Garlic Bread

Serves 6


For the dough:

  • 350g plain flour
  • 7g instant active dry yeast
  • 30g light brown sugar
  • 1 tsp salt
  • 60g unsalted butter, melted
  • 170ml lukewarm oat milk
  • 1 large egg

For the butter-garlic spread:

  • 2 tbsp softened, salted butter
  • 1.5 tsp minced garlic
  • 1.5 tsp dried parsley
  • Pinch of salt


  • 125g fresh mozzarella, liquid drained and torn into small pieces
  • 1 tsp oil (any)
  • Clean, warm, damp cloth
  • Optional: extra pinch of dried parsley


  1. In a bowl, mix all of the dough ingredients together to form a wet dough.
  2. On a floured surface, knead the dough until it is smooth and not sticky. The dough should also spring back when poked gently. Note: You may need to use extra flour while kneading during this step.
  3. Use the tsp of oil to lightly oil a large bowl. Put the dough into the bowl and cover with the damp cloth. Leave the dough to prove until dough has doubled in size – about two hours. If your kitchen is cold, this step will take longer.
  4. When the dough has almost doubled, preheat your oven to 200ºC (180ºC fan)/gas mark 6.
  5. Once the dough has doubled, flatten and shape into your desired shape using your hands or a rolling pin dusted with flour. The thickness should be no more than 6mm as the bread will rise in the oven.
  6. In a small bowl, mix the butter, garlic, parsley and salt together.
  7. Score the dough with a knife and spread on the butter-garlic mix. Top with the mozzarella and extra parsley.
  8. Bake in the oven for 20-25 minutes. If your oven runs hot, check at 15 minutes.

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