Place the long loaf of bread on a flat surface. Using a sharp knife, slice the bread lengthwise, end to end. Do not slice all the way through, however. The slicing will permit opening up the loaf like a sandwich while leaving one side as a “hinge.”.
Trim off the ends of the scallions. Rinse the scallions and dry them. Chop them finely with a sharp knife. Combine them with the chopped parsley.
Melt the butter in a saucepan. Stir in the herbs. Open up the loaf of bread and spoon the herb butter inside from one end to the other. Wrap the loaf in heavy-duty aluminum foil and bake for about 10 minutes. Cut the bread into 1-inch slices and serve piping hot.