Hot Herb Bread
It’s the next instalment in a series “Recipes from my Mother’s Kitchen” that I’m making, as I cook through the dishes that shaped my childhood. This warm and buttery garlic bread is comforting any day and it is absolutely delicious as accompaniment to soups and pasta dishes, but also served with my Mum’s Summer Melon Salad. If your looking for menu planning inspiration.
I’ve adapted the recipe she used from dried to fresh herbs. This version uses lots of parsley and chives. Dried herbs, as per the below, are good but they have a slightly more woody and medicinal flavour, nonetheless the end result is equally delicious. I hope this is a recipe you will really enjoy.
ingredients ~
1 French loaf
115g butter
1 tbsp mixed dried herbs Or, 15g fresh herbs finely chopped
1/4 lemon, juice only
Sea salt and black pepper
crushed garlic (1-2 cloves)
Set the oven 180C (fan oven). Cream the butter together with the herbs, lemon juice, garlic, and seasoning.
Cut the loaf in even, slanting slices about 1/2 inch thick. Spread each slice evenly with the butter mixture and reshape the loaf, spreading any remaining butter over the top and sides of the loaf before wrapping it in foil.
Bake for 10 minutes in the oven. Then open the foil so that the bread browns and crisps, which should take a further 8-10 minutes.
Serve with the Summer Melon salad.