Out of this World garlic bread

by Barry Lewis

Prep time
5 mins
Cook time
45 mins



250g strong bread flour plus extra for dusting

1tbsp olive oil, plus extra for greasing the bowl

200ml Water

1 heaped tsp salt

1 heaped tsp Fast action dried yeast


Garlic butter filling

4 Garlic cloves, minced

Squeeze of lemon juice

100g butter, room temperature

50g grated grana Padano  / parmesan cheese

1tbsp finely chopped parsley

In this video i’m putting 3 different garlic breads to the test – oh and also picking which one of my favourites will be sent to the outer edges of space over 100,000 feet in the air in Tom Scott’s video! Be sure to check out Tom’s video, the link is in my video to see how it all went!

Add flour, olive oil, 2/3rd’s of the water, yeast and salt into a bowl do not let the salt and yeast touch eachother until you begin mixing as it can kill the yeast. Basically put them in opposite sides of the bowl. Mix with a spatula initially then add the rest of the water.

Turn the dough out onto a clean, floured surface and knead the dough well until smooth. Use a little extra olive oil to lubricate a mixing bowl lightly and place the smooth dough ball into it. Cover with cling film and leave to double in size for approximately 2 hours.

Remove the cling film from the bowl, take the dough out and knead it briefly on a floured surface. Not too much, to maintain that smoothness.

Shape the dough into baguette shapes, you should get 2 good sized baguettes from the mix. Place on a baking tray well spread apart and place a tea towel over the top, leaving it to double in size again, around another 60 minutes.

Before baking them, if you wish you can make some light slits with a sharp knife in the top of the baguettes.

Whilst they are doubling in size pre-heat the oven to gas mark 7 or equivalent, and place a small baking tray half filled with water in the bottom of the oven to help steam the baguettes. Doing so will give a crunchy crust to the baguettes. Bake the baguettes for 30 mins or until lightly golden, then follow the steps below for a pre-bought baguette, slicing, filling, then baking again.

For the garlic butter, add all the ingredients into a mixing bowl and beat it together until smooth and lump free, you can keep this in the fridge or freezer rolled up in cling film if you want.

If using a homemade baguette or store bought, slice roughly thick inch apart slices into the bread, leaving it slightly joined at the bottom so it opens up. Once you have sliced your way carefully down the baguette, load the bread with your garlic butter filling in the gaps, grate on some extra cheese and wrap in cling film.

Bake the baguette for 15-20 minutes wrapped at gas mark 7 or equivalent, remove from the oven and take off the foil, then bake for a further 5 minutes or so. Bake it a little longer if you want it super toasty/crunchy.

Serve pretty much immediately. Making your own baguettes are way more fun and taste so fresh, but using different flavoured store bought baguettes can save you lots and lots of time! Good luck!