This recipe was published in the Food section of the Los Angeles Times in the mid-1980’s. I’ve made it many times and it’s always a hit. It’s an excellent bread to serve at a BBQ — try heating it, wrapped in foil, on the grill. The spread could also be served on the side for any bread or rolls, or to add on top of steak, fish, potatoes, or anything on which you want a dollop of herb butter.
1 C butter, softened
1 tsp. garlic powder
1 tsp. celery flakes
1 tsp. beau monde seasoning
1 tsp. sage
1/2 tsp. summer savory
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. chervil
3 Tbsp minced parsley
1 large loaf sourdough bread
Combine herbs with butter and mix well. Spread on bread slices. Spread any remainder on top of loaf.
Wrap in foil; bake at 350F for 30 minutes.
About 10 servings.
