Step 2
Preheat oven to 200°C/ gas mark 6. Grease 2 20cm round tins with Pure spread.
Step 3
Sift the flour into a large bowl, and rub in the Pure spread. Stir in the yeast, add the water and mix to a soft dough. Knead for 5 minutes until the dough is smooth and elastic. Use extra flour to prevent it from going sticky. Place in a large plastic bag greased with a knob of Pure spread. Tie the end of the bag and set aside in a warm place to rise. It should double in bulk.
Step 4
Flatten the dough evenly between the two tins and spread with the garlic topping. Cover with cling film and leave to rise for 45 minutes.
Step 5
Press the tops of the bread with your thumb and scatter with thin slivers of fresh garlic. Season to taste. Bake for 20 minutes or until light golden colour.
Step 7
To make the topping, mix the Pure spread, parsley, crushed garlic, salt, garlic granules and black pepper in a bowl. Knead the dough again and divide into two.
