BAKED SCALLION BREAD
This scallion bread is soft, feathery, and filled with fragrant scallion flavor. If you have a scale, use the weighted measurements in the recipe because that is what I use when testing recipes. Dry measurements are often inconsistent.The dough can be prepared a day ahead and the baked loaves can be frozen. Check the cooking notes in the post for more information.
Provided by Lisa Lin
Categories Asian Food
Time 4h7m
Number Of Ingredients 25
Steps:
- Whisk the flour and water inside a saucepan until the flour dissolves.
- Place the saucepan over medium heat and stir the mixture frequently. In about 30 seconds to a minute, the flour will start to thicken. Don't walk away during this process as you can quickly burn the tangzhong! Once the runny liquid absorbs into the paste, turn off the heat. See note 4 for microwave tangzhong directions.
- Transfer the tangzhong to a bowl to cool.
- Lightly grease a large mixing bowl with oil. Set it aside.
- Heat the milk in the microwave for about 30 to 40 seconds. Then, add the sugar to the milk. Use a thermometer to check the temperature of the milk. It should be somewhere around 110ºF to 120ºF.
- Add the yeast and stir to hydrate the yeast. Let it sit for 5 to 8 minutes while you prepare the other ingredients. After 5 to 8 minutes, the milk/yeast mixture will foam up.
- In the bowl of a stand mixer, combine the all-purpose flour and salt. Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture.
- Fit the mixer with the dough hook. Mix the dough on low until you don't see any loose flour on the sides of the bowl. This should take 30 seconds to a minute. Then, increase the speed to medium-low and work the dough for 8 minutes.
- Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. If the dough is feeling tacky, lightly dust your hands with flour.
- Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with plastic (or a silicone lid) and let it rise in a warm place for about 1 hour, until the dough doubles in size.
- About 5 to 10 minutes before you're ready to shape the loaves, prepare the scallions. In a bowl, mix the sliced scallions with 1 1/2 tablespoons sesame oil, and 1/4 teaspoon kosher salt. Set the bowl aside and let the scallions soften slightly.
- Line a baking sheet with parchment paper. Set it aside.
- Once doubled, punch down the dough to release excess air. Turn the dough onto a lightly floured surface. Divide the dough into 2 equal portions, about 365 to 370 grams each.
- Place one half back into the bowl and cover it. Take the other half and divide the dough into 3 equal pieces, about 120 to 125 grams each.
- Take 1 small piece of dough and knead it a few times to get rid of any air pockets. Then, shape the dough into a small oval. Roll out the dough into a long rectangle of about 14 inches by 4 inches. Brush 3/4 teaspoon of sesame oil over the dough. Sprinkle a tiny pinch of kosher salt over the dough.
- Scoop up about 1 tablespoon of the scallions, and spread it alongside the bottom edge of the rolled out dough. Starting with the bottom edge, roll up the dough into a rope. Pinch the ends of the dough rope to seal the openings. Set this dough rope aside.
- Roll out the 2 dough pieces, fill with scallions, and shape into dough ropes.
- Line up the 3 ropes of dough and pinch together the ends on one side. Braid the strands. Once you reach the end of the braid, pinch the ends. Tuck both ends underneath the braided loaf.
- Transfer the loaf to your lined baking sheet. Lay the loaves diagonally on the sheet pan so that they have room to expand when they proof and bake.
- Shape the remaining dough half into a second loaf. (See note 5)
- Loosely cover the loaves with plastic wrap. Let them proof for about 1 hour 30 minutes to 2 hours, until they double in size. (See note 6)
- When the loaves are nearly done proofing, preheat the oven to 350ºF. Position an oven rack to the center position.
- Lightly beat an egg with 1 tablespoon of milk. Set the egg wash aside.
- Carefully peel away the plastic wrap and gently brush the loaves with a thin layer of egg wash. Be careful not to flood the creases with egg wash. Sprinkle toasted sesame seeds and flaked salt (if using) over the loaves. Finally, spread any remaining scallions over the two loaves. I like to add the scallions to the creases of the loaves.
- Bake the bread for 22 to 24 minutes, until the bread is golden brown on top. Let the bread cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy while they're still warm!
- You can store the loaves in a container at room temperature for up to 2 days. See note 7 for freezing directions.
Nutrition Facts : ServingSize 0.5 loaf, Calories 637 kcal, Carbohydrate 86 g, Protein 15.2 g, Fat 25.6 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 435 mg, Fiber 3.2 g, Sugar 14 g
SCALLION BREAD APPETIZERS
Make and share this Scallion Bread Appetizers recipe from Food.com.
Provided by AMD918
Categories Cheese
Time 22m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Slice baguette into 1/4" slices.
