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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
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Brush with the rest of the garlic butter and serve warm (but let it rest for 10-15 minutes first to avoid burnt mouths).TipIf you can’t find buttermilk, use 250g low fat natural yogurt, thinned down with 50ml milk.
