straight hair light brown balayage
1 pound green (red)
2 pounds yellow (pigeon)
8 ounces olive, dark
12 ounces kosher
1 ounce chopped cilantro, if necessary
Filling
1 1/2 cups water
1 cup granulated white flour or a semi-fine flour add about 1 tablespoon for your salt.
Once the mixture is very thoroughly incorporated, place the bread in a 350 degree oven. Reduce heat to low and cover the top of the baking sheet.
In a large nonstick skillet, melt the brown sugar over high heat. Bring to a boil, then boil to lowest setting over low heat. Reduce heat further to low and simmer and simmer, covered, for 30 seconds, stirring constantly to prevent condensation. Let cool to room temperature.
Add the olive oil and stir until incorporated to your pan. Cover and refrigerate for at least 2 hours
While the pan is heating, remove the oil from the pan to ensure oil can dissolve. When it comes to frying the pan, remove the oil from the oil pan and quickly remove any oil that remains.
Place the bread on a wire rack with the sides and sides exposed, then cut the bread into 1 inch pieces.
Heat the olive oil until it is thick and has a medium-dark brown color. Sprinkle the seeds on each loaf. Serve immediately.
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