Garlic buttermilk sharing bread
Makes: 16 pieces
Prep time: 10 mins Total time: 
Recipe photograph by Kris Kirkham
Garlic buttermilk sharing bread
No kneading required; this is an almost-instant treat. Simply mix, bake and pull apart at the table
Makes: 16 pieces
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
138Kcal
Fat
6gr
Saturates
3gr
Carbs
19gr
Sugars
2gr
Fibre
1gr
Protein
3gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 100g butter
- 2 garlic cloves, crushed (or 1 tsp garlic granules)
- 4 tbsp chopped fresh herbs (we used chives and parsley), or 1 tbsp dried mixed herbs
- zest of 1 lemon
- 350g plain flour
- 4 tsp baking powder
- 1 tsp fine sea salt
- 2 tsp caster sugar
- 1 x 300ml pot buttermilk
- 1-2 tbsp milk, if needed
Step by step
Get ahead
Best freshly baked, but the garlic bread can be reheated if required
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a small saucepan, adding the garlic (but don’t let the garlic brown). Remove from the heat and stir in half of the herbs and half the lemon zest.
- Pour about half of the melted butter into a baking dish (20cm square on the base).
- Sift the flour, baking powder and salt into a mixing bowl then stir in the rest of the herbs, lemon zest and the sugar. Make a well in the centre and pour in the buttermilk. Mix to a soft, veryslightly sticky dough using a cutlery knife, ading a little milk if needed.
- Push the dough into the dish (the melted butter will squidge up the sides – this helps to stop the bread from sticking to the dish). Drizzle most of the remaining herby garlic butter over the top. Score into 16 squares then bake for 25-30 minutes until golden brown, risen and crisp.
- Brush with the rest of the garlic butter and serve warm (but let it rest for 10-15 minutes first to avoid burnt mouths).
Tip
If you can’t find buttermilk, use 250g low fat natural yogurt, thinned down with 50ml milk.
