The Perfect Garlic Loaf

This recipe comes to you via Pinterest! The picture posted of this yummy bread is what caught my attention. I had to convert all the measurements, so they may not be precise. I used more cilantro than the recipe calls for, only because I am really loving cilantro now (I used to hate it!). I was surprised that I could barely taste it, though, once the bread was baked! It was very mild! Also, the bread didn’t get really brown in the oven (I did the 20 minutes in the foil, and 5 minutes out), so don’t expect crunchy bread. This was good, though.

rating: 8.5

The Perfect Garlic Loaf


1 loaf of ciabatta bread or a large baguette (2 small)
100g (7 tbsp) salted butter softened to room temperature
a small handful of coriander leaves (cilantro), finely chopped (about 2 T)
4 cloves of garlic crushed
30g (about 6 tsp) of finely grated Parmesan cheese (and a bit extra to sprinkle over the loaf)
(a squeeze of lemon juice if desired)


Preheat the oven to 200 C (about 400 degrees F). Mix all of the above ingredients thoroughly to combine. Slice the bread loaf into desired slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix fairly generously between all the cut slices, without overdoing it, you don’t want to end up with dripping oil-soaked bread. Sprinkle the extra Parmesan over the bread and wrap in foil. Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf.


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