Recipe Harriet and Vicki, Images Ashlee Decaires
This garlic bread is swimming in delicious buttery goodness. It won’t last long, lucky it makes two loaves!
5 cups high grade flour (plus extra for dusting)
3 tsp surebake yeast
2 tsp sugar
1 tsp salt
2 tbsp olive oil
2 cups lukewarm water
250g butter, softened
Generous handful parsley leaves, finely chopped
6 large cloves of garlic, crushed
2 tsp garlic salt
To make the dough, either use a bread maker on the dough setting or mix all ingredients together in a bowl to form a shaggy ball, then tip out onto a lightly floured work surface. Knead the dough for about 10-15 minutes until smooth and elastic. Place dough in a bowl and cover with a tea towel or glad wrap and leave to rise until doubled in size, then punch the dough down and leave for a further 20-30 minutes.
While the dough is rising, mix the butter, parsley, garlic and garlic salt together and set aside at room temp to stay soft.
Line 2 standard loaf tins (22cmx12cm), with baking paper.
Roll the dough out to a 40cmx30cm rectangle. Spread over the garlic butter, then finely grate over a layer of parmesan.
Cut the 40cm side into 4 pieces and the 30cm side into 3 pieces so you are left with 12 squares. Fold each square in half to make 12 rectangles.
Stack 6 dough rectangles, cut side up and side by side, into each loaf tin, then sprinkle a generous pinch of flaky salt on top.
Leave to rise for a further 30-40 minutes. Preheat the oven to 200 degrees and place a pizza stone in the bottom if you have one.
Once the dough has risen again, bake the loaves in the oven for 20 minutes or until golden on top and fully cooked. Once cooked, leave to stand in the tin for about 10-15 minutes, then lift out and serve.