When making garlic bread, I tend to prepare 4 or 5 sticks at once, as you can freeze what you don’t need once spread with the garlic butter mixture.  Simply wrap in tinfoil and you can put it in the oven straight from the freezer.

Sticks of bread, as many as you’ll need (barras de pan)
Butter (mantequilla), according to the amount of bread (I normally use around 375g)
Salt to taste (sal)
8 – 10 – 12 cloves of garlic (ajo)
Herbs of your choice – I tend to use parsley and thyme (perejil y tomillo)

With a bread knife, cut the bread only part way through, diagonally (about 2.5cm/3cm thick).

To make the garlic butter, I use the Thermomix, but any other type of food processor should do the same trick.  I whizz up the garlic first a few seconds at Speed 4-5-6, then simply add all the remaining ingredients and whizz again until well blended and creamy.

Now spread each side of each piece of bread (trying not to break right through) with the garlic butter then wrap completely in tinfoil (only one stick in each).  At this stage you can store it in the fridge until needed.

Preheat the oven to 190ºC and place the packets of bread on the middle shelf.  Cook for 10 minutes.  Remove from the oven – open up the packets and return to the oven to brown for another 5-7-9 minutes.  Keep your eye on them as they cook quickly once uncovered.

You’ll see from the photos that I started off putting the garlic and butter in a smaller liquidizer, but then realized that it was too small, so I had to put it all into the Thermomix jug!


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