Garlic bread



Prep time

5 hrs

Cook time

30 minutes

This tear and share bread is a great choice when eating with friends.


1 ½ tsps  yeast
2 ½ tsps  caster sugar
420g  plain flour
200ml  cold water
egg, beaten
2 ½ tbsps  sunflower oil
1 tbsp salt
Handful fresh parsley, finely chopped
6 garlic cloves crushed


1. Add the yeast and sugar to a medium sized mixing bowl.

2. Place a small pan over a low heat and add the cold water. Raise the heat to body temperature then remove and pour into the mixing bowl. This may take less than a minute so be careful not to overheat.

3. Mix the ingredients together then cover with cling film and leave to one side for 20 minutes.

4. Sieve the flour into a large mixing bowl together with the salt then mix together. Form a small well in the middle of the bowl then slowly add the yeast solution and sunflower oil. Mix as you go until a large dough ball forms. Use a dash of extra water if too dry, add a small amount of flour if too wet.

5. Keep the dough in the bowl and cover with cling film then leave to stand for approx. 30 minutes in a warm dry place.

6. The dough should now be mailable and slightly stretchy. Sprinkle a little flour onto a flat surface then knead for 2 minutes. Place the dough back in the bowl, cover with cling film again then return the bowl to the warm dry place. Leave for 2 hours, during which the dough will grow in size.

7. Coat the inside of an ovenproof container with a further teaspoon of sunflower oil. Carefully divide the dough into 8-10 small balls. Place the balls inside the container. Cover with cling film and leave for 45 minutes in a warm dry place.

8. Pre-heat the oven to 180oC.

9. Once 45 minutes has elapsed, remove the cling film cover and gently cover the top of the dough balls with a light glaze of beaten egg. Place in the oven for 15 minutes then remove and apply a second coat of egg. Cook for a further 15 minutes.

10. Top the dough balls with the garlic and parsley then cook for a further 2 minutes. Finish with a drizzle of sunflower oil and a pinch of salt.

Chef’s tips

Be careful not to knock the air out of the dough as you glaze with beaten egg.       


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