Ingredients:

  • 300g (2 1/2 cups) strong bread flour, plus extra for dusting
  • 7g (2 1/4 teaspoons) active dry yeast
  • 360ml (1 1/2 cups) warm water (around 105-115°F / 40-46°C)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 170g (3/4 cup) unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (Optional)
  • 1 large egg
  • Bread flour to dust

Instructions:

  1. Prepare the Dough: Combine warm water, yeast, and a pinch of sugar in a bowl. Let proof until foamy.
  2. Mix the Dough: Add the remaining dry ingredients and olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the Dough: Knead the dough on a lightly floured surface or in a stand mixer until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
  5. Prepare the Garlic Butter: Combine softened butter, minced garlic, parsley, salt, pepper, and Parmesan cheese (if using) in a bowl. Mix well.
  6. Shape the Bread: Punch down the dough and shape it into a log. Place on a baking sheet lined with parchment paper.
  7. Second Rise: Cover the shaped loaf and let rise for another 30 minutes.
  8. Eggwash the bread: Whisk the egg to form an egg wash and paint the top of the bread.
  9. Bake: Preheat oven to 375°F (190°C). Bake the loaf for approximately 20 minutes, or until golden brown.
  10. Garlic Butter Application: Remove the loaf from the oven. Slice halfway through in intervals, then generously spread the garlic butter over the bread, focusing on getting it between the slices.
  11. Final Bake: Return the loaf to the oven for another 5-10 minutes, or until the garlic butter is melted and bubbly, and the bread is golden brown and crispy.
  12. Rest and Serve: Let the bread cool slightly before slicing and serving.