When I first bit into a fresh piece of Baked Scallion Bread, the perfect balance of flavors astonished me. Imagine biting into a warm, fluffy loaf, the savory aroma of scallions mingling with the richness of butter and sesame oil. It’s a bite that transports you to a comforting place, making it the ideal companion for any meal—whether it’s a cozy family dinner or a gathering of friends.
I discovered this fantastic recipe on a rainy afternoon while rummaging through my pantry, and it quickly became a staple in my home. What’s truly magical about this bread is its effortless preparation; even on busy weekends, it fits seamlessly into my routine. The dough, combined with scallions, creates a delightful texture that’s soft yet chewy.
If you’ve ever felt bored with the usual bread options, this Baked Scallion Bread is the game-changer you didn’t know you needed. Let’s jump in and create something extraordinary together that will have everyone asking for seconds!
Why Baked Scallion Bread Will Delight You?
Irresistible flavors abound in this unique bread, blending the aromatic scallions with rich butter and sesame oil.
Crowd-pleaser status is guaranteed; perfect for family meals or entertaining friends.
Ease of preparation ensures even novice bakers will shine, with straightforward steps that fit into any schedule.
Versatile enough to pair with soups, stews, or simply on its own, this bread makes every meal special.
Beautiful presentation is a bonus; its braided shape looks stunning on any table!
You won’t want to miss trying it for yourself! In the meantime, be sure to check out my other bread recipes for more delightful baking adventures!
Baked Scallion Bread Ingredients
For the Tangzhong
• All-purpose flour – 20 grams; this helps create a fluffy texture in the Baked Scallion Bread.
• Water – 75 grams; used to combine with flour, ensuring the perfect consistency for tangzhong.
For the Dough
• Whole milk – 115 grams; warmed to activate the yeast, contributing to a richer flavor.
• Granulated sugar – 12 grams; feeds the yeast for optimal rising.
• Active dry yeast – 4 grams; ensures a light and airy bread.
• All-purpose flour – 360 grams; the base for your bread that provides structure.
• Kosher salt – 3 grams; balances the sweetness and enhances flavor.
• Sweetened condensed milk – 60 grams; adds depth and a hint of sweetness.
• Large egg – 1; binds the ingredients and enriches the dough.
• Butter, melted – 55 grams; incorporates a luscious richness into the bread.
For the Filling
• Scallions, finely sliced – 80 grams; gives the bread its signature flavor and aroma.
• Sesame oil – 1 1/2 tablespoons; adds a nutty richness that complements the scallions.
• Kosher salt – 1/4 teaspoon; enhances the flavors of the filling.
For the Egg Wash
• Large egg – 1 (for egg wash); gives the bread a beautiful golden crust.
• Whole milk – 1 tablespoon (for egg wash); thins out the egg for easy application.
For Topping
• Sesame seeds – for sprinkling on top, adding a delightful crunch.
• Flaked salt (optional) – enhances flavor with a sprinkle of sea salt goodness.
How to Make Baked Scallion Bread
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Prepare the Tangzhong: Whisk the 20 grams of flour and 75 grams of water in a saucepan until fully dissolved. Place it over medium heat and stir until thickened, about 30 seconds to 1 minute. Turn off the heat and transfer to a bowl to cool.
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Grease the Bowl: Lightly grease a large mixing bowl with vegetable oil and set aside for later use.
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Activate the Yeast: Heat the 115 grams of milk in the microwave for 30 to 40 seconds. Add 12 grams of granulated sugar to the milk, check the temperature (aim for 110ºF to 120ºF), then mix in 4 grams of active dry yeast. Let it sit for 5 to 8 minutes until foamy.
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Mix the Dough: In a stand mixer bowl, combine 360 grams of all-purpose flour and 3 grams of kosher salt. Add the cooled tangzhong, 60 grams of sweetened condensed milk, 1 large egg, and the foamy milk/yeast mixture. Mix on low until no loose flour remains, then increase to medium-low and mix for 8 minutes.
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Knead the Dough: Scrape the dough onto a lightly floured surface and knead a few times gently. Shape it into a ball and place it in the greased bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
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Prepare the Filling: In a bowl, mix 80 grams of finely sliced scallions with 1 1/2 tablespoons of sesame oil and 1/4 teaspoon of kosher salt. Let it sit for 5 to 10 minutes for the flavors to meld.
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Divide the Dough: Line a baking sheet with parchment paper. Once the dough has risen, punch it down to release air. Divide the dough into 2 equal portions.
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Shape the First Loaf: Take one half and divide it into 3 pieces. Shape each piece into an oval and roll out into a rectangle. Brush with sesame oil and sprinkle with kosher salt. Spread the scallion mixture over it and roll into ropes, sealing the ends.
