I am person of measurements when it comes to baking and cooking. A pinch of this, a dash of that doesn’t work with me! I need a precise weight/volume and I try to do the same for my recipes.
Recently I have found out that it’s better to weigh dry ingredients rather than measuring them in cups; dry ingredients are often inconsistent measured by volume.
This is not your typical crusty french bread! It’s fluffy, light, melts in mouth kind of a bread with lots of sesame!
The secret to getting the soft texture is Tangzhong; basically cooking small amount flour and water before combining the slurry mix to rest of the ingredients. Do not hold back on the toppings; go all in! It will just make your bread more amazing!
Happy Baking!
Sesame Scallion Bread
Fluffy and soft asian bread with scallion, sesame and garlic filling.
Ingredients
Tangzhong
- 20 g all purpose flour
- 1/3 cup water
Dough
- 1/2 cup whole milk
- 4 g active yeast
- 12 g granulated sugar
- 360 g all purpose flour
- 1 tsp kosher salt
- 3 tbsp sweetened condensed milk
- 1 egg
- 4 tbsp butter melted
- vegetable oil for coating
- sesame oil for brushing
Filling
- 1 cup tightly packed scallions finely chopped
- 5 gloved of garlic finely chopped
- 2 tsp chilli flakes
- 2 tbsp sesame oil
- 1/4 tsp kosher salt
Egg Wash
- 1 egg
- 1 tbsp whole milk
Toppings
- toasted sesame seeds
- kosher salt
Instructions
Tangzhong
- In a small sauce pan whisk the flour and water until the flour is completely dissolved.
- On a medium heat cook the mixture for a minute, until the flour starts to thicken and all liquid is absorb. Stir constantly, do not walk away!
- Transfer the tangzhong to a bowl and let it cool while you prep for the dough.
Dough
- Lightly coat a large bowl with vegetable oil and set aside. You will use this bowl to rise the bread dough.
- Heat the milk in a microwave for 30 seconds (check the temperature, it should be around 110F to 120F), stir in the sugar followed by yeast. Stir the mix to hydrate the yeast and let it sit for 10 minutes. The mixture would have foamed up by end of 10 minutes.
- In a bowl of a stand mixer add the flour and salt and stir to combine.
- Next add the condensed milk, egg, melted butter, cooled tangzhong and yeast mixture.
- Fitted with dough hook, mix the dough in the stand mixer on low until everything has come together; no loose flour on the side and bottom of the bowl. This will take around 1 minute.
- Increase the speed to medium and work the dough for 8 minutes. You should have a kneadable soft and stretchy dough by the end.
- Transfer the dough on a lightly floured surface and knead for a minute.
- Shape the dough in a round ball, place it in the greased bowl and cover with plastic wrap. Let the dough rise at room temperature for an hour or until it is double the size. Note: The rising time will differ based on your house temperature. Wait for the dough to double in size.
Filling
- Wait until the dough has risen enough to start on the filling.
- In a medium bowl or measuring cup combine all filling ingredients and set the bowl aside.
Shaping The Dough
- Have a baking sheet lined with parchment paper ready.
- Punch the doubled dough to release the air, transfer it on the lightly floured surface and divide it into equal portions. I used weighing scale to get equal portions.
- Place one portion back in the bowl and cover it with kitchen towel while you work on the other portion.
- Divide the already halved dough into three equal portions.
- Take one piece, knead it few times, shape it into an oval and roll out into a 14 X 4 rectangle.
- Brush the dough with sesame oil and spread 1 tablespoon on filling along a one longer edge of the rectangle.
- Starting from the edge where you spread the filling, roll towards the other longer edge to form a rope. Pinch the ends of the dough rope to seal. Set it aside while you repeat the steps for the rest of two dough pieces.
- Line up the 3 ropes of dough, pinch the tops together and start braiding.
- Once you reached the end of the brain, pinch the ends and tuck both ends underneath.
- Transfer the loaf to the lined baking sheet, laying it diagonally. This will help the dough proof without any obstruction.
- Shape the remaining dough half into a second loaf.
- Loosely cover both loaves with plastic warp and let it proof about 2 hours; until they are double the size.
Bake
- Around 90 minutes in proofing process, preheat the oven at 350 F. Position the oven rack in center.
- Beat the egg and milk for egg wash and set aside.
- Once the loaves are double, carefully remove the plastic wrap and brush them with egg wash without wrinkling the dough. Make sure not to flood the creases with egg wash either.
- Sprinkle the loaves with toasted sesame, kosher salt and remaining filling. By this time the filling might have water from the salt and scallions, make sure not to scoop the water.
- Bake the bread for 22 minutes, until the bread is golden brown on the top.
- Let the bread cool for 10 minutes on the baking sheet before transferring them to a wire rack.
- This bread tastes best when enjoyed fresh! Or else store it in an air tight container for up to 2 days.
