Hot Garlic Bread from The Times Cookery Book by Katie Stewart
Diagonally slice the Vienna loaves into 2-inch (5-cm) slices, cutting almost through the bread but leaving the bottom crust whole. Cream the butter with the hot water until soft. Crush the garlic, ...
Ingredients
- salt
- 1 clove garlic
- 1 dessertspoon hot water
- 4 oz (100 g) butter
- 2 tablespoons chopped parsley
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