OUR ONLINE STORE IS CURRENTLY CLOSED
Thank you for your existing orders,
we're very sorry but some of these are taking longer than the 14 days we anticipated to deliver,
please allow up to 21 working days.
During this time, we're unable to respond to individual enquiries regarding shipping or tracking.
If you decide to cancel your order, refunds may take time to be processed.
There is an unprecedented demand for home baking flour across the UK
and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
3rd April 2020
for when you only have an hour to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.
A very easy, well-loved recipe. The garlic butter can be made in batches and kept in the freezer.
Heat the oven to 180?C/350?F/Gas Mark 4.
Thickly slice the loaf, on the diagonal, cutting down almost but not quite through the crust.
To make the garlic butter, mix the soft butter with the crushed garlic, salt and parsley (the butter can also be made in a processor: put the butter, whole garlic cloves, salt and the sprigs of a small bunch of parsley into the bowl and process until the parsley is finely chopped).
Spread the butter onto the cut sides of the bread slices and reform the loaf. Wrap in foil.
The loaf can be kept in a cool spot (not the fridge) for several hours. Set the loaf on a baking sheet and bake in heated oven for about 10 minutes until piping hot. Carefully open and serve while hot.
what you will need
For one medium loaf
Preparation: 10 minutes
Baking: 10 minutes
I medium baguette
125g unsalted butter, softened
4 cloves garlic, crushed
A good pinch of sea salt
4 tablespoons chopped parsley
A large sheet foil