bohemianwanderer – This garlic bread loaf is designed as a rich, aromatic centrepiece that works for sharing at the table or serving alongside soups and roasts. It uses slightly stale bread to absorb generous amounts of butter without collapsing. Creating a crisp exterior and soft, buttery interior. Preparation takes about 15 minutes, followed by baking until golden and fragrant. The loaf can be made in advance, making it especially practical for entertaining.
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Preparing the Garlic Butter and Bread
Begin by choosing a suitable loaf, ideally a slightly stale ciabatta or baguette that is soft enough to absorb butter but sturdy enough to hold its shape. Using a sharp knife, cut deep slits into the loaf at roughly 2cm intervals, taking care not to slice all the way through. Placing chopsticks along either side of the bread can help prevent cutting too deeply and damaging the base.
Place the room-temperature butter in a bowl and beat it vigorously with a wooden spoon until soft and spreadable. A food mixer or electric beaters can also be used, but hand beating is sufficient. Peel the garlic cloves and crush them into a smooth paste using a garlic crusher, pestle and mortar, or the flat of a knife. Avoid ready-prepared garlic, as it lacks the correct flavour intensity for this recipe.
Trim the parsley, wash it, and finely chop the leaves and tender stems. Add the garlic paste and chopped herbs to the butter, then stir thoroughly to combine. Mix in the finely grated parmesan or similar hard cheese, reserving a small amount for the topping. Add a squeeze of lemon juice to lift the richness, and season with salt if using unsalted butter. The mixture should be deeply savoury, aromatic, and well balanced.
Filling, Baking, and Serving the Garlic Bread
Using your fingers or a small spatula, divide the garlic butter evenly between the slits in the loaf. Pressing it gently into each cut without tearing the bread. Once filled, wrap the loaf tightly in foil. At this stage, it can be refrigerated overnight or frozen for up to a month. If freezing, bake directly from frozen and allow a little extra cooking time.
When ready to cook, heat the oven to 220C, or 200C with a fan setting. Place the wrapped loaf on a baking tray and bake for around 20 minutes until the bread is hot throughout and the butter has melted into the crumb. Carefully unwrap the foil, scatter the remaining cheese over the top, and return the loaf to the oven uncovered for a further five minutes. Watch closely, as drier bread can brown quickly.
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Remove the loaf from the oven once the top is golden and lightly crisp. Allow it to rest briefly, then serve hot, pulling the slices apart by hand. The bread should be crisp on the outside, soft inside, and deeply flavoured with garlic, herbs, and melted cheese. This loaf is ideal for sharing and pairs well with salads, pasta, soups, or festive spreads.
