It'll flatten back once the cheeses have melted in the oven.įinally, with the excess foil paper on along the sides of the cheese stuffed bread loaves, wrap around the bread, leaving the top exposed. It's a bit hard to tell in the image above, but with cheese stuffed in, the baguette will start to curl/bench a bit. No need to worry as once the bread hits the oven and the cheese and butter start to heat up and melt, it'll spread onto the opposite side. Both ways are super easy.Īlso note, I only butter one side of the bread. That's completely okay! Instead of drizzling the butter with a spoon, spread instead. See how my butter had started solidifying below? It was a cool morning when I filmed this and I did leave it on the bench for a bit whilst getting on with other things. Now simply slice, cut in half (so that the bread fits into the oven!) and spoon garlic butter generously into each incision! I prefer melting butter on the stove so I can control the heat and see exactly where it's at, at any point. If melting in a microwave, just be careful as it can get very hot very quick and start spitting everywhere if unmonitored! You can either melt the butter on the stove or in a microwave. □ Plus! block cheeses are cheaper anyway.įirst, mix melted butter with garlic, salt and finely chopped fresh parsley. If you want that delicious looking stretch each time you tear off a piece of that cheesy garlic bread, make the effort and grate the cheese at home. The ready shredded cheeses just don't melt as well due to the added anti-caking agents.
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