Scallion bread

As lovely as the rosemary bread was, I think this is even more awesome.

Chop one stalk of scallion, mix with 1/2 tsp of salt and 1/4 tsp of black pepper. Knead half (or more) of the scallion mixture into a large ‘grapefruit sized’ piece of dough, place on a floured surface and top the dough with the rest of the scallion. Let dough rest for 20mins, cut slits (I shaped it just like the rosemary bread), and I baked it in an enameled cast iron pot (preheated with oven to 450º for 20mins), baked with lid on for 20mins and another 15mins lid off till it was the color I wanted. It taste heavenly, so savory and aromatic. Where as rosemary loses it’s intensity when baked, scallion becomes even more flavorful.

-L