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Herbed Garlic Cheese Bread



Have you ever bought ready made garlic cheese bread at the shops?  I have and it is gross.  Sorry if I have offended anyone. I seriously doubt they even use real butter in it.  It smells garlicky, yes, but also hugely artificial!   I much prefer my own homemade Herbed Garlic Cheese Bread.


There is nothing artificial here.  It is nothing but pure ingredients.  Butter.  Freshly grated Parmesan Cheese . . .  not the already grated.  Grating your own is far superior.


Fresh garlic cloves . . .  peeled and minced.  I add three for a large loaf, but if you want more you could certainly add more.  I think three is the perfect mount however.


When I make it at this time of year I take advantage of the fresh herbs growing in the garden.  But of course if you cannot get the fresh herbs you can use dried, just cut the amounts in half.



You can use any kind of loaf with this really, but I like a nice crusty French loaf.  Not a baguette, but a full sized loaf. You can also use a sour dough loaf.   This is an organic French loaf. 



Its such a simple thing really.  Mix together the butter, herbs, seasoning and half the cheese and spread it on the cut edges of a loaf you have cut in half horizontally.  Then sprinkle on the remaining cheese, cut almost all the way into 2 inch thick slices, wrap in foil and bake.  So yummy!

 Perfect for all of your summer BBQ dinners, or with your pasta dinners, or even as an appetiser while you and your family or guests wait for the main course to be done.  Oh, its even great with salads!  And, simple really. Such a simple thing to do.


With just enough butter, just enough garlic, just enough herbs and just enough cheese. You can't go wrong.


*Herbed Garlic Cheese Bread*
Serves 8

This is the perfect bread to go with pasta or your BBQ dishes.  It also makes a great appetizer while everyone is waiting for dinner.  This also makes great use of all the fresh herbs in the garden at the moment. 

125g of butter at room temperature (1/2 cup)
3 cloves of garlic, peeled and finely chopped
90g freshly grated Parmesan cheese (1/2 cup)
1 TBS finely chopped fresh basil
1/2 tsp finely chopped fresh thyme
1/4 tsp fresh oregano leaves
fine sea salt and freshly ground pepper to taste
1 large french loaf or sourdough loaf 


Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready an oven tray and two very large sheets of aluminium foil. 

Cream together the butter, garlic, 1/2 of the cheese and all the herbs, salt and pepper.  Cut your loaf of bread with a serrated knife in half horizontally through the middle.  Spread half of the butter mixture onto each half loaf.  Sprinkle with the remaining cheese.  Using the same knife make cuts two inches apart down through each half loaf about 3/4of the way down, leaving it attached at the bottom.
Cover with the aluminium foil, leaving a gap at the top so that the cheese mixture doesn't touch the foil.  Bake for 10 to 15 minutes, open up the foil and return to the oven for a further 5 minutes.  Serve immediately.



This is so good I don't know why you are still sitting there reading this.  You need to get to the store now and pick up that fresh loaf of bread so you can make this for supper tonight!  Bon Appetit!
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Marie Rayner
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4 comments:

  1. This is a winning recipe and has me craving bread--a no no for me! But I'll cheat for something like this!

    Jane x

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  2. Hi Marie, I had company over tonight to have barbecued tri-tip, salad, corn on the cob, watermelon and made your bread to go with it. It was fantastic and everyone loved it. I'm on a very low to no carb diet so I decided to eat only one piece just to test it but I couldn't help it and ate four pieces! We made it on good 'ol San Francisco sourdough bread. I'll make it many times. Thank you for the recipe.

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    Replies
    1. So happy that this was enjoyed Jeannine! Yay! You are so welcome! Your BBQ sounds fabulous! Yum! You can't be a good old loaf of sourdough! xo

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