Garlic Bread

Garlic Bread
27 May 2024

You can consume garlic bread slices at any time of the day, either as a delicious snack or as a complement to breakfast tables.

Prep Time : 1 hours
Cook time : 35 mins
Servings : 10 People
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Garlic Bread


  • 1 cup warmed milk
  • 1 packet of dry yeast
  • 1 sugar cube
  • 2 tsp salt
  • 2 eggs
  • 85 g vegetable oil
  • 6 cups of flour
  • 1 pinch of parsley
  • 3 cloves of crushed garlic
  • 2 tsp thyme

For the top

  • 3 tbsp vegetable oil
  • 1 tbsp sesame seeds
Garlic Bread


  1. Take the milk and yeast in a bowl and mix until the yeast dissolves. Add the sugar, salt, and vegetable oil, and mix well with your hands. Add garlic, thyme, salt, egg, and flour, and knead. You should get a smooth dough. Cover the dough and leave it for 35 minutes.
  2. Divide the fermented dough into three equal pieces and place them on the floured counter. Roll it with your hands to get 3 long rolls with a diameter of 5 cm.
  3. Roll the rolls into a garland by braiding them. Put them on a greased baking tray and spread vegetable oil on them with a pastry brush. Sprinkle sesame seeds and leave to rise for another 30–35 minutes. Bake in an oven set to 180 degrees for 30-35 minutes.
  4. Cut the bread in half lengthwise and place it on a large baking sheet with the edges facing up.
  5. In a medium bowl, mix the butter, garlic, parsley, and salt until well-mixed.
  6. Spread it evenly over the bread. Bake for 10–15 minutes or until the edges are lightly golden brown.
Serving Suggestions
  • Instead of parsley, you can use chopped fresh herbs such as thyme, tarragon, or even a combination of any of these.
  • Garlic bread is an excellent accompaniment to spaghetti bolognese and pasta dishes with sauce. It is also recommended with pizza or soup.
Expert Tips
  • Garlic bread can be kept in the refrigerator for 1 day and in the freezer for 1 month if wrapped tightly in cling film. 
  • Wrap it in aluminum foil before baking.
  • Garlic butter can also be prepared and stored in the refrigerator for up to 1 week or in the freezer for up to 3 months until baking.
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