Guess what — you don’t need to bake your own bread for drool-worthy garlic bread. It’s all about the garlic butter. You may just love it so much you whip up that magic paste again later for another dish!
You will need
Serves 6
- 1 loaf of soft white sourdough (gluten-free if needed)
- 10 cloves garlic
- 200g margarine
- 1 teaspoon salt
Recipe: Simon Toohey
Directions
-
Step 1
Preheat the oven to 180°C, fan forced.
-
Step 2
Add garlic to a small saucepan of cold water. Place over high heat and bring to the boil.
-
Step 3
Once the water is boiling, strain the hot water. Cover the garlic with cold water and bring to the boil again. Repeat this process so that the garlic is blanched 3 times to remove the rawness.
-
Step 4
Blend the softened garlic with the margarine and salt, until it comes together as a smooth paste.
-
Step 5
Cut slits in the loaf, about 2–3cm thick, avoid cutting the whole way through so that the pieces stay together.
-
Step 6
Spread the garlic margarine paste into each of the slits
-
Step 7
Wrap in baking paper then foil and bake for 15–20 minutes.
Recipe: Simon Toohey
More gluten-free options
Garlic Bread
Directions
15 mins to prep
-
Step 1
Preheat the oven to 180°C, fan forced.
-
Step 2
Add garlic to a small saucepan of cold water. Place over high heat and bring to the boil.
-
Step 3
Once the water is boiling, strain the hot water. Cover the garlic with cold water and bring to the boil again. Repeat this process so that the garlic is blanched 3 times to remove the rawness.
-
Step 4
Blend the softened garlic with the margarine and salt, until it comes together as a smooth paste.
-
Step 5
Cut slits in the loaf, about 2–3cm thick, avoid cutting the whole way through so that the pieces stay together.
-
Step 6
Spread the garlic margarine paste into each of the slits
-
Step 7
Wrap in baking paper then foil and bake for 15–20 minutes.
You will need
Serves 6
- 1 loaf of soft white sourdough (gluten-free if needed)
- 10 cloves garlic
- 200g margarine
- 1 teaspoon salt