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Cilantro-Scallion Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 14 Dec 2014 03:58:05 -0800
v114.n050.6
* Exported from MasterCook *

                           Bread, Cilantro-Scallion

Recipe By     :Silvena Rowe
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Christmas                       Holidays

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2          teaspoons  active dry yeast
    2          teaspoons  kosher salt -- divided
    2          teaspoons  sugar -- divided
    1 3/4           cups  all-purpose flour -- plus
    3        tablespoons  all-purpose flour
    4        tablespoons  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         tablespoon  black sesame seeds
    3        tablespoons  olive oil -- plus more for bowl and brushing

Line a baking sheet with parchment paper. Pour 1/2 cup warm water 
(105F-115F) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 
teaspoon sugar over; let stand until mixture bubbles, about 10 minutes.

Place flour, butter, remaining 1 teaspoon salt, and remaining 1 
teaspoon 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 tablespoons oil and set aside.

Preheat oven to 350F. Roll dough into a 18x9" 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.

Description:
    "These savory swirls are easy to prepare and taste best served warm."
Source:
    "Bon Appetit"
S(Internet address):
    "http://www.bonappetit.com/recipe/cilantro-scallion-bread";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 11g Fat (46.9% 
calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 
28mg Cholesterol; 325mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.