This is Fork and Twist’s classic Garlic baguette. Think of it like the £1 garlic bread you can buy from the supermarket, but better. After learning how to make it yourself you won’t both buying them again. Super easy, super delicious and super quick. Perfect with our recent recipe: Lamb shoulder Ragu.
How To Make it
This garlic bread is as good as it is because we use a pestle and mortar. If you don’t have one, we suggest you get one in your arsenal ASAP – it’s necessary for unlocking so much flavour in the kitchen.
The first step is to have apart baked baguette for the bread aspect. This allows us to finish the cooking in the oven, and after 10 minutes it is perfectly crisp on the outside and soft in the middle. The bread is sliced part of the way down roughly 8 times down the length of it to allow the garlic butter to seep into the individual bread portions.
The second step is the garlic butter. We first make a garlic and parsley paste using a pestle and mortar to grind them into a smooth and fragrant paste. it also turned into a deep green colour, and when combined with the butter turns a light pale green – this colour often triggers your brain into thinking about garlic, because that’s how it comes in those £1 garlic baguettes from the supermarkets. Once you have the garlic and parsley paste, all it takes is to mix it with some butter and you’re ready to spread onto the bread.
Use our recipe card below and our video guide to help you on your way to making incredible garlic bread, we know this will become a favourite in your household.
15 Minute Garlic Bread
- Pestle and Mortar
- Bread Knife
- Butter Knife
- 1 Part Baked Sourbough Baguette Any part baked baguette will do
- 1 Small Garlic Clove
- 1 Handful Fresh Parsley
- 50 g Unsalted Butter, softened if cold, microwave on high for 10 second intervals until soft but not melted.
- 1/2 tsp Salt
- Peel and roughly chop the garlic.
- Roughly chop the parsely.
- Add the chopped garlic and parsely to a pestle and mortar and sprinkle in the salt. Grind into a smooth paste.
- Add the soft butter to the mortar and mix until fully combined with the butter.
- Create about 6-8 portions by slicing into the bread about 2/3 of the way down along the length - see pictures and the video.
- Using a butter knife, spread a generous amount of garlic butter into each opening on both sides of the bread.
- Pre heat oven to 180c (fan assisted)
- Bake on a foil lined baking tray for about 10 minutes or until lightly golden on top.
- Using a pestle and mortar to grind the garlic and parsley into a paste unlocks incredible flavour and takes the garlic butter to the next level.
- Using a part baked baguette allows you to finish the bread in the oven perfectly, so it's fully cooked through and soft on the inside but crisp on the outside.
- Chopping the parsley and garlic first gives the paste a head start - it makes it easier to grind.