This bread is a mashup of a Chinese scallion pancake and a challah.
Keyword: Asian, Bread, Breakfast
Author: Eva Bakes
2Tablespoons plus 1 teaspoongranulated sugardivided
3cupsall-purpose flourplus more as needed
⅓cupcanola or vegetable oil
Filling and topping
salt, pepper, chili flakes to taste
1eggbeaten with 1 teaspoon of water mixed in
toasted black and/or white sesame seeds to garnishoptional
Make the dough
In a measuring cup or small bowl, add the yeast and 1 teaspoon of the sugar to ½ cup of the warm water. Set aside and let it get frothy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix together the flour, salt and the remaining 2 Tablespoons of the sugar.
In another measuring cup or a medium sized bowl, mix together the remaining ¼ cup of warm water, honey, oil and eggs.
Turn the mixer on to low speed. Add in the yeast and then the egg mixture and continue kneading until the dough comes together. You may need to add more flour (I ended up adding another 1 cup or so of flour). The dough should be elastic and tacky but not sticky. You can mix everything by hand if you don't have a stand mixer - it will just require some elbow grease.
Transfer the dough to a well-oiled bowl. Cover and allow to double in a warm spot, about 1 hour. I put my dough in the oven in the bread proofing mode.
On a lightly floured surface, divide your dough into 3 equal parts. Roll each one out into a log.
Flatten the logs out so they are a skinny oval/rectangle about 3 inches wide. Brush each flattened piece of dough with some sesame oil and sprinkle with the chopped scallions, salt, pepper and chili flakes.
Roll the dough up from the long side so it resembles a log again. Put the three logs all next to each other and pinch the tops together. Braid the doughs and tuck the end under. Place the dough into a well-greased 9"x5" loaf pan.
Put the dough back in the oven to rise one more time for another hour or so. Then brush with the egg wash and sprinkle sesame seeds on top if desired.
Preheat your oven to 350°F. Place the dough in your preheated oven and bake for 20-25 minutes or until the top turns golden brown.
Leftover bread should be stored, covered, in an airtight container at room temperature and will last a few days.Source: My skating friend S, who found this from Molly Yeh, via Food 52