Dana Treat – Treat Yourself

Cilantro-Scallion Bread

Posted August 8, 2012

Cilantro Scallion Bread
Bon Appétit
Makes 12

If you don’t have black sesame seeds, just add another tablespoon of white to the mix.

2 tsp. active dry yeast
2 tsp. kosher salt, divided
2 tsp. sugar, divided
1¾ cup plus 3 tbsp. all-purpose flour
4 tbsp. unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1¼ cup coarsely chopped scallions
½ cup coarsely chopped fresh cilantro
½ cup sesame seeds
1 tbsp. black sesame seeds
3 tbsp. olive oil plus more for bowl and brushing
Sea salt, for sprinkling

Line a baking sheet with parchment paper.  Pour ½ cup warm water (105º – 115º) into a small bowl.  Sprinkle yeast, 1 tsp. salt, and 1 tsp. sugar over; let stand until mixture bubbles, about 10 minutes.

Place flour, butter, remaining 1 tsp. salt, and remaining 1 tsp. sugar in bowl of a stand mixer with dough hook attached.  Rub in butter with fingertips until mixture resembles coarse meal.  Beat in egg, yolk, and yeast mixture, scraping down sides.

Knead on medium speed until dough is soft and smooth, about 5 minutes.  Form dough into a ball; transfer to a large, 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.  (DT:  I used my mini food processor for this one.)  Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tbsp. olive oil and set aside.

Preheat oven to 350º.  Roll dough into a 18×9″ rectangle.  Spoon scallion mixture evenly onto center and spread mixture to corners of dough.  Working from one short edge, roll dough rectangle into a cylinder.  Cut cylinder into ¾” dough swirls.  Transfer dough swirls to prepared baking sheet; brush each with oil and sprinkle with sea salt.  Bake until golden brown, about 30 minutes.

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