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
CHINESE SCALLION BREAD
Whenever I go out for Chinese Food, Chinese scallion bread is one of my absolute favorite things about it. I've already confessed about being a complete carb addict and this time is no exception. It's so perfect as an accompaniment to all of that flavorful Chinese food with those aromatic scallions!
Provided by Jeanie and Lulu's Kitchen
Categories Quick and Easy Vegan Vegetarian Whole30 Pescatarian Finger Food Kid-Friendly Comfort Food Dairy-Free Shellfish-Free Egg-Free Soy-Free Food Processor Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a food processor and combine the All-Purpose Flour (1 cup), Salt (1 teaspoon), and Baking Powder (1/2 teaspoon) in its bowl. Pulse it a couple of times to aerate the dry ingredients.
- Run the processor while you pour the Water (1/2 cup) in until you have a sticky dough form.
- Turn the dough out onto a lightly floured and clean surface and bring it together into a smooth ball.
- Transfer the ball of dough to a bowl and pour the Sesame Oil (2 tablespoon) over it. Make sure it is all coated in the sesame oil, then cover it and let it rest for an hour.
- When it is done resting, roll it out into a large rectangle that is about 1/4 inch thick. Sprinkle enough of the Scallion (1 bunch) on the rectangle to pretty well cover it in a single layer.
- Roll up the long side of the rectangle tightly over the scallions so that you have a long log. Take the log and roll it tightly into a spiral that looks like a snail shell. Roll out the snail shell to be a thin round pancake.
- Then heat about 2 inches of Canola Oil (as needed) in a large skillet over medium-high heat.
- Once the oil is hot, pan fry the scallion bread for 3-4 minutes on each side to get it golden brown and crispy on the outside. It will puff up and the interior needs to cook too.
- When it is done, transfer it to a plate lined with a paper towel to drain it. Then cut it into quarters and serve it immediately with a delicious Chinese meal! Enjoy!
Nutrition Facts : Calories 46 calories, Protein 0.9 g, Fat 1.8 g, Carbohydrate 6.4 g, Fiber 0.4 g, Sugar 0.2 g, Sodium 165.4 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.0 g
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.
CHEDDAR AND SCALLION BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Using a serrated knife, cut the bread into 1-inch thick slices and serve.
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
SAVORY SCALLION QUICK BREAD
With a few flips of a wrist I turned a biscuit recipe into a loaf of bread. From Mousewood Restaurant Cooks at Home. Serve with stew, soup, salad, etc. Best straight out of the oven.
Provided by COOKGIRl
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Place an UNGREASED 10" diameter castiron skillet in the oven while the oven is preheating.
- In a medium size bowl combine the white flour and whole wheat flour. Add the baking powder and salt, stirring well.
- In a separate bowl, combine the oil, plain yogurt, green onions, dill if using, and black pepper. Blend the yogurt mixture into the flour mixture thoroughly to make a soft dough.
- On a floured cutting board, knead the dough about 5 times and pat into a round loaf. Remove castiron skillet from oven and carefully and lightly grease the skillet with butter or oil.
- Place the shaped dough into the castiron skillet, spreading and flattening out the dough to fill up the pan almost to the edges. Brush on egg wash or melted butter and bake for about 35-40 minutes or until a knife inserted in the center of the loaf comes out clean.
- Serve warm.
Nutrition Facts : Calories 1456.1, Fat 54.2, SaturatedFat 12.3, Cholesterol 39.8, Sodium 2042.8, Carbohydrate 206.8, Fiber 12.9, Sugar 16.2, Protein 38.9
BACON-SCALLION CORNBREAD
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Cook bacon until crisp. Drain, let cool, then finely dice.
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 562 g, Fat 32 g, Fiber 2 g, Protein 23 g, SaturatedFat 14 g
BUTTERMILK SCALLION SKILLET CORN BREAD
Categories Bread Milk/Cream Egg Side Bake Vegetarian Quick & Easy Cornmeal Winter Gourmet
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.
