2/9/2017 0 Comments Scallion BreadDough: 3/4 cup lukewarm water 2 1/4 ts active dry yeast 1 Tbs sugar 3 cups AP flour 2 ts Kosher salt 1/2 cup vegetable oil Filling: 10g chives or 5 scallions, chopped Aleppo or any red pepper flakes, to taste 2 Tb sesame or/and nigella seeds 1 egg, beaten with 1 Tbs water 7-inch springform pan to fit 9-10 rolls Yield: 1 loaf of pull-apart bread Preparation time: 15 min plus the rising time (about 3-4 hours) Baking time: 25-35 min Directions: - In a medium bowl, combine water, yeast, and sugar. Set aside for 5 minutes. - In the other medium bowl, combine the flour and salt. - Add the flour mixture and oil into the yeast mixture. - Knead the dough for about 10 minutes until it is smooth. - Transfer it into the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, for 1-1.5 hours. - After 1-1.5 hours gently poke the dough, form the ball, place back into the bowl and let rise for 1 more hour. - After 1 hour roll the dough on a lightly floured surface into a long rectangle. - Brush the dough with a little of vegetable oil. - Sprinkle with chopped scallions and red pepper flakes. - Roll the long side of the dough up and cut into 2-inch pieces like cinnamon rolls. - Arrange these pieces cut side up in the springform pan. - Cover them with a towel and let rise for 30 minutes. - Meanwhile, preheat the oven to 375F. - Brush the dough with the egg wash and sprinkle with sesame seeds. - Bake for 25-30 minutes until the top is browned. - Cool and serve. Adapted from Molly Yeh (from Kristin Donnelly's "Modern Potluck")
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