Scallion bread, an easy recipe

Method15 steps

1. 1

   Step 1: Choose the hand OR stand-mixer dough route, using one batch of dough ingredients. Hand route only: mix the 500 g flour, 2 tsp instant dry yeast and 1 tbsp sugar. Add the 270 g lukewarm water gradually while stirring to bring the mixture together; adjust with a little extra water only if needed for a medium-soft dough.

   Uses 500 g all-purpose flour · 2 tsp instant dry yeast · 1 tbsp sugar · Water from the 270 g allowance, added gradually as needed · Extra lukewarm water only if needed for the hand dough

2. 2

   Step 2: Hand route only: cover the rough dough and rest for about 10 minutes. Skip this step if using the mixer route.

   Rest the hand-mixed dough · 10 minUses Rough hand-mixed dough, unused water excluded

3. 3

   Step 3: Hand route only: knead the rested dough until smooth, medium-soft and not sticky. Skip the mixer action below.

   Uses Rested hand-mixed dough

4. 4

   Step 4: Stand-mixer route only: skip the three hand-route actions. Put the 500 g flour, 2 tsp instant dry yeast, 1 tbsp sugar and the 270 g lukewarm water in the mixer bowl. Knead with a dough hook on low speed for about 8 minutes, until smooth and medium-soft; adjust with a little extra water only if needed.

   Uses 500 g all-purpose flour · 2 tsp instant dry yeast · 1 tbsp sugar · 270 g lukewarm water, added gradually as needed for the dough · Extra lukewarm water only if needed for the mixer dough

5. 5

   Step 5: Keep the smooth dough from the chosen hand OR mixer route in its mixing bowl. Dampen a clean cloth with water, wring out excess water and cover the bowl so the dough does not dry out.

   Uses Smooth dough from the hand route only · Smooth dough from the mixer route only · Enough clean water to dampen the covering cloth

6. 6

   Step 6: Leave the covered dough in a warm place until doubled in size, usually 40–90 minutes depending on room temperature. Check at 40 minutes and continue until visibly doubled rather than relying on the clock alone.

   Check dough doubling · 40 minUses Covered dough from the single chosen route

7. 7

   Step 7: Knead the risen dough gently to expel the gas until it returns to its original size.

   Uses Doubled dough

8. 8

   Step 8: Roll the deflated dough into a rectangle about ½ cm thick. Use only a light dusting of extra flour on the work surface if needed to prevent sticking.

   Uses Deflated dough · Light dusting of extra flour only if needed for rolling

9. 9

   Step 9: Brush a thin layer of the filling’s 1 tbsp neutral oil over the rectangle. Sprinkle evenly with the chopped two scallion stalks, ½ tsp salt or to taste, and ½ tsp five-spice powder.

   Uses Rolled dough rectangle, unused dusting flour excluded · 1 tbsp neutral cooking oil for the filling · 2 stalks scallions, finely chopped · ½ tsp salt, or to taste · ½ tsp Chinese five-spice powder

   
10. 10

    Step 10: Starting from a short side, roll the filled rectangle into a loose rope. Cut the rope open lengthways to expose its layers, then swirl the opened dough into one disc, keeping the layers visible.

    Uses Oil-brushed scallion-filled dough rectangle

    
11. 11

    Step 11: Transfer the coiled dough onto a baking tray lined with parchment paper. Alternatively, lightly dust the tray with extra flour to prevent sticking.

    Uses Coiled layered dough · Light dusting of extra flour only if using an unlined tray

12. 12

    Step 12: Flatten the disc further with your hand so its centre cooks through. Brush the top and sides thinly with the separate ½ tbsp surface oil, then sprinkle the 1 tbsp sesame seeds over it.

    Uses Transferred dough disc, unused tray dusting excluded · ½ tbsp neutral cooking oil for surface brushing · 1 tbsp sesame seeds

    
13. 13

    Step 13: Preheat the oven to 190°C/375°F, or 170°C fan, while the shaped bread takes its final rest in the next step. Keep the tray outside the oven until that rest is complete.

14. 14

    Step 14: Leave the shaped, oil-brushed and sesame-topped bread to rest for about 10 minutes while the oven preheats.

    Final bread rest · 10 minUses Shaped sesame-topped bread ready for its final rest

15. 15

    Step 15: Place the rested bread on the middle rack of the preheated oven. Bake until evenly golden with a cooked-through centre, usually 30–35 minutes. Make the first check at 25 minutes, then check every 5 minutes as needed because ovens vary. Serve warm, dividing the bread into six portions.

    First bread bake check · 25 minUses Rested shaped bread ready for baking