Scallion bread

My whole apartment smells so wonderful right now with the aroma of scallions and fresh baked bread! This recipe is from My Kitchen. Lydia from My Kitchen was so nice to translate this recipe so that I can recreate it in my own kitchen. I think the original recipe uses onions, but I wanted to use scallions instead.

The bread came together pretty quickly and I love the braiding technique, it's so pretty!! The only thing I did differently was adding one tbsp of butter in the dough. I think next time I might add some bacon bits in there. Here's the recipe.

Scallion Bread
adapted from My Kitchen

250g bread flour
2 tsp dry yeast
2 1/2 tbsp sugar
100ml warm water (40C)
1 tbsp butter, room temperature
2 large stalks of scallions, finely chopped, about 1 cup
1 Egg - for egg wash

1. bring together 125g of bread flour, yeast, sugar and water in a large mixing bowl, mix with a spatula until well combined. Add the remaining bread flour and knead until it's smooth and no longer sticky.

2. Knead in butter until it's incorporated into the dough.

3. Cover dough and rest for 30 minutes or until it is doubled in size. You may also prepare dough in bread maker.

4. Punch down dough to remove air. Divide and shape dough into 2 balls. Cover and rest for another 10 minutes.

5. Roll out each ball into 20x25cm rectangle, spread scallions over the surface.

6. Roll it up from the long side, then make a cut lengthwise leaving 2cm uncut at the end. Plait and pinch the ends to seal.

7. Let it rise for 20 minutes or until doubled in size. Egg wash and bake in the preheated oven at 350 for 15 minutes.