Garlic and Herb Bread

I love bread. I like to eat it fresh and warm from the oven, in supermarkets or bakeries, with its crunchy crust, the colour of honey. In the recent years I discovered the garlic bread. Living in a communist country has its drawbacks and missing the wonderful world of food is one. But then, how can I be otherwise so excited over so many recipes? That’s the excitement, to discover new tastes and be happy as a child with your findings.

One of the delicious recipes I found out was the plain bread with that garlic and butter interior, so tasty that I finished it instantly. And asked for more. I didn’t even wanted pizza that came along. And I don’t understand why I must have bread with more bread, which is pizza, in a way. It doesn’t matter, I guess. Plus, garlic bread is so versatile, it goes with a lot of things. Here it is the recipe, from “Complete  Comfort Food”, contributing editor: Bridget Jones, 2009.

Garlic and Herb Bread

Serves 3-4


  • 1 baguette or bloomer loaf
  • 115 g/ 4 oz/ ½ cup unsalted (sweet) butter, softened (and 80-82% fat)
  • 5-6 large garlic cloves, finely chopped or crushed
  • 30-45 ml/ 2-3 tbsp chopped fresh herbs (such as parsley, chervil and a little tarragon)
  • 15 ml/ 1 tbsp chopped fresh chives
  • coarse salt and ground black pepper


  • Preheat the oven to 200 C/ 400 F/ Gas 6. Make the garlic and herb butter by mixing the butter with the garlic, herbs, chives and seasoning. You can use extra virgin olive oil instead of butter, though I like the taste of butter. You can flavour the mixed butter with a little chopped fresh chilli, grated lime rind and chopped fresh coriander or add chopped, pitted black olives or sun-dried tomatoes to the butter with a little grated lemon rind.
  • Cut the bread into 1 cm/ ½ in thick diagonal slices, but be sure to leave them attached at the base so that the loaf stays intact.
  • Spread the garlic and herb butter between the slices evenly, being careful not to detach them, and spread any remaining butter over the top of the loaf. In case you make more or want to have it later, you can freeze it and when you want, just put it in the oven
  • Wrap the loaf in foil and bake in the preheated oven for 20-25 minutes, until the butter is melted and the crust is golden and crisp. Cut the loaf into slices to serve.

Bon appetite!

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