Scallion bread, an easy recipe

5 from 13 votes

Scallion bread, an easy recipe

Crunchy on the outside and fluffy in the middle, this well-seasoned scallion bread is super easy to make! A tutorial video is included below.

Prep Time10

Cook Time30

Rest50

Total Time1 30

Course: Side Dish

Cuisine: Chinese

Servings: servings

Author: Wei Guo

Ingredients

For the dough

500 g all-purpose flour see note 1
2 teaspoon instant dry yeast, or other types of yeast see note 2
1 tablespoon sugar
270 g lukewarm water see note 3

For the filling

1 tablespoon cooking oil, or melted butter/lard/coconut oil
2 stalks scallions, finely chopped
½ teaspoon salt, or to taste
½ teaspoon Chinese five spice powder or ground Sichuan pepper

For garnishing

1 tablespoon sesame seeds
½ tablespoon cooking oil

Instructions

Prepare the dough

IF USING HANDS: Mix flour, yeast (see note 2), sugar in a bowl. Add water gradually while mixing with a pair of chopsticks/spatula. Coarsely combine to form a dough. Rest for 10 mins then knead again until smooth.
IF USING A STAND MIXER: Add all the ingredients for the dough into the mixing bowl. Knead on low speed for about 8 mins until a smooth dough forms.

Rest the dough

Keep the dough in the mixing bowl. Cover with a damp cloth.
Leave to rest in a warm place until doubled in size. It will take between 40 to 90 mins depending on the room temperature.

Shape the bread (Please refer to the video)

Knead the dough until it goes back to its original size.
With a rolling pin, flatten it into a rectangle shape until it’s about ½ cm thick.
Brush the dough with oil. Then evenly sprinkle scallions, salt and five-spice powder (or ground Sichuan pepper).
Roll the dough into a rope (from the shorter side). Cut it open lengthways. Then swirl it into a disc.
Transfer the dough onto a baking tray (line it with parchment paper or dust with flour/cornmeal).
Flatten with your hand. Brush a layer of oil. Then sprinkle sesame seeds.
Leave to rest for about 10 mins.

Bake the bread

Preheat the oven at 375°F/190°C/Fan 170°C/Gas 5. Place the baking tray onto the middle rack.
Bake for 30-35 mins until evenly golden on the surface (see note 4). Serve warm.

Video

Notes

1. I use all-purpose flour for its easy accessibility. Bread flour, cake flour/bao flour work well too. You may also replace part of the white flour with wholemeal flour (I suggest no more than 30% of the total weight).

2. Instant dry yeast can be mixed directly with flour. If using active dry yeast, dissolve it in water before mixing it with other ingredients. You may also use fresh yeast.

3. The flour-water ratio may vary slightly depending on the brand & type of your flour. Please adjust accordingly. The dough should be soft but not sticky.

4. Depending on the performance of your oven, you might need to adjust the cooking time a little. Be attentive to avoid overcooking if this is your first time trying this recipe.

Nutrition