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.
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Ingredients
Method
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.
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.
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.
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.