Best Ever Garlic Bread
9 Reviews
About the bake
We tried every word to explain how scrummy this recipe is and nothing did it justice, so you’ll have to bake it for yourself to experience why this truly is the Best Ever Garlic Bread. Made with Allinson’s Olive Oil dough, this garlicky, buttery bread is a sure-fire way of baking your best homemade garlic bread ever.
What herbs are on garlic bread?
We recommend mashing finely chopped parsley in with your garlic, soft butter and parmesan to give your bread the true taste of Italian bread.
If you fancy mixing things up a little, a great alternative to our Best Garlic Bread are our moreish Dough Balls – quick to make and melt in the mouth, so you won’t know how many you have eaten!
Ingredients
For the dough
- 500gAllinson's Strong white bread flour
- 7gEasy bake yeast
- 1 tspBillington's Unrefined Golden Caster Sugar
- 2 tspSalt
- 300mlWarm water
- 50mlOlive oil
Plus
- 200gButter (unsalted) (soft)
- 5 tbspParmesan
- 6Garlic clove(s) (crushed)
- 5 tbspParsley (finely chopped)
Method
Step 1
MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.
Step 2
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).Step 3
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is. Mash together the soft butter, Parmesan, crushed garlic and parsley.Step 4
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Line the base and ends of a 900g/2lb loaf tin with a strip of parchment. Cut the dough in half, roll each half to a 30cm square then use scissors to cut each square into 9 smaller squares. Spread the garlic butter over the squares, then stack up all the squares like a giant sandwich. Lift the stack into the tin on it’s side to make a stripy loaf. To stop the stack falling over while filling the tin, rest one end of the tin on a rolling pin.Step 5
PROVE
Cover the dough again with a clean tea towel and leave to prove for 10 minutes. Preheat your oven to 180°C (160°C fan, gas mark 4).Step 6
BAKE
Bake for 40-45 minutes, until golden and crisp. Cool in the tin for 30 minutes then enjoy hot or cold.