Garlic bread is one of those things that works amazingly with absolutely anything, making it the perfect side dish or starter for any occasion. This tear ‘n’ share garlic bread is guaranteed to please a crowd, with its soft insides and punchy butter coating. It would be ideal for a dinner party, picnic or barbecue, and you don’t need a bread machine, so anyone can give this a go! This recipe has Jamie Oliver’s seal of approval, so you know it will be utterly delicious.
- 800g strong bread flour, plus extra for dusting
- 1 x 7g sachet of dried yeast
- 100g stale breadcrumbs
- 1 teaspoon sea salt
- 550ml tepid water
- 1 bulb of garlic
- 500g unsalted butter (room temperature)
- 1 lemon
- 1 bunch of fresh flat-leaf parsley
- 1 level teaspoon cayenne pepper
- Put your bread flour, yeast and sea salt into a large bowl, and make a well in the middle. Gradually pour the tepid water into the well, stirring continuously and bringing in flour from the outside as you go to form a rough dough.
- Transfer the dough to a flour-dusted surface and knead for about 10 minutes, or until it becomes smooth and springy. Place the dough into a bowl, cover with a damp tea towel and prove in a warm place for an hour, or until it has doubled in size.
- While the dough is proving, you can make the butter. This is a fairly big batch, so you can freeze any extras for future use. Place your butter into a bowl. Use a garlic crusher to crush the garlic and finely grate the zest of half a lemon into it. Finely chop the parsley and add it to the mix, stalks and all, then add the cayenne and a pinch of salt before mixing it all together.
- Remove a quarter of the butter mixture, and then place the rest on a sheet of greaseproof paper or cling film. Roll it up into a log and twist the ends, almost like a Christmas cracker, then freeze for about 30 minutes. After 30 minutes, remove the butter from the freezer and slice it up to pre-portion. Then re-roll and return to the freezer, where they will keep for up to 6 months.
- Spread a third of your reserved butter portion around the sides and base of a large metal tray (25cm x 35cm). Scatter the breadcrumbs over and shake the tray to make sure they form an even layer on the butter. Divide your dough up into 35 pieces, then, one-by-one, roll each one into a ball and place in the tray in rows. In a 25cm x 35cm tray, you should be able to have 5 balls across and 7 balls down.
- Spread over another third of the butter mixture in and around the dough balls before leaving to prove for another hour and 30 minutes, or until doubled in size again.
- Preheat the oven to 190c/gas mark 5. Sprinkle a little salt over the dough balls and bake on the bottom shelf of the oven for 30 minutes, or until golden. Spread the final third of the butter mixture over the bread to give it a beautiful shine, and enjoy!
This recipe is a real winner, and as the butter mixture can be frozen for future use, you can make this bread over and over again. This is a slightly more ‘grown up’ take on the signature garlic bread flavour, with the added cayenne pepper and lemon giving this bread a little punch, but it will leave everyone asking for more, children and adults alike.