I do not employ a stingy hand in making this bread. It is an abundance, an excess of herbs and garlic and butter. A sprinkling of spices is mixed in as well to perk up the flavors of the basil, parsley, scallions, and the garlic. A bit of lemon acts as a brightener.
The excess becomes apparent while eating, as leaves of basil or pieces of scallion may fall of in the process. If that happens, just pick them up, put them back, and enjoy the glorious, buttery exuberance of taste.
Ingredients
- 1/8 tsp cayenne pepper
- 1/4 tsp ground sumac
- 1/2 tsp freshly ground black pepper
- 3/4 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/4 tsp lemon zest
- 1 cup packed torn basil leaves
- 1 cup parsley
- 2 chopped scallion
- 8 cloves garlic, minced
- 1/2 cup unsalted butter, softened
- 1 tbsp Greek yogurt
- 1 tsp fresh lemon juice
- 1 loaf crusty bread - I used a baton of sourdough because I'm obsessed with sourdough bread
Directions
- Heat oven to 375.
- In a small bowl, mix cayenne, sumac, black pepper, salt, smoked paprika, and lemon zest. In a big bowl, mix together the basil, parsley, scallions and garlic. Sprinkle the seasonings over the herb mixture and toss. In another big bowl, mix together softened butter, yogurt and lemon juice. Fold the herbs and seasonings into the butter. It may seem unlikely that the butter will take in all those herbs, but it will. Oh it will.
- Slice the bread lengthwise and slather the herb garlic butter over the entire thing. Bake 8-10 minutes, until toasty and butter has melted into the bread.\
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