Arnold
Lara MGarlic and Herb Bread Recipe
June 16th 2006 05:34
This is just a simple one but always a winner nonetheless. Garlic bread is a great filling accompaniment to soup, pizza or lasagne. I have been severely disappointed with the garlic bread that you find in the frozen section of your supermarket, it’s tasteless and no where near garlicky enough. You know its enough when you can kill vampires by breathing on them! Similarly, pizza chain take away garlic bread doesn’t cut it either, it is always limp and soggy.
So I always make my own. And it is definitely worth it.
Ingredients:
2 French Loaves
4 Cloves of Garlic
1 Knob of Butter
2 Tablespoons of Dried Thyme
Method:
Preheat your oven to 180 degrees Celsius. Crush the garlic into a small bowl. Again, I recommend that you invest in a garlic crusher, as it really brings out the flavour, but otherwise you can simply chop it finely. Add the butter to the small bowl and blend the ingredients by mashing them all up with a fork. For a herb bread taste, add some dried thyme and mix it evenly into the mixture. Take the French loaves and slice them diagonally along the width, about three centimetres apart. Use a knife to distribute the butter mixture evenly into the incisions in the bread. Wrap the loaves up well in aluminium foil. Place both in the oven for about 10-15 minutes or until golden brown. They should be crisp and aromatic. Eat immediately.
So I always make my own. And it is definitely worth it.
2 French Loaves
4 Cloves of Garlic
1 Knob of Butter
2 Tablespoons of Dried Thyme
Method:
Preheat your oven to 180 degrees Celsius. Crush the garlic into a small bowl. Again, I recommend that you invest in a garlic crusher, as it really brings out the flavour, but otherwise you can simply chop it finely. Add the butter to the small bowl and blend the ingredients by mashing them all up with a fork. For a herb bread taste, add some dried thyme and mix it evenly into the mixture. Take the French loaves and slice them diagonally along the width, about three centimetres apart. Use a knife to distribute the butter mixture evenly into the incisions in the bread. Wrap the loaves up well in aluminium foil. Place both in the oven for about 10-15 minutes or until golden brown. They should be crisp and aromatic. Eat immediately.
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Rocky's Running Diary
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