Cilantro Scallion Bread

From Bon Appetite, July 2011

2 tsp. active dry yeast
2 tsp. kosher salt, divided
2 tsp. sugar, divided
1 ¾ cup plus 3 tbsp. all-purpose flour
4 tbsp. unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1 ¼ cups coarsely chopped scallions
½ cup chopped fresh cilantro
½ cup sesame seeds
1 tbsp. black sesame seeds
3 tbsp. olive oil plus more for brushing

Line a baking sheet with parchment paper. Pour ½ cup warm water (105-115 degrees) into a small bowl. Sprinkle yeast, 1 tsp. salt, and 1 tsp. sugar over; let stand until mixture bubbles, about 10 minutes.
Place flour, butter, remaining 1 tsp. salt, and remaining 1 tsp. 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 an 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 tbsp. oil. 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 ¾ inch dough swirls. Transfer swirls to prepared baking sheet ; brush with oil. Bake until golden brown, about 30 minutes.

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