Growing up there were 3 things I looked forward to when there was a braai (barbecue): garlic bread, potato salad and my mom’s “heerlike poeding” (literally translated as delicious pudding) which has to be as South African as a braai. The best bit was a sneaky Sunday morning breakfast of cold garlic bread topped with potato salad followed by a heaped spoon of poeding scooped out of the fridge before my mom noticed.Â She always made garlic bread with some added grated cheddar cheese and till today I add cheese to the garlic butter.
I could not resist turning a beautiful sour dough I bought from Woodstock Bakery into this more “refined” version by roasting the garlic first and replacing the cheddar with Parmesan.
Roasting the garlic removes some of the pungency and makes for a rich garlic mixture which will not overwhelm everything else on the plate. This makes the bread suitable to serve with meals other than the usual braai and will go perfectly with soups and stews.
The measurements in the recipe are more an indication than precise quantities. The amount of butter will depend on the size and type of bread you decide to use. Any leftover butter can be stored in the fridge for a few days and used as a spread.