Ingredients

The following ingredients have 9 Servings
  • 110 g unsalted butter
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 320 g plain flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 415 ml buttermilk

Instruction

  • Grease a 20cm baking tin. A metal tin would be best to stop the quick bread from sticking but I had to use a glass pyrex dish.
  • Put the butter in a bowl and melt in the microwave. Mix in the garlic and 1 teaspoon of dried parsley.
  • Pour the butter into the baking dish.
  • Put the flour, sugar, baking powder, salt and the other teaspoon of dried parsley in a mixing bowl.
  • Stir in the buttermilk to get a thick batter.
  • Put the batter in the baking dish and pat it down and into the sides of the dish.
  • Use a knife and score the bread so it makes 9 pieces.
  • Bake the bread in a preheated oven at 220C for about 20-25 minutes. The bread will have risen and be golden when it's ready.
  • Let it cool a little in the dish then turn it out onto a wire rack to finish cooling. It's delicious warm or cold.