A perfect savory snacking bread for your next appetizer or cocktail party. It works well with cheeses, fruit and wine. Or toasted on the side of a bowl of soup. It's a quickbread, so it comes together in moments!
If using the parsley and scallions as the optional garnish, lay these on a cutting board. Cover with wax paper and place a very heavy book over them all. This will flatten them out, softening them so that you can mold them, in preparation to cover the top of the bread batter.
Bake for 35-45 minutes on the centre rack. As it is baking, if you see the scallion rising up and away from the batter, you can gently push it back down to stick. The baking time will depend on the size of pan you are using. The bread should be golden brown, and a knife or skewer should come out clean when inserted in the centre.
Transfer the pan to a cooling rack. Let it rest for 5 minutes. Then run a knife along either end to loosen the bread. Lift up using the parchment paper. Let it cool completely before slicing. This bread tastes even better cool than warm, I promise.
This can be stored at room temperature for a few days in a sealed container. It can also be frozen for a couple of months. See Notes below.
To freeze this loaf, slice and place the slices flat on a wax paper lined baking sheet. Place in the freezer for 30 minutes. Then gather all the slices and re-create the loaf in a freezer bag. This way they won't stick to each other from the freezer.
Whatever you don't eat right away will taste amazing toasted lightly, with some cheese and honey!
You can use whatever add-ins you'd like. Bacon, diced ham, olives, sun-dried tomatoes, even dried fruit with blue cheese cubes would be amazing!