Cilantro-Scallion Bread

8 Jul

I made this bread for my 4th BBQ and I thought it deserved its own post.  I came across the recipe in the latest (excellent) issue of Bon Appetit and I must say this bread is easy to make and delicious!

Here is a direct link to the recipe.

From Bon Appetit


  • 2 teaspoons active dry yeast
  • 2 teaspoons Kosher salt, divided
  • 2 teaspoons sugar, divided
  • 1 3/4 cups 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 (105°-115°) 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 350°. 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.

I made the dough according to the directions and rolled it out.

Smeared my cilantro (from the garden) and scallion mixture made in the food processor all over the dough…

Roll it up jelly roll style.

And cut into slices!

These were so tasty and they made my kitchen smell like heaven.

Bon appetit!

3 Responses to “Cilantro-Scallion Bread”


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    […] Chicken with Potatoes, Cilantro-Scallion Bread, […]

  2. Ratatouille! « A Girl in Her Kitchen - July 31, 2011

    […] were used) in my favorite culinary magazine- Bon Appetit.  My comments on their recipe for the Cilantro-Scallion bread I made for the Fourth of July were included in their What People Are Cooking column.  I have been […]

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