As I write this post, I am actually eating garlic bread. That is how fresh the bread and the post are. Garlic bread isn't really a recipe, it's more of a putting together of a few things to make garlicky goodness.
Today I went to the Geraldine Orchard farm shop and bought some of Derek's (that's the local baker) baguettes and thought that I would make some fancy bruschetta for tea, bit then I decided that garlic bread, homemade chips and steak would be pretty darn good for dinner instead.
So far, I have just made garlic bread and written this blog. The farmer usually has a beer on Friday night after work so I have a bit of time spare to cook the rest.
Anyway back to the point. Garlic bread. The amount of garlic you use is totally up to you, the size of the bread you have and how much you love garlic will determine the amount you use. I use HEAPS. Also the type of bread you choose depends on whether you like crunchy bread or a good ratio of white 'flesh' that can absorb all of that lovely garlicky butter. I have chosen baguette , ciabatta is also good or French stick- whatever you have on hand- or go and see Derek at the Tin Kitchen!
- 1 loaf artisan French bread or wide baguette
- 1 - 2 heads of garlic
- 50g of butter (again depends how big your bread is)
- 1 bunch of chives (optional)
- zest of one lemon (optional)
METHOD:Using a serrated knife slice that loaf of bread right up the middle so you have two halves . Set them on their backs, cut side up. Mince the garlic or chop it really finely and add it to the butter you should be melting in a small saucepan.
Using a basting or pastry brush, slather the butter and garlic across the bread. Lets be honest I usually pour it over and then spread it around! Make sure your garlic chunks are evenly distributed.
Bake the bread for 10 minutes on 180 degrees Celsius. Turn your oven to grill and crank it up to 250 and grill it until the bread goes golden and crunchy around the outsides.
Let your bread cool for a bit and then sprinkle the chives and lemon over the top. The lemon is definitely optional but I think you will be sorry for missing the chives.
Slice and serve.
The short version of this recipe:
Cut, slather, bake, brown, slice.