Bread and Better
Tuesday, 24 January 2017
Cheesy Garlic Bread
I had some friends over for tea at the weekend and I made this loaf to go with the spicy tomato pasta I was cooking (we are not afraid of a carb fest). To say it went down well would be an understatement, everyone had second and third helpings, and one guest even took a slice home for her sister! Making your own garlic bread is a great way of turning something shop bought into something special, or using up an old, stale loaf that would normally go to waste. You could double up the quantities of garlic butter from this recipe, and keep half in the freezer until you need it again.
Makes 1 medium loaf.
For the garlic bread:
1 400-500g unsliced white bloomer
150g unsalted butter, softened
3 cloves garlic, crushed or finely chopped
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried chilli flakes
pinch of salt
100g cheddar cheese, grated
Make the garlic butter by mixing together the softened butter, garlic, dried herbs, chilli and salt.
Place the butter onto a large piece of clingfilm and roll it up, so that you get a short, fat sausage.
Place the butter into the freezer, for around 20 minutes, or until it has firmed up.
Pre-heat the oven to 180 degrees c.
Make around 10 slits in the loaf, with a sharp knife, making sure you only cut about 3/4 of the way through the bread.
Remove the chilled butter from its clingfilm shell and slice it into 10 chunky pieces.
Place a piece of the butter between each of the slits.
Scatter over the grated cheese and then bake the loaf for around 10 minutes, or until the butter has melted and the cheese is molten and burnished.
Leave the finished loaf on the baking tray to cool, for a couple of minutes, before tucking in.