Scallion bread, an easy recipe
User Reviews
5
Scallion bread, an easy recipe
Description
Scallion bread begins with a well-kneaded yeast dough made from all-purpose flour, instant dry yeast, sugar, and lukewarm water. After resting, the dough is flattened and brushed with oil, then spread evenly with a filling of scallions, salt, and Chinese five-spice powder or ground Sichuan pepper. The dough is rolled into a rope, cut lengthwise, and twisted to form a distinctive swirl before baking. The result is a bread with a tender crumb and a fragrant, mildly spiced scallion flavor throughout.
This bread can be enjoyed warm or at room temperature and complements a variety of meals or serves well as a snack. Its mild seasoning and soft texture make it versatile for pairing with soups, salads, or dips.
Adjust the flour-to-water ratio slightly depending on your flour brand to achieve a soft but not sticky dough. If using active dry yeast, dissolve it in water before mixing. Cooking time may vary with different ovens, so watch for a golden crust without overbaking.
Ingredients
For the dough
- 500 g all-purpose flour see note 1
- 2 teaspoon instant dry yeast see note 2, or other types of yeast
- 1 tablespoon sugar
- 270 g water see note 3, lukewarm
For the filling
- 1 tablespoon cooking oil or melted butter, lard, coconut oil
- 2 talks 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 neutral cooking oil generic 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.
Notes
- Adjust water quantity to achieve a soft yet non-sticky dough depending on your flour type.
- Instant dry yeast can be mixed directly; if using active dry yeast, dissolve it in water first.
- Partially substituting wholemeal flour (up to 30%) can add texture but may affect dough handling.
- Cooking times may vary by oven; watch closely to avoid overbaking on your first try.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Sodium | 197mg | 8% |
| Potassium | 121mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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