked pasta. Leftover garlic bread can be stored in an airtight container or wrapped in tin foil and kept in the fridge for up to 2 days. Of course, its best made and eaten on the same day for the best flavour.

     

    Ingredients

    • 3 cloves garlic, peeled and crushed
    • 100g salted butter, softened
    • 3tbsp finely chopped parsley
    • 1 loaf French bread

    Method

    • Heat the oven to 200°C/400°F/Gas Mark .

    • Mix the garlic into the softened butter with the parsley.

    • Cut the French stick into slices, without cutting right through the bread. Spread the butter in between each slice, then wrap the bread in a sheet of foil and bake for 10-15 mins until golden brown and crispy. Serve immediately.

    Top tip for making Garlic bread

    You can make this butter a few days in advance, wrap it tightly in cling film until needed. It can also be frozen, but don’t store for more than 1 month as garlic can develop a stronger flavour if kept for too long

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