5.0 from 39 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 Time
10 mins
Cook Time
10 mins
Rest
50 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 355 kcal
Course:
Side Dish
Cuisine:
Chinese
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 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 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.
Cup of Yum
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
- 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).
- 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.
- 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.
- 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 Information
Serving
1serving
Calories
355kcal
(18%)
Carbohydrates
67g
(22%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355
% 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.