Go Back
cut loaes spread with the garlice butter mixture

Garlic Bread

Easy peasy recipe for super amazing garlic bread for your freezer - batch make it and have it exactly how you like it - much better than the supermarket versions! Ready for instant use any time you need a garlic hit with a meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
  

  • 50 g garlic
  • 175 g margarine
  • 15 g smoked sea salt – can use more to taste.
  • 30 g parsley - flat or curly leaf.
  • 6 brown or wholemeal baguettes – ready to bake style.

Instructions
 

  • Weigh directly into the food processor bowl 210g of your favourite vegan margarine – I like the Pure Olive Oil one - or even better, Flora's new plant butter as it has no palm oil.
    Adding the margarine to the food processor
  • Wash and roughly chop the parsley
    Washed roughly chopped parsley
  • add to food processor bowl.
    adding the chopped parsley
  • Add 15g or (more to your taste) of sea salt – I like smoked as it gives it a richer flavour.
    weight the salt directly into the food processor
  • Peel and trim the garlic
    peel and trim the garlic
  • and use a crusher crusher to add the garlic to the processor
    adding the crushed garlic directly to the processor
  • Pulse process the mixture – not too much, but enough so that it’s pretty well smashed up. You will need to scrape the sides down a couple of times to get the larger bits processed as they stick to the sides at first.
    garlic bread ingredients after pulse blending
  • Cut the baguettes in half with a sharp knife and spread a total of 50g on each loaf – 25g on one half & 25g on the other half.
    cut loaes spread with the garlice butter mixture
  • close the baguette back up so the two halves are facing each other
    closing the baguette back up after spreading the garlic butter
  • Wrap each loaf in enough greaseproof paper to protect the outside of the loaf. See pictures as a guide. You don't want the acids in the food to come into contact with the aluminium.
    wrapping with greaseproof paper and aluminium foil read to bake
  • Wrap this in a large enough piece of aluminium foil to enclose the ends to avoid freezer burn, and freeze. See pictures again for a guide.
    wrap closely in the aluminium foil
  • To cook, use 200°C fan oven and initially cook for 15 minutes direct from frozen.
  • Unwrap all coverings to expose loaf completely and cook for a further 5 to 7 minutes to brown and crisp the outside of the loaf.
  • Keep any garlic butter that you don't use and cover with cling film and freeze for later use. Freeze any loaves you aren't going to cook immediately.
    garlic butter for freezing

Notes

  •  It’s difficult to find proper wholemeal baguettes, to date I haven’t managed to find any. So far, Waitrose multi-seed or Sainsbury’s “brown” baguettes are the best I ‘ve managed to find. They both come in packs of 2. LIDL have some that come in packs of 4, but they aren’t as good.
  • Definitely need to be “ready to bake” style otherwise they will overcook.
  • The greaseproof paper is so that the aluminium doesn’t taint the food – it’s not a good idea to consume aluminium salts so for that reason, I would never use aluminium pots or pans – stainless steel only.
  • Removing the foil after 15 minutes gives the outside of the loaf the chance to brown nicely – these times I’ve found to work, but they can always be varied.
  • The amounts are based around a 30g bag of parsley as sold in supermarkets.
  • If you don’t want to make 6 loaves, make 2 and freeze the rest of the mix in 100g portions. Most loaves come in double packs so 100g is the best amount to freeze.
  • Don’t worry about the calories – it’s huge – but so nice!
Tried this recipe?Let us know how it was!