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Garlic And Herb Bread

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1 baguette or bloomer loaf

For the garlic and herb butter

115g/4oz/ cup unsalted (sweet) butter, softened
5-6 large garlic cloves, finely chopped or crushed
30-45ml/2-3 tbsp chopped fresh herbs (such as parsley, chervil and a little tarragon)
15ml/1 tbsp chopped fresh chives
Coarse salt and ground black pepper


Serves: 4


1. Preheat the oven to 200°C/400°F/Gas 6. Make the garlic and herb butter by beating the butter with the garlic, herbs, chives and seasoning.

2. Cut the bread into 1cm/½in thick diagonal slices, but be sure to leave them attached at the base so that the loaf stays intact.

3. Spread the garlic and herb butter between the slices evenly, being careful not to detach them, and then spread any remaining butter over the top of the loaf.

4. Wrap the loaf in foil and bake in the preheated oven for 20-25 minutes, until the butter is melted and the crust is golden and crisp. Cut the loaf into slices to serve.

COOK'S TIP:- This loaf makes an excellent addition to a barbecue. If space permits, place the foil-wrapped loaf on the top of the barbecue and cook for about the same length of time as for oven baking. Turn the foil parcel over several times to ensure it cooks evenly.

VARIATIONS:- Use 105ml/7 tbsp extra virgin olive oil instead of the butter.

Flavour the butter with garlic, a little chopped fresh chilli, grated (shredded) lime rind and chopped fresh coriander (cilantro).

Add chopped, pitted black olives or sun-dried tomatoes to the butter with a little grated lemon rind.

Energy 920Kcal/3877kj; Protein 22.1g; Carbohydrate 135.1g of which sugars 7.2g; Fat 36.2g of which saturates 20.8g; Cholesterol 82mg; Calcium 317mg; Fibre 6.3g; Sodium 1714mg

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