This takes some time as it is yeast-based – but it is so worth the time and effort – a very rich moreish bread, great for sharing.


  • 1 tsp caster sugar
  • 7g dried yeast
  • 400g strong white flour
  • 1 tsp salt
  • Beaten egg, for brushing

For the garlic butter

  • 75g butter, soft
  • 3tbsp chopped parsley
  • 10 garlic cloves, crushed
  • 30g parmesan cheese, finely grated


  1. Put sugar, yeast and 250ml lukewarm water in a bowl, mix, and leave for about 5 minutes until bubbles begin to appear
  2. Mix flour and salt in a large bowl and make a well in the centre. Pour in the yeast mix and stir well. Turn onto a well-floured surface and knead for 10 minutes
  3. Cover in oiled clingfilm and leave to rise in a warm place for 1-2 hours, until dough has doubled in size
  4. Meanwhile make garlic butter by mixing butter, parsley, garlic and half the parmesan.
  5. When dough has proved, knead for 1-2 minutes. Roll out into a long rectangle, approx. 50x20cm
  6. Spread the rectangle with garlic butter and fold in half lengthwise, enclosing the butter
  7. Use a scissors to cut the dough into 8 skinny tiles and place them back-to-back down the centre of a 2lb loaf tin
  8. Cover with a tea towel and leave to rise for about 1 hour
  9. Preheat the oven to 200oc/180oc fan/gas 6. Brush the loaf with beaten egg and sprinkle the remaining parmesan over
  10. Bake for 15 mins and then turn heat down to 180oc/160oc/gas 4 and bake for another 15 minutes.
  11. Remove from the tin and allow to cool for a few minutes before serving