This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
Garlic Bread for 65 people
- 6 large baguette style loaves of white bread or 6 white abbey loaves
- For the garlic butter: 1 ½ blocks (375 g) of butter
- 1 heaped tbsp minced garlic (or one bulb, minced)
- 1 level tbsp thyme
- Place butter into a ceramic or glass dish (not plastic,
- it might get stained with the garlic), soften in the microwave for 1 minute at 50%.
- Add garlic and herbs, mix well with a fork.
- Cut all the loaves into slices, but leave the slices connected in the bottom.
- Spread a bit of butter between all the slices. Place bread on trays, cover with tea towel and put aside until needed.
GLUTEN FREE: Use gluten free bread: spread slices of bread on both sides with a bit of garlic butter. Wrap in aluminium foil.
Dairy FREE: Mix a bit of soya spread with some garlic and some thyme, get some slices of bread (1 per person) and spread on both sides with the garlic spread. Wrap in aluminium foil.
To heat up: Pre-heat oven to 230 C. At 5.20pm (assuming dinner is at 6pm) put bread into oven. At 5.55 take out of oven, place into wooden dishes and serve (with out cutting the slices).