How to Make a Delicious Herb Bread with a Long Crusty Loaf

Preparation info

  • Difficulty


  • Four to six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 long loaf of crusty French or Italian bread
  • 4 scallions (green onions)
  • ¼ cup finely chopped parsley
  • 4 tablespoons (½ stick) butter


  1. Preheat the oven to 400 degrees.

  2. 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.”.

  3. 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.

  4. 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.