GARLIC BREAD
Cook Ahead by Justine Schofield

Unlike many store-bought garlic breads that use margarine and dried or jarred garlic for flavour, at home you can use lovely fresh butter and garlic to give your garlic bread an unrivalled taste. For best results and texture, use day-old bread, so the bread soaks up all the delicious juices from the garlic butter.

Once you make your own garlic bread from scratch, you’ll never go back and your freezer will not be complete without it.

Makes 4

INGREDIENTS

250 g unsalted butter, cubed and at room temperature (see Note)
8 garlic cloves, finely chopped
1 tablespoon dried oregano (or dried mixed Italian herbs)
good pinch of salt flakes
2 baguettes

RECIPE

Preheat the oven to 200°C fan-forced.

Combine the butter, garlic, dried oregano and salt together in a bowl and mix well.

Cut the baguettes in half crossways and then slice in 2 cm intervals, being careful to cut only three-quarters of the way through, so the baguettes hold their shape.

Place each baguette half on a large sheet of foil and generously smear the butter between each slice. Wrap the bread halves tightly in foil and bake for 10–15 minutes or until the butter has melted and the garlic bread is piping hot.

NOTE To soften butter quickly, cube and place in a microwave-safe bowl. Set your microwave to a low wattage (about 20%) and microwave in 30-second intervals until soft.