...what is nigella? Perhaps a herb or fruit?
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Aka black onion seed. It's great for baking onion bread. Gives it some visual interest as well as taste.
I posted my recipe for onion-dill bread here years ago. It's also on my blog, I think. For what it's worth, even though it's nominally a loaf pan bread -- at least in my recipe -- it helps to have at least "intermediate touch" to control the moisture from the cheese. The dough continually hydrates as the water's forced out of the curds while you knead and is always slacker than you'd think.
Edited by boar_d_laze - 1/17/12 at 6:52am