Let’s begin with a confession: neither my Mum or I actually make our own bread for this particular recipe. The homemade bit is just not buying ready-made garlic bread. The thing is, for a meal that usually needs to be spontaneous if we suddenly get a sunny weekend, it just takes too long. If you do find yourself with all the time in the world though, go for it.
This recipe is for one baguette, although we usually make two baguettes because there is usually about 10 of us.
While you pick your jaw up off the floor having read the amount of butter used, console yourself with the fact that British summers good enough to BBQ in are so rare that you won’t be making this very often. Also that it is going around a lot of people. As I once heard the Hairy Bikers say: “Fat equals flavour”, which is true; there is no point in making this if you’re going to skimp on the butter.
Baguette – 1
Butter* – 200g
Garlic – 1 bulb
A big pinch of salt
*Proper butter, none of this pretend rubbish! Also, leave it out of the fridge for a short while as it will be easier to mix and spread if soft.
- Crush* your garlic into a bowl and add the salt and butter. Mush together with a fork until the ingredients seem evenly combined.
- Slice your baguette into inch thick rounds, BUT, don’t slice all the way through, you want the baguette to remain intact, as opposed to ending up with lots of individual rounds.
- Spread the garlic butter in each slit, spreading any excess butter on the ends and round the crust.
- Wrap with foil, and place in a hottish oven (170-180°C); bake for about 15-20 minutes. It should come out crunchy and deeply golden on the outside, and soft and stickily garlicky on the inside.
*I use a garlic press, but if you haven’t got one then chop the garlic as finely as possible because you don’t want big lumps of it.