I Scored Some Bread

This is not the most important thing you may learn today, and perhaps you already knew this little trick… but I just discovered that scoring the top of some bread rolls helps to create the most delicious garlic herb bread ever!

It’s so simple, yet the flavours are magnified! The top of the bread rolls goes crispy and is full of flavour and the rest of the bread remains fluffy and soft. I score my lamb roasts to get extra flavour in, but I never thought of the same principle on my bread.

Buy some soft buns (not the hard crust ones) and score the top. I buy mine from Baker’s Delight because I find their soft rolls always perfectly fresh and as light as clouds. Get a good quality butter (about half a teaspoon per bread roll) and bring it to room temperature so it is soft but not runny. To this butter, add your favourite dried herb mix or you could add fresh herbs, plus some minced garlic and sea salt, then mix it up to a paste. Dollop the mixture evenly on top of the bread rolls and push it into the scored bits with the back of a tablespoon. Preheat over to 200 degrees Celsius and bake for 10 minutes.

Garlic and herb bread is a favourite side dish of mine (and sometimes it turns into a main meal)… so I’ve more than my fair share of it just about everywhere I’ve eaten out casually, at fine dining and everything in between. But I have to say that these little gems are my favourite to date.

They make a delish addition when serving up a rustic platter, a cheese board spread, for some casual entertaining, an assortment of tapas with Sangria and Spanish wine, and as an accompaniment to a good, hearty stew.

Put the diet aside for a bit and get into some buttery carbs!

Hillary and Dijon - Surangi


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