Cilantro-Scallion Bread

prepared by and photo by Emily Doscher

Savory swirly bread using cilantro and scallions.  Serve warm and slather butter all over the top.  Will melt in your mouth.

Size: makes 12

2 tsp active dry yeast
2 tsp kosher salt, divided
2 tsp sugar, divided
1 3/4 cups plus 3 tbsp all-purpose flour
4 tbsp unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1 1/4 cups coarsely chopped scallions
1/2 cup coarsely chopped fresh cilantro
1/2 cup sesame seeds
1 tbsp black sesame seeds (Whole Foods)
3 tbsp olive oil plus more for bowl and brushing


Line a baking sheet with parchment paper.  Pour 1/2 cup warm water (105-115F) 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.  Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tbsp oil and set aside.

Preheat oven to 350F.  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 3/4″ dough swirls.  Transfer dough swirls to prepared baking sheet; brush with oil.  Bake until golden brown, about 30 minutes.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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