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
- Put sugar, yeast and 250ml lukewarm water in a bowl, mix, and leave for about 5 minutes until bubbles begin to appear
- 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
- Cover in oiled clingfilm and leave to rise in a warm place for 1-2 hours, until dough has doubled in size
- Meanwhile make garlic butter by mixing butter, parsley, garlic and half the parmesan.
- When dough has proved, knead for 1-2 minutes. Roll out into a long rectangle, approx. 50x20cm
- Spread the rectangle with garlic butter and fold in half lengthwise, enclosing the butter
- 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
- Cover with a tea towel and leave to rise for about 1 hour
- Preheat the oven to 200oc/180oc fan/gas 6. Brush the loaf with beaten egg and sprinkle the remaining parmesan over
- Bake for 15 mins and then turn heat down to 180oc/160oc/gas 4 and bake for another 15 minutes.
- Remove from the tin and allow to cool for a few minutes before serving