Lasagne - Phase 3: Garlic Bread

Garlic bread is dead easy, it really is quite hard to stuff up. You can use virtually any kind of bread, and just about any herbs. This is my version:

This is a Turkish loaf. And a gratuitous knife shot.


Use your bread knife to chop it into thick slices.


Then cut each slice in half along the length.


Here's some butter that has been in the fridge.


I put this in the microwave for twenty seconds. The idea is to only half melt it.


Chop up some chives.


And chop up some parsley.


Add a huge dollop of garlic (or as many cloves as you could be bothered peeling and crushing).


Then stir it all up together. Because we didn't completely melt the butter, it should be at a nice spreadable texture now.


Smear it all over the inside of the bread. Use it all up, you can't have too much.


Reassemble the loaf on top of a good amount of foil, with the shiny side up.


Sprinkle some more chopped parsley over the top, then give it a good spray with whatever oil you have in a can. I used canola.


Wrap the short ends over the bread, they should only just meet in the middle.


Grab each long end, and roll them in towards the loaf.


The bread should just be peeping out from between the foil.

Now move on to Phase 4: Assembly. We're nearly done!