Our favorite herb garlic baguette bread, stuffed with herb and garlic butter, and baked in the oven, this bread is really addictive.
This herb baguette with garlic butter is addictive! French bread sliced and stuffed with a herb garlic butter mixture, this recipe is one of my son’s favorite things in the world.
We used to buy the ready- made herb baguettes or Kräuterbaguette from time to time, but what a revelation this herb baguette was! I still enjoy a ready-made one, but I think it would be a long time before I buy one again. Because no herb baguette in the world can be better than this one.
You can taste the flavor of the herbs, their freshness and greenness in a way you could never taste them in the bought version, the garlic is pungent and delicious, the melted butter is out of this world and the bread is crisp, buttery, warm and soooo comforting.
- Baguettes: 2 or 3 depending on their size. The ones I usually have are about 25 cm/ 10-inches long, a little more or less is fine.
- Butter: use salted or unsalted and adjust the amount of salt you need by tasting.
- Garlic: a lot. I use about 10 medium to large cloves and we love it this way. But this is, as always, a matter of taste.
- Herbs: parsley, chives, and oregano, all fresh. You can use other herbs if you like as well, for instance, basil instead of chives (I would not combine the two). Add smaller amounts of thyme or rosemary (not as much as the others as they are pretty dominant).
- I made this garlic herb bread several times now and we all love it. It is very easy and quick to make, it bakes in no time and I imagine it is quite versatile.
- I plan to try it with sun-dried tomato – butter and olive – butter in the near future.
- I used fresh herbs for the baguette that you can see in the pictures, but I have already made it with this amazing garlic-parsley paste as well.
- If you, by any chance, make the paste and decide to use it for this recipe as well, just mix a few teaspoons of it with the butter and leave out the salt and garlic.
- Cut the baguettes as indicate, stuff with the herb garlic butter, wrap in aluminum foil and refrigerate until needed, they will keep for 1-2 days.
- You can also freeze the prepared and unbaked baguettes. When ready to bake, bake from frozen and still wrapped for about 15-20 minutes. Check if they are heated through and all the butter is hot and melted. If not, wrap back and allow more time in the oven.
More stuffed bread
Herb Garlic Baguette
- 250 g/ 8.8 oz/ 1 cup butter soft (Note 1)
- small bunch chives Note 2
- small bunch parsley
- small bunch oregano
- 10 garlic cloves
- 3 fresh baguettes à 250 g/ 4.4 oz, about 25 cm/ 10 inches long
- fine sea salt and pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Take the butter out of the refrigerator and let it get soft. Chop the herbs very finely. Peel and grate the garlic. Mix everything together and add some salt and pepper to taste. You can chop and mix in the food processor as well.
- Slice the baguettes at regular intervals but don’t cut all the way through, the bottom should remain whole as it will hold the baguette together. Cut only about 2/3 through.
- Smear the herb butter in between the slices. At this point, you could wrap the baguettes and refrigerate or freeze them for future use. Wrap each baguette in aluminum foil and bake in the preheated oven for about 10-15 minutes. Serve hot.
- Salted or unsalted butter, adjust the salt amount you use accordingly.
- You can replace the chives with basil for a different flavor.