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Braid the Ropes: Braid the 3 ropes together, pinch the ends, and tuck them underneath. Place the braided loaf on the lined baking sheet. Shape the second loaf in the same manner.
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Proof the Loaves: Loosely cover the loaves with plastic wrap. Let them proof for about 1 hour 30 minutes to 2 hours until they have doubled in size.
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Prepare for Baking: Preheat the oven to 350ºF. Beat together 1 egg with 1 tablespoon of whole milk for the egg wash. Brush the loaves with the egg wash, sprinkle with sesame seeds and flaked salt, and add any remaining scallions on the creases.
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Bake: Bake the loaves for 22 to 24 minutes until they are golden brown. Allow them to cool before transferring to a cooling rack.
Optional: Serve warm with a pat of butter for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Baked Scallion Bread
Room Temperature: Store Baked Scallion Bread in a cool, dry place for up to 3 days. Wrap it in a clean kitchen towel or place it in a paper bag to keep it fresh.
Fridge: If you need to store the bread longer, keep it in the refrigerator for up to 1 week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
Freezer: For long-term storage, freeze the Baked Scallion Bread. Wrap it well in plastic wrap followed by aluminum foil, and it will last for up to 3 months.
Reheating: To enjoy your bread, thaw it overnight in the fridge and reheat in a preheated oven at 350ºF for about 10-15 minutes, or until warmed through.
Expert Tips for Baked Scallion Bread
Temperature Matters: Ensuring your milk is at the correct temperature (110ºF to 120ºF) activates the yeast for optimal rise—too hot, and you’ll kill the yeast!
Floury Hands: Keep your hands lightly floured when shaping the dough. It prevents sticking and helps maintain the lovely texture of your Baked Scallion Bread.
Knead Time: Be sure to knead for the full 8 minutes. This strengthens the gluten, leading to that perfect chewy consistency we crave.
Don’t Rush Proofing: Give the dough ample time to rise in a warm place. Rushing this step can result in dense bread rather than a light, fluffy loaf.
Check for Doneness: Bread is ready when it’s golden brown and sounds hollow when tapped on the bottom. Avoid opening the oven door too often to keep the heat consistent!
What to Serve with Baked Scallion Bread?
Pairing the right dishes with a warm, savory bread can elevate any meal experience.
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Hearty Soup: A bowl of broccoli cheddar soup is warming and complements the scallions perfectly, creating a delightful contrast. The creamy texture of the soup makes every bite of the bread even more satisfying.
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Stir-Fried Vegetables: Colorful stir-fried veggies tossed in sesame oil bring a fresh crunch that balances the bread’s soft texture. The vibrant flavors and aromas make this pairing a sure hit at the dinner table.
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Savory Braised Meat: Serve alongside tender braised beef for a boost of flavor. The rich, succulent meat paired with the scallion bread creates an indulgent dining experience that everyone will love.
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Crisp Salad: A refreshing cucumber and sesame salad offers a crunchy, refreshing counterpoint to the bread. The lightness of the salad will perfectly balance out the hearty bread, providing a wholesome meal.
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Garlic Herb Butter: Spread this fragrant concoction on warm slices for an extra indulgent treat. The freshness of garlic with the herbaceous notes makes the scallion bread sing with flavor.
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Chilled White Wine: A glass of crisp Sauvignon Blanc complements the savory notes beautifully and enhances the overall meal experience. It’s lively and refreshing, making it the ideal sipping companion.
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Dessert Option: Consider pairing with a simple fruit tart for a sweet finish. The fresh fruit echoes the bread’s savory elements and adds a burst of color to your meal.
Make Ahead Options
Baked Scallion Bread is perfect for meal prep, saving you time on busy weeknights. To prepare ahead, you can make the dough up to 24 hours in advance. Simply follow the recipe up to the proofing stage, cover the shaped loaves in plastic wrap, and refrigerate them. When you’re ready to bake, allow the loaves to come to room temperature while preheating your oven, about 30 minutes or so. This method keeps the bread just as delicious and fluffy. Another option is to freeze the baked loaves; wrap them tightly and store for up to 3 months. To enjoy, thaw overnight in the refrigerator and warm them in the oven before serving. This way, you can savor that freshly baked goodness anytime!
Baked Scallion Bread Variations
Customize your Baked Scallion Bread to inspire new flavors and cater to your preferences!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for an equally delightful texture without the gluten.
- Herb-Infused: Experiment with fresh herbs like dill or cilantro by mixing them into the filling for an aromatic twist.
- Cheesy Delight: Add shredded cheese, like mozzarella or cheddar, to the scallion mixture for a gooey, savory surprise in every bite.
