Savory Scallion Quick Bread Recipes

BAKED SCALLION BREAD

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.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

SAVORY SCALLION QUICK BREAD

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.

SCALLION BREAD

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.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

BUTTERMILK SCALLION SKILLET CORN BREAD

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.