Garlic bread is easily the best type of bread, and this recipe creates an amazing tear and share loaf that tastes as good as the ones you get in a fancy Italian restaurant! There’s actually not much proving time required compared to other loafs I have made, you only really need to let it rise for an hour or so.

Prep Time: 1.5 hours
Cook Time: 30 minutes

Ingredients:

For the dough:

• 120ml warm water
• 1 tablespoon white sugar
• 1 teaspoon active dried yeast
• 14g butter (softened)
• 120ml milk
• 1 teaspoon salt
• 360g strong white bread flour

For the topping:

• 56g melted butter
• a handful of fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon salt

Method:

1. Mix the warm water, yeast and sugar together in a bowl. Whisk and leave to stand for 5-10 minutes until foamy.
2. Meanwhile, prepare your flour mixture in a separate bowl. Mix the butter, milk, salt and 180g of bread flour in a bowl. Stir in your yeast mixture and then gradually add the remaining flour until a dough is formed. Knead for 10 minutes on a floured surface.
3. Combine the butter, parsley, oregano, garlic and salt in a saucepan on a low heat until the butter is melted.
4. Cut your dough into 1 inch pieces and roll into balls (each ball should roughly weigh 35-40g each).
5. Place the balls on a lined baking tray and leave to prove in a warm place for 1 hour, or until the dough is doubled in size.
6. Once your dough has risen, chop up your mozzarella into small chunks and slot in the creases of the dough balls. Pour the remaining butter mixture over your dough.
7. Bake at gas mark 4 for 30 minutes, or until golden brown.