52 weeks of baking – Leavened Breads
I’m very grateful that I’m not one of those people who thinks cilantro taste like soap. I love it so much that I eat it by the handful when it’s over growing in the garden. For me I can never have enough cilantro and it’s a great addition to most dishes, even just a few leaves for a garnish adds a pinch of brightness. Unfortunately, when cilantro gets cooked it looses a lot of flavor, while developing this recipe I kept packing in more cilantro to the bread, but it never really popped. Once I decided to pair it with green onion as part of the topping it came through a lot more, but it’s still just a general herby flavor and not ‘oooh I’m cilantro.’
The chili in the bread hits you after you’ve swallowed and it’s a bit warmer than you might expect from a bread, it has a good tingle that keeps you going for more. I highly recommend you use the sriracha chili and garlic paste, it has a lot more flavor and heat compared to the sriracha squirty sauce. If you are a cilantro and chili fan, watch out, this bread gets devoured quick, so make sure you get your fair share before it disappears. If you can’t handle any heat then reduce the chili to 1/3 of a cup, any less and you won’t taste it and it’ll be pointless.