• 1 ½ lbs (700 g) strong white flour
• 2 teaspoons salt
• ½ oz (14 g) fresh yeast or ¼ (7 g) dried yeast
• ¾ pint (400 ml) water
• 4 oz (112 g) butter
• 3 or 4 cloves of garlic (or as much as you like!)
• 1 tablespoon dried mixed herbs
• tablespoon chopped parsley

Method:

1. Mix the flour and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy.
2. Make a well into the flour and add the yeast, remaining water and mix to a dough.
3. Turn onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Put into a clean bowl, cover with a damp tea towel and leave to rise in a warm place for about 1 hour, until doubled in size.
5. Turn onto a floured surface, knock back with your hand or fist to remove any air pockets and knead again for a few minutes.
6. Divide the dough into two and roll each half out to form an oval as long as a baking tray.
7. Soften the butter in a bowl and add the finely chopped garlic to taste, the dried herbs and chopped parsley and mix well.
8. Spread half of the butter mixture on each piece of dough, leaving a 1" (2.5 cm) margin all around the edges. Roll each oval up tightly length-ways and seal the edges.
9. Pre-heat the oven to Gas Mark 7 (425°F/220°C).
10. Place the loaves with the seams underneath on a well-greased baking tray. Make diagonal slits into the top of the loaves at 2" (5 cm) intervals. Cover with a clean tea towel and leave the dough to rise again in a warm place for about 20 to 30 minutes.
11. Put into the pre-heated oven for about 15 minutes until they are crisp and golden in colour.
12. Remove from oven and tap the base of each loaf. If they sound hollow they are ready.

Note: Makes two sticks. Can either be eaten immediately or left to cool on a wire rack. If you want a crisp crust, brush the loaves with a teaspoon of salt dissolved in 4 tablespoons of water before putting them in the oven.