Stovetop Scallion Bread
Cooked on the stove, this bread has a crisp crust and fluffy interior, stuffed with scallions and aromatic spices.
Stovetop Scallion Bread
Makes 1 loaf
This loaf has been in development for a while but, I’ve finally gotten it where I want it. So good in fact that I made two loaves in the space of three days. The bread layers can pull apart for easy dipping into soups or stews if desired.
Ingredients
Dough
200ml (1 c) warm water
4g (1 t) instant yeast
227g (1.75 c) AP flour
98g (0.75 c) whole wheat flour or AP flour
6g (1.5 t) sugar
4g (1 t) kosher salt
18g (1.5 T) vegetable oil
Filling
1.5 T flour
1 T sesame seeds
1 t kosher salt
0.25 - 0.50 t ground 5 spice powder - optional
0.25 t ground black pepper
30g (2.5 T) vegetable oil
300g (3 – 3.5 c) scallions, greens sliced 0.50 in thick and whites sliced thinly
Recipe Know-how
Dough
1. In a small container dissolve the yeast in 150ml (0.75 c) of water with a small pinch of sugar.
Allow to sit 10 minutes.
While the yeast sits continue with Step 2.
2. In a large bowl, combine flours, salt and sugar.
Add the yeast mixture into the flour mixing until a shaggy dough forms.
Add a little of the reserved water if necessary to reach a shaggy dough.
Add the oil and continue to mix.
Add remaining water as necessary to make a medium soft dough.
If more water than is listed in necessary, add, as necessary.
On a clean work surface, knead the dough for 5 – 6 minutes or until smooth.
Place in a lightly oiled bowl and allow to bulk ferment for 1 hour or until doubled in bulk.
Continue on with Step 3 while the dough ferments.
Fillings
3. In a small heat safe bowl, combine the flour, sesame seeds, salt, five spice and pepper.
Heat the vegetable oil in a small pot until smoking.
Carefully pour over the flour mixture, stirring to combine.
Set aside to cool.
4. In a medium mixing bowl, toss the cut scallions with 1 t vegetable oil. Set aside.
Shaping
5. After resting, lightly coat the work surface with flour.
Roll dough into 48 cm (19 in) x 36 cm (14 in) rectangle.
Lightly add more flour as necessary to prevent dough from sticking.
Pour the oil mixture onto the surface of the dough.
Using the back of a spoon, spread the mix all the way to the edges, leaving a 1 in border along the top long edge.
Sprinkle the scallions on top, covering all of the oil.
Be sure to leave the top edge clear.
Gently press the scallions into the dough.
Starting from the bottom long edge, tightly roll dough into a log sealing when you reach the end.
The scallions may begin to poke out of the dough while rolling it up. This is not too much of a concern however, you can gently push them back in and pinch together any holes then continue rolling.
Gently stretch and even out the dough into a 56cm (22 in) log.
Beginning on the right side, coil the log into a flat loaf placing the end of the dough underneath the loaf.
Press everything together gently.
Cover the loaf with the mixing bowl and rest for 30 mins.
Baking
6. After resting, gently roll loaf into a 23 cm (9 in) circle.
Dampen hands and lightly coat top of loaf with water.
Sprinkle with 0.50 t flour and 1 T sesame seeds.
Gently roll sesame seeds into loaf.
7. Heat a large skillet over medium heat for 3 – 5 minutes or until evenly heated.
The skillet should have a tight-fitting lid.
Add 1 t of vegetable oil and heat for 30 seconds.
Place loaf into pan, sesame side down. Reduce heat to medium low. Cover and cook for 6 minutes.
Flip and cook another 6 minutes covered.
Flip again (sesame side down), cook covered 6 minutes.
Flip again, cook covered 6 minutes.
Check the temperature of the loaf, it should register 88 C / 190 F.
To test for doneness of loaf, gently tap across the surface. It should sound hollow.
If not fully cooked, allow to cook another 2 - 3 minutes on each side until finished.
Place fully cooked loaf, sesame side up on cooling rack. Cool at least 40 minutes before slicing.
9. Cut into wedges and serve.