Hayden Quinn

Quick weeknight · Vegetarian

17 May 2023

Pope Leo Bread

A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise.

Serves
6–8
Prep
10 mins
Cook
15 mins
Difficulty
Super Easy
Oven
180°C fan-forced
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Pope Leo Bread, recipe by Hayden Quinn

Ingredients

Method

  1. Preheat the oven to 180°C fan-forced. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a oven tray and put the baguette on top.
  2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan.
  3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10 minutes open foil and cook uncovered for a further 5–10 minutes. Serve straight away.

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