The Ultimate Garlic and Cheese Loaf

Once you get the hang of this The Ultimate Garlic and Cheese Loaf, you will never want to buy a pre-made garlic bread again!

Try and buy the freshest Cob Loaf or Vienna Loaf you can find – you will find these kinds of loaves in the bakery section of your local supermarket.

This recipe will yield enough garlic butter for 2 loaves, wrap the leftover in cling film in a small log shape and it will keep in the fridge for about a week or freeze it if you want it to last longer.

I often slice little circles from the frozen block and let it melt over steak, its delicious!

The Ultimate Garlic and Cheese Loaf

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SnacksCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

320

kcal

Total time

25

minutes

Golden, oozy, and fabulously aromatic, this garlic and cheese loaf is irresistible. Pull-apart style and loaded with melted cheese and garlic goodness, it’s perfect with soups, salads, or just straight from the oven in all its savoury glory.

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Ingredients

• 1 Cob or Vienna Loaf

• 250 gram Butter, softened

• 1 cup Fresh Parsley, washed and roughly chopped

• 1 cup Fresh Basil, washed and roughly chopped

• 5 Garlic cloves-minced

• 1/2 cup Parmesan Cheese, grated

• 1/4 cup Mozzarella Cheese, grated

• Salt and Pepper to taste

Directions

• Preheat your oven to 160°C.
• Slice the Cob Loaf or Vienna Loaf into 1-2 cm slices being careful not to cut all the way through to the bottom of the loaf.
• Place the softened butter, garlic, parsley, basil, Parmesan cheese, mozzarella, salt and pepper in a bowl and mix well.
  
• Spread the butter on to the slices inside the cob and place the loaf on an ovenproof tray.
• Grate more parmesan cheese and parsley over the bread.
  
• Bake for 15 minutes.
• Eat hot and fresh!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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