Anchovy garlic bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Anchovy garlic bread recipe. Enjoy quick and easy cooking recipes and learn how to make Anchovy garlic bread.

A Mediterranean twist on an old favourite - make this part of an easy feast for friends.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 6)

125g butter, at room temperature
2 garlic cloves, crushed
45g can anchovies, drained, finely chopped, mashed
1 tbs chopped fresh continental parsley
340g French bread stick (baguette), halved crossways

Method

1. Preheat oven to 200°C. Stir the butter, garlic, anchovy and parsley in a small bowl until well combined. Season with salt and pepper.

2. Cut each piece of bread into 2cm-thick slices, without cutting all the way through. Spread the butter mixture over the cut sides of bread. Wrap each piece of bread in foil.
  
3. Place the bread on a baking tray. Bake for 25-30 minutes or until crisp and golden.

Notes
Cook's tip: Here's how to freeze garlic bread: After wrapping the bread in foil, freeze for up to 6 months and bake from frozen.

Source
Good Taste - November 2010, Page 114
Recipe by Gemma Luongo

Similar Side Dish Recipes:

Irish soda bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Chunky oven chips
Easy white bread

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Irish soda bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Irish soda bread recipe. Enjoy quick and easy cooking recipes and learn how to make Irish soda bread.

Get the taste of Ireland with this fresh, no-fuss soda bread

Easy
Makes 1 loaf
Takes 45-55 minutes
Freezable (for up to 1 month)

Ingredients

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter , cut in pieces
500ml buttermilk

Method

1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.

2. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

3. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Nutrition per serving:
296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

Recipe from Good Food magazine, February 2003.

Similar Side Dish Recipes:

Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Chunky oven chips
Easy white bread
Artichoke & parmesan gratin

Save & Share Irish soda bread recipe

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Easy white bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Easy white bread recipe. Enjoy quick and easy cooking recipes and learn how to make Easy white bread.

A great recipe for an electric breadmaker - or do it the traditional way

Easy
Makes 1 loaf
Prep 20 mins
Cook 25 - 30 mins
Plus 2 hours proving
Freezable

Ingredients

500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Method

1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.

3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Try

Saving time
A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It's also a great timesaver, as you can start it the night before, then finish it off the next day.

Nutrition per serving:
204 kcalories, protein 6g, carbohydrate 38g, fat 4 g, saturated fat 1g, fibre 2g, salt 1 g

Recipe from Good Food magazine, October 2005.

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Artichoke & parmesan gratin
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Barbecued zucchini with feta & lemon

Save & Share Easy white bread recipe

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