Author Notes: A scallion pancake and a loaf of challah made a baby…
Dough is based on Ima's challah: http://food52.com/recipes/3996-ima-s-challah —molly yeh
Makes 1 large loaf
- 1 tablespoon instant yeast
- 3/4 cup warm water
- 2 tablespoons plus 1 teaspoon sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1/3 cup vegetable or canola oil
- 2 large eggs
Filling and topping
- 1 tablespoon toasted sesame oil
- 3 stalks scallions, minced
- Salt, pepper, and crushed red pepper, to taste
- 1 egg beaten with 1 tablespoon of water
- A few pinches of toasted sesame seeds and black sesame seeds
- In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar.
- While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.
- In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs.
- Once yeast has finished proofing, add it to the flour, followed by the wet ingredients.
- Mix with a large wooden spoon until dough becomes too thick to stir.
- Empty dough onto well-floured surface and knead by hand.
- Knead dough until smooth and no longer sticky, adding flour as needed, about 7-10 minutes.
- Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.
- Heat oven to 375° F.
- Divide dough into three equal parts and then roll each part into a 1-foot log.
- Gently flatten each log so that it is about 3 inches wide.
- Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions.
- Roll them up length wise like a jellyroll, pinch the edges to seal, and then braid the logs.
- Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.
- Bake for 20 to 25 minutes until the top is golden brown and the challah is cooked through.
recipes/breads/scallion_pancake_challah.txt · Last modified: 2017/12/19 19:42 by admin