- Chop scallions into bits and mix with shredded cheddar.
- Add enough mayonnaise to make of spreading consistency.
- Spread mixture onto breads and put on cookie sheet.
- Bake on 425 degrees until bubbly and/or very lightly browned.
Nutrition Facts : Calories 118.4, Fat 6.8, SaturatedFat 3.5, Cholesterol 16.9, Sodium 214.2, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 5.2
SCALLION BREAD
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 8
Steps:
- Sift 2 cups of flour with the baking powder. Stir in the cold water and knead until smooth; let rest.
- Combine remaining flour with 2 teaspoons of salt. Stir in boiling water; mix well. The dough will be very sticky. Knead the hot dough together with the cold dough until smooth. Oil a glass bowl with 1 teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours.
- To form the breads, knead the dough 3 to 4 minutes. Divide into 6 parts. Roll each part into a flat circle 7 to 8 inches in diameter. Brush the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each circle with salt and scallions. Roll up each circle into a cylinder, pinching the ends closed. With the palms of your hands, roll each cyclinder until it is about 12 inches long. Coil each cylinder like a snake and let it rest. Roll all the coils into 7-inch circles with a rolling pin.
- Heat a thin layer of peanut oil in a large skillet. Fry each circle 8 to 10 minutes, turning midway, until each side is golden and the breads are slightly puffy. Transfer to a heated platter and keep warm until all the bread is cooked. Serve hot, cut into wedges.
More about "scallion bread appetizers recipes"
SHANGHAI SCALLION FLATBREAD (上海羌饼) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (25)Total Time 3 hrsCategory BreadCalories 257 per serving
- In a large mixing bowl, combine the flour, yeast, sugar, and tepid water with a rubber spatula. The dough will be sticky and slightly wet, but still workable. Do your best not to add more flour to the dough from this point on!
- Knead the dough until it forms a soft, smooth ball. Cover the mixing bowl with a damp kitchen towel and proof in a warm spot until the dough triples in size, 60-90 minutes. I proof my dough inside my microwave, with a large mug of just-boiled water next to it and the microwave door closed.
- Once the dough is done proofing, add the sea salt, white pepper, and Sichuan peppercorns (or five spice powder). Knead for another 5 minutes, until everything is well-combined. If the stickiness of the dough makes it difficult to work with, oil your hands rather than using additional flour.
- Cover the dough with the towel again, and let it rest on the counter for another 15 minutes. At this point, you can very finely chop the scallions (they must be small to distribute evenly throughout the pancake and release more flavor).
PARMESAN SCALLION TOASTS - CUP OF ZEST
From cupofzest.com
Reviews 8Total Time 10 minsEstimated Reading Time 5 minsPublished Jan 12, 2017
SCALLION FLATBREADS - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 6 mins
CHINESE SCALLION BREAD – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
SCALLION BREAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
17 BEST BREAD APPETIZERS THAT EVERYONE WILL LOVE - COOKING CHEW
From cookingchew.com
BEST SCALLION BREAD RECIPE - HOW TO MAKE SCALLION STAR …
From food52.com
SCALLION BREAD RECIPE - CUISINE AT HOME
From cuisineathome.com
GARLIC SCALLION PULL APART BREAD RECIPE - DIY JOY
From diyjoy.com
TUNA MELT DIP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SCALLION GARLIC AND CHEESE BREAD - MY TASTY CURRY
From mytastycurry.com
SCALLION FLATBREADS: EASY SKILLET BREAD - AN EDUCATED …
From aneducatedkitchen.com
SCALLION BREAD, OVEN-BAKED CONG YOU BING(烤葱油饼)
From redhousespice.com
FLATBREAD WITH AVOCADO AND SCALLION SALSA RECIPE | BON APPéTIT
From bonappetit.com
FIVE SPICE GARLIC BUTTER SCALLION MILK BREAD | SAVOURY …
From carmyy.com
CILANTRO-SCALLION BREAD RECIPE | BON APPéTIT
From bonappetit.com
BEST CORN DIP RECIPE - HOW TO MAKE CORN DIP - DELISH
From delish.com
GERMAN OBATZDA RECIPE - THE BEST CAMEMBERT SPREAD …
From whereismyspoon.co
PORK FLOSS AND SCALLION STAR BREAD – TAKES TWO EGGS
From takestwoeggs.com
SCALLION MILK BREAD | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
SCALLION PULL-APART BREAD — MOLLY YEH
From mynameisyeh.com
HOW TO MAKE A CRISPY BAKED SCALLION (GREEN ONION) …
From woonheng.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #appetizers #eggs-dairy #easy #beginner-cook #dinner-party #cheese #dietary #high-calcium #inexpensive #high-in-something
You'll also love