Summary
Yield | |
---|---|
Source | Sheila Bettendorf (1978) |
Prep time | 15 minutes |
Cooking time | 20 minutes |
Total time | 35 minutes |
Ingredients
1⁄2 c
oleo 1⁄2 c
Parmesan cheese 3 T
parsley, minced (fresh or dried) 1⁄4 t
oregano 1⁄4 t
garlic, minced (fresh or dried)Instructions
Spread mixture between a loaf of French bread. Save a little for spreading across the loaf along with a little more Parmesan cheese. Wrap in foil and bake at 350° for 20 minutes.
Notes
This bread can be prepared ahead of time and frozen. Defrost before baking.