More about "scallion bread food"
SCALLION BREAD - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE SCALLION PULL-APART BREAD - FOOD REPUBLIC
From foodrepublic.com
HOW TO MAKE A CRISPY BAKED SCALLION (GREEN ONION) BREAD
From woonheng.com
5/5 (23)Category Appetizer, Breakfast, Snack
BACON SCALLION MILK BREAD - THE WOKS OF LIFE
From thewoksoflife.com
SCALLION STAR BREAD WITH DUCK FAT | THE SUBVERSIVE TABLE
From thesubversivetable.com
SCALLION BING OR CHINESE FLAT BREAD (羌饼) - THE FOODIE …
From thefoodietakesflight.com
YOU MUST MAKE THIS TRENDING SALTED HONEY SCALLION WOOL …
From foodnetwork.ca
SCALLION SAMBAL MILK BREAD » BETTY L
From bettysliu.com
SCALLION FLAT BREAD - CHINA SICHUAN FOOD
From chinasichuanfood.com
SCALLION AND SESAME MILK BREAD - THE FLAVOR BENDER
From theflavorbender.com
CILANTRO-SCALLION BREAD RECIPE | BON APPéTIT
From bonappetit.com
YOU MUST MAKE THIS TRENDING SALTED HONEY SCALLION WOOL BREAD
From msn.com
SCALLION FLATBREADS: EASY SKILLET BREAD - AN EDUCATED KITCHEN
From aneducatedkitchen.com
FIVE SPICE GARLIC BUTTER SCALLION MILK BREAD - CARMYY.COM
From carmyy.com
BAKED SCALLION (GREEN ONION) BREAD – VEGAN EASY
From veganeasy.org
SCALLION BREAD, OVEN-BAKED CONG YOU BING(烤葱油饼) - RED HOUSE …
From redhousespice.com
SCALLION FLATBREAD, LEAVENED VERSION (葱油发面饼) - RED HOUSE SPICE
From redhousespice.com
SCALLION PANCAKE RECIPE – HOW TO MAKE IT CRISPY AND FLUFFY
From tasteasianfood.com
SCALLION CHEESE BREAD | MISS CHINESE FOOD
From misschinesefood.com
SCALLION BREAD FOOD NETWORK - COOKEATSHARE
From cookeatshare.com
AMAZING CHEESY SCALLION BREAD - A TO Z COOKS
From atozcooks.com
THE HIRSHON CHINESE PAN-FRIED SCALLION BREAD - 葱油发面饼 - THE …
From thefooddictator.com
SHANGHAI SCALLION FLATBREAD (上海羌饼) - THE WOKS OF LIFE
From thewoksoflife.com
MOLLY YEH'S SCALLION PULL-APART BREAD IS PERFECT FOR POTLUCKS - TASTE
From tastecooking.com
SCALLION BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE SCALLION BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SCALLION FLAT BREAD
From asianfoodfiesta.com
GARLIC SCALLION PULL APART BREAD RECIPE - DIY JOY
From diyjoy.com
CHINESE SCALLION BREAD – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
SCALLION GARLIC AND CHEESE BREAD - MY TASTY CURRY
From mytastycurry.com
SCALLION FLAT BREADS RECIPE | EATINGWELL
From eatingwell.com
SCALLION BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE SESAME BREAD WITH SCALLIONS - KIRBIE'S CRAVINGS
From kirbiecravings.com
SCALLION CORNBREAD RECIPE - HOW TO MAKE SCALLION CORNBREAD
From countryliving.com
BEST SCALLION BREAD RECIPE - HOW TO MAKE SCALLION STAR BREAD
From food52.com
SCALLION CHEESE BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
KALāNEH (KURDISH SCALLION BREAD WITH BROWN BUTTER) AND FROM THE …
From tarasmulticulturaltable.com
[HOMEMADE] SESAME SCALLION BREAD : FOOD
From reddit.com
35 SCALLION RECIPES (+ BEST GREEN ONION DISHES) - INSANELY GOOD
From insanelygoodrecipes.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 »
You'll also love