Cilantro Scallion Bread

For the past few weeks Soupereasy and I have been experimenting with breads. The Sichuan pepper bread had great flavor, but the dough was hard to work with. The fougasse had a great olive and herb topping with an unworkable dough.

This bread had a great dough -- beautiful and easy to work with. I would try both of the above recipes again using this dough in place of the ones called for in those recipes.

The filling for this bread -- scallions, cilantro and a mix of black and white sesame seeds -- was delicious as well.

We did make one change to the recipe. Once the dough has risen, it is rolled out into an 18x9 rectangle and the filling is spread across the top. The recipe then says to roll the dough from the short edge. But we thought this would result in much larger rolls than we really wanted. So we rolled from the longer edge and made more rolls of a smaller size, which we preferred.

This recipe is part of a feature on Turkish cooking and several of the recipes look very appealing. This is the grilling issue for the year and also has some appealing slaws as well for those who like that sort of thing ... which I do.