Homemade Garlic Bread

Homemade Garlic Bread


Servings 10
Time Needed Prep
Ingredients 4
Difficulty Easy

Rating (click to rate)

3.3 based on 7 ratings.


  • 700 g Turkish Bread
  • 200 g Butter softened but not melted
  • 1 Garlic crushed
  • 1/2 cup Cheese (Parmesan) grated

Nutrition Information

Qty per
0g serve
Qty per
Energy 2cal 772cal
Protein 0.02g 6.36g
Fat (total) 0g 0.5g
 - saturated 0g 0.09g
Carbohydrate 0.1g 33.06g
 - sugars 0g 1g
Dietary Fibre 0.01g 2.1g
Sodium 0.05mg 17mg

Nutritional information does not include the following ingredients: Cheese (Parmesan)

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Homemade Garlic Bread is very simple, tastes delightful. It only takes 10 mins max to prepare and cook, it’s great to put on just as your dishing up.

I know what you’re thinking – seriously?  You need a post on how to make garlic bread?  Well not exactly.

This is a post on how to make gourmet cheesy garlic bread in bulk so you always have some on hand.

My family go nuts for a piece of garlic bread with our meals – this way, you can just take out as many ‘slices’ as you need, whack them under a hot griller – and you have toasted cheesy garlic bread in about 5 minutes flat.

Great to put on just as you’re dishing up your meal – and it makes your dinners stretch that little bit further – for less!



  1. In a small bowl mix together the butter, garlic and parmesan cheese until well combined.

  2. Take the Turkish breads out of their packets and slice into 1.5cm slices - a typical loaf should get you about 10 - 12 slices (I used the Turkish bread from Aldi - delicious and cheap!).

  3. Lay the slices on bread on their side and using a scraper, 'butter' one side of the bread making sure you go right to the ends.

  4. Once the mixture is totally used up (don't be frightened to smother it on!) - now it's time to prepare them for freezing.

  5. Lay a sheet of baking paper on the bottom of the container, layer the bread  on the bottom - as close as you can together without 'squashing' the loaf.

  6. Once the bottom layer is full, add a sheet of baking paper on top.  Don't worry about the butter sticking to the paper, once its frozen it is easy to remove.

  7. Keep layering the garlic bread until you get right to the top of the container - again place baking paper on top - and place the lid on to seal.

  8. baking paper sheets

  9. large airtight container

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar