Cumin and Cilantro Bread

Name: Cumin and Cilantro Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 2g yeast; 10g Sugar; 2g salt; 120g water; 10g Cooking oil; 1 tablespoon Corn oil; 1 tsp Cumin powder; 1 tsp Salt and pepper powder; 1 tsp Cumin seeds; 80g parsley; Some White sesame

by Huaer's gourmet kitchen

4.8 (1)

Favorite

5

Difficulty

Easy

Time

2h

Serving

3

Some ingredients with strong aroma or seasoning are troublesome to preserve, such as coriander. Although it can be kept in newspapers for 3-5 days, the leaves will inevitably be a little faint, but it is true that there are not many ingredients used at a time. Such as coriander, or chives. Cilantro is a good seasoning for stir-fried pancakes and shabu-shabu. It is not only a decoration for stir-fried vegetables, but also can be made into soft and delicious scallion bread.

Cumin and Cilantro Bread

1. Mix all the ingredients of the dough and knead it, and put it in a warm place until it is doubled in size.

2. When using the dough to proof it, wash a large amount of coriander and drain the water. You can also wipe it dry with kitchen paper.

3. Roll out the proofed dough into a rectangular dough sheet and brush it with a layer of oil.

4. Sprinkle with salt and pepper powder and cumin powder, if there are cumin grains, sprinkle a handful, the flavor is more fragrant and rich. Sprinkle some salt.

5. Sprinkle the chopped coriander with the coriander to remove as much water as possible from the rinse.

6. Roll up from the long side, cut into 4 equal pieces, and pinch the cut dough twice.

7. If time is limited, just make pancakes and pan-fry them. If you are not in a hurry, make bread, put it in the oven, and perform a second proofing at 38 degrees, which takes about 45-50 minutes.