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Tittle : CHILLI CHEESE GARLIC BREAD
link : CHILLI CHEESE GARLIC BREAD

CHILLI CHEESE GARLIC BREAD

 

INTRODUCTION

Garlic bread - a damp-centred, often bendy, stick of it - was a dominating feature of my eating life in the '70s and '80s. This is a more robust version, gooey with cheese and warmly, rather than fierily, flecked with chilli.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Makes: approx. 10 slices (depending on the dimensions of the loaf)

100 grams soft unsalted butter

½ teaspoon sea salt flakes

4 fat cloves garlic (peeled and minced)

⅛ teaspoon dried chilli flakes

1 ball mozzarella (well drained and finely chopped)

1 small (approx. 400g) white sourdough loaf or other good chewy bread

METHOD

1. Preheat the oven to 220ºC/200ºC Fan/425ºF.

2. Beat together the butter, salt, garlic and chilli flakes, then duly beat in the mozzarella.

3. Cut the bread on the diagonal into slices 2-2.5cm / 1in apart, taking care not to go all the way through to the bottom.

4. Spread the garlic butter mixture generously and evenly between the slices, and then smear the last scrapings down the middle of the top of the loaf.

5. Wrap the bread in foil with a fold at the top so that it can be opened easily, and bake for 30 minutes. Open the parcel carefully; if the bread is still soft on top, put it back in the oven, with the foil pulled back a little, and cook for another 5 minutes until the top is crisp. Remove from the oven, lift the bread out of the foil (without burning your fingers) and place the crisp bread on a board. Using a large serrated knife, cut through to separate the slices.

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