Ingredients
1 french loaf
1 pod garlic - flaked, peeled and ground
100 gm Butter
1/2 tsp salt
1/2 tsp pepper powder
40 cm x 30 cm cooking foil
Method
Slice the loaf in 2 cm slices but do not slice through. Leave a 2 cm base undisturbed.
Mix the butter with garlic paste, salt and pepper.
Butter the half cut clices on both sides with 80 gm of the butter - garlic paste.
Place the loaf on cooking foil and spread the rest of the butter on it.
Close the foil to cover the loaf completely and bake in a hot over (200 C, Gas 6) for 10 minutes.
Open the foil the top and rebake for 5 minutes.
Serve hot in foil.
1 french loaf
1 pod garlic - flaked, peeled and ground
100 gm Butter
1/2 tsp salt
1/2 tsp pepper powder
40 cm x 30 cm cooking foil
Method
Slice the loaf in 2 cm slices but do not slice through. Leave a 2 cm base undisturbed.
Mix the butter with garlic paste, salt and pepper.
Butter the half cut clices on both sides with 80 gm of the butter - garlic paste.
Place the loaf on cooking foil and spread the rest of the butter on it.
Close the foil to cover the loaf completely and bake in a hot over (200 C, Gas 6) for 10 minutes.
Open the foil the top and rebake for 5 minutes.
Serve hot in foil.