- Spicy Kick: Incorporate finely chopped chilies or a sprinkle of crushed red pepper into the scallion filling for an exciting heat level.
- Sweet Touch: For a sweeter version, replace some of the scallions with caramelized onions or roasted garlic, providing a rich flavor profile.
- Nutty Variation: Swap sesame oil with toasted walnut or almond oil to add an undercover richness and complexity that is simply irresistible.
- Colorful Flare: Mix in some finely chopped bell peppers or sun-dried tomatoes to the dough for a visually stunning and tasty addition.
- Vegan Option: Replace the egg with flaxseed or aquafaba, and use plant-based milk and butter to create a veganized version of this delightful bread.
Let your culinary creativity flow and share your unique twists!
Baked Scallion Bread Recipe FAQs
How do I choose the right scallions for my Baked Scallion Bread?
When selecting scallions, look for those with vibrant green tops and firm white bulbs. Avoid any that show signs of wilting, browning, or dark spots, as these can affect the flavor freshness in your bread.
How should I store Baked Scallion Bread?
To store your Baked Scallion Bread at room temperature, simply wrap it in a clean kitchen towel or place it in a paper bag for up to 3 days. For longer storage, you can refrigerate it for up to a week in an airtight container to keep it moist.
Can I freeze Baked Scallion Bread?
Absolutely! To freeze your Baked Scallion Bread, wrap it tightly in plastic wrap, followed by aluminum foil, and place it in the freezer. It will maintain its best quality for up to 3 months. To enjoy, let it thaw overnight in the fridge, then reheat in a preheated oven at 350ºF for about 10-15 minutes.
What should I do if my bread dough doesn’t rise?
If your dough isn’t rising, it could be due to the yeast being too old or the milk not being at the correct temperature (110ºF to 120ºF). Ensure you activate the yeast properly by waiting for it to become foamy before mixing it with the rest of the ingredients. Also, try placing the dough in a warm, draft-free area to encourage rising.
Is this recipe suitable for people with gluten allergies?
This Baked Scallion Bread contains all-purpose flour, which is not gluten-free. However, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, keeping in mind that the texture may vary slightly. Always double-check your other ingredients to ensure they meet gluten-free dietary requirements.
Can I add other ingredients to Baked Scallion Bread?
The more the merrier! Feel free to customize your Baked Scallion Bread by adding finely diced herbs, cheese, or spices to the filling. These will add extra flavor dimensions and make it even more personalized to your taste!
Irresistible Baked Scallion Bread Perfect for Any Meal
Ingredients
Equipment
Method
- Whisk the 20 grams of flour and 75 grams of water in a saucepan until fully dissolved. Place it over medium heat and stir until thickened, about 30 seconds to 1 minute. Turn off the heat and transfer to a bowl to cool.
- Lightly grease a large mixing bowl with vegetable oil and set aside for later use.
- Heat the 115 grams of milk in the microwave for 30 to 40 seconds. Add 12 grams of granulated sugar to the milk, check the temperature (aim for 110ºF to 120ºF), then mix in 4 grams of active dry yeast. Let it sit for 5 to 8 minutes until foamy.
- In a stand mixer bowl, combine 360 grams of all-purpose flour and 3 grams of kosher salt. Add the cooled tangzhong, 60 grams of sweetened condensed milk, 1 large egg, and the foamy milk/yeast mixture. Mix on low until no loose flour remains, then increase to medium-low and mix for 8 minutes.
- Scrape the dough onto a lightly floured surface and knead a few times gently. Shape it into a ball and place it in the greased bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
- In a bowl, mix 80 grams of finely sliced scallions with 1 1/2 tablespoons of sesame oil and 1/4 teaspoon of kosher salt. Let it sit for 5 to 10 minutes for the flavors to meld.
- Line a baking sheet with parchment paper. Once the dough has risen, punch it down to release air. Divide the dough into 2 equal portions.
- Take one half and divide it into 3 pieces. Shape each piece into an oval and roll out into a rectangle. Brush with sesame oil and sprinkle with kosher salt. Spread the scallion mixture over it and roll into ropes, sealing the ends.
- Braid the 3 ropes together, pinch the ends, and tuck them underneath. Place the braided loaf on the lined baking sheet. Shape the second loaf in the same manner.
- Loosely cover the loaves with plastic wrap. Let them proof for about 1 hour 30 minutes to 2 hours until they have doubled in size.
- Preheat the oven to 350ºF. Beat together 1 egg with 1 tablespoon of whole milk for the egg wash. Brush the loaves with the egg wash, sprinkle with sesame seeds and flaked salt, and add any remaining scallions on the creases.
- Bake the loaves for 22 to 24 minutes until they are golden brown. Allow them to cool before transferring to a cooling rack.