Dar’s Scallion Bread
Prep Time: 00m | Cooking Time: 00m | Total: 00m
Serves:
Ingredients
217 grams (1 2/3 cups) All-Purpose Flour, plus more if needed
40 grams (1/4 cup) sweet (glutinous) rice flour
1 tsp instant yeast
1 1/2 tsp kosher salt, divided
3/4 cup warm (100 degree F) water
1 tbl honey
4 tsp sesame oil, divided
1 bunch scallions, finely chopped (about 1 cup)
4 tbl sesame seeds, divided
2 tbl grapeseed or other neutral oil
Lettuce Cook!
Step 1 - In a stand mixer fitted with the dough hook, mix both flours, the yeast, and 1 tsp of salt on low until combined, about 30 seconds. In a liquid measuring cup or small bowl, whisk the water and honey until dissolved. With the mixer on low, slowly pour the honey water into the flour mixture. Continue mixing on low until an evenly moistened dough forme, about 1 minute. Stop the mixer and check the dough; if it feels wet or very sticky, add an additional 1 to 3 tablespoons all-purpose flour. Continue mixing on low until smooth, about 4 minutes. The dough should feel tacky but not stick to your fingers.
Step 2 - Coat a medium bowl with 1 tsp of sesame oil. Place the dough in the bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until the dough has doubled in size, about 1 hour.
Step 3 - Coat a rimmed baking sheet with 1 tsp of the remaining sesame oil. Turn the dough out onto the baking sheet and use your hands to press into a 12-by-9 inch rectangle. In a small bowl, toss the scallions with the remaining 2 tsps of sesame oil then distribute evenly over the dough. Sprinkle with remaining 1/2 tsp salt. Starting from the long side, roll the dough into a cylinder and pinch the seam to seal. Roll the cylinder seam side down, and then coil it into a tight spiral and tuck the end under. Using your hands, press the coil to slightly flatten, sprinkle with 2 tbl of sesame seeds and press to adhere. Flip the coil and sprinkle the second side with the remaining 2 tbl of sesame seeds. Press and flatten into an even 10 inch round.
Step 4 - Add grapeseed oil to a nonstick 12-inch skillet and swirl to evenly coat the bottom. Carefully transfer the dough to the skillet; reshape into a 10 inch round, if needed. Cover with a lid and let rise until about double in size, 30 minutes.
Step 5 - Place the covered skillet over medium heat and cook until the bottom of the bread is deep golden brown, 5 to 6 minutes. Unclover and, using tongs and a wide metal spatula, carefully flip the bread. Cook until golden on the secondside, about 3 minutes. Slide the bread onto a wire rack and let cool for at least 10 minutes. Cut into quarters to serve.