Saturday, December 10, 2011

Cilantro-Scallion Bread


Ingredients (for 12 rolls):
dough
265 g all-purpose flour
1 tsp salt
1 tsp sugar
2 tsp active dry yeast
1 egg
1 egg yolk
4 tbsp unsalted butter, softened
1/2 cup warm water

filling
1 1/4 cup coarsely chopped scallions
1/2 cup coarsely chopped cilantro
1/2 cup sesame seeds
1 tbsp nigella seeds (or black sesame)
3 tbsp olive oil

olive oil

Line a baking sheet with parchment paper. Place all ingredients for the dough in a bowl, knead together, using dough hook attachment for the mixer, until dough is soft and smooth. Form into a ball, transfer to a lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Mix with sesame seeds, nigella, and olive oil. Set aside. Preheat oven to 350F.
 Roll dough into an 18"x9" square (using a little flour if necessary). Spread scallion mixture evenly on dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder in 12 slices (3/4" thick). Transfer slices to baking sheet, brush with oil.
Bake until golden brown, about 30 minutes.

(adapted from Bon Appetit)

2 comments:

  1. OMG YUM! I love Cilantro! Or as we call it over here, Coriander :P Great post! ;)

    ReplyDelete
  2. This looks wonderful. Scallions and cilantro and bread? Yes, please!

    ReplyDelete