Stuff the baguette, packing the filling tightly. Wrap in foil and refrigerate for about 25 minutes. Before serving, slice into pieces, preferably with a sharp knife.

You know you’ve made it as a home bread baker when you make your first batch of perfectly golden, crusty baguettes. While ...

In a small bowl add the butter (melted) and mix the basil-garlic paste. Your basil butter is ready. 4. Cut the baguette in half (from top), then slice it horizontally. You will have 4 portions now.

The garlic is roasted until caramelised and then pressed into homemade bread dough before baking. Serve toasted with mozzarella and with a simple coriander and tomato salad. For the baguettes ...