September 3, 2011

Bon Appetit Cilantro-Scallion Bread

I do a lot of baking every week. Between the two loafs of bread, the sweets and the baked goods I make, I spend a lot of time in the kitchen. Luckily, baking is one of my favorite activities and I it provides me with a sense of calm. For me, I find the absolute most relaxing thing to bake is bread. The kneading and working of the dough lets my mind wander and if anything is bothering me I can take it out during the punch down. I especially love seeing the fruits of my labor in the finished product. A nice loaf of baked bread, is beautiful to look at. The July issue of Bon Appetit magazine had a recipe for Cilantro-Scallion Bread, which on paper looked like a great new bread recipe.

This recipe has 11 ingredients and takes approximately 2 hours to prep and bake. I had to modify the recipe slightly due to the lack of availability of black sesame seeds. When there was a ethnic market in my area I was easily able to find this ingredient and more, but now that it has closed I am limited to the grocery and super stores. Due to the fact that I was unable to find black sesame seeds I left them out of the recipe completely. I do not believe that the modification of the ingredients effected the final taste. I followed the remainder of the recipe as written.

I was very impressed by how these breads turned out. They were beautiful to look at, and tasted equally delicious. I was most impressed by how easily they heated up the next day and still had a great flavor. My two boys loved this recipe and ate 6 of the 12 breads between the two of them. This is definitely a recipe I will use again.

For the recipe go to Bon Appetit Cilantro-Scallion Bread.



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