450 g sourdough Vienna loaf
125 g butter, softened
5 garlic cloves, crushed
2 tablespoons fresh flat-leaf parsley leaves, roughly chopped
1. Preheat oven to 200C / 180C fan-forced. Cut bread into 1.5cm-thick slices, being careful not to cut the whole way through.
2. Place butter, garlic and parsley in a bowl. Mash with a fork until combined. Season with salt and pepper.
3. Spread each cut side of bread with butter mixture. Wrap bread in foil. Place on a baking tray.
4. Bake for 15 minutes or until butter mixture has melted. Unwrap garlic bread. Bake for a further 5 minutes or until golden and crisp. Serve.