Tacohuaco

Garlic bread

This is a perfect Sunday breakfast recipe — the smell and the taste of just baked garlic bread are amazing. You could do it with any kind of bread, we like to make it with our own easy bread, baked the evening before.

Ingredients

Yields 1 loaf

For the butter

  • 130 g of butter
    room temperature
  • 4–5 cloves of garlic
  • 4–5 sprigs of parsley
  • 3–4 table spoons Parmigiano Reggiano cheese
  • freshly ground black pepper

For the bread

  • bread
    of your choice

You will need

  • oven
  • baking grid
  • baking tray

Directions

Before you start: warm butter to room temperature.

To make the butter

  1. Finely chop parsley.
  2. Put butter and parsley into a medium-sized bowl.
  3. Press the garlic into the bowl.
  4. Grate Parmigiano Reggiano into the bowl.
  5. Season with black pepper.
  6. Thoroughly mix all the ingredients.

To make the bread

  1. Preheat oven to 200˚C.
  2. Halve the bread lengthwise.
  3. Spread the garlic butter on both halves of the bread, coating the whole area (put a bit more in the middle so melting butter soaks the bread but doesn’t drip too much from the edges).
  4. Put the bread on a grid, and put a baking tray under (there should be something to catch the dripping butter, otherwise it’ll burn on the bottom of the oven).
  5. Bake for 10–20 minutes, until golden. (If the bread was just baked and still hot, 7–10 minutes should be enough.)

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.