Serves 6-8
2 Vienna loaves
Garlic butter
4 oz (100g) butter
1 tablespoon hot water
1 clove garlic salt
2 tablespoons chopped parsley
Cut the Vienna loaves in slices at an angle, but do not cut completely through the loaf.
Cream the butter with the hot water to soften. Crush the garlic, remove the papery coating and, using a knife blade, mash to a puree with a little salt. Beat into the butter along with the chopped parsley. Generously spread the butter on each slice of bread. Any left over can be spread over the tops. Wrap each loaf in kitchen foil and chill for at least 1 hour.
Heat through for 20 minutes in an oven heated to 425°F (220°C) or Gas no. 7. For a very crisp finish, open up the foil and return loaves to the oven for a few minutes. Serve hot.
Variation Herb bread: Cream the butter with a squeeze of lemon juice and beat in the parsley and 1 tablespoon chopped chives. Omit the garlic.