WHO: Molly blogs from North Dakota, and from the beloved mynameisyeh.com.
WHAT: Challah meets scallion pancake. Beautiful things happen.
HOW: Make a scallion- and sesame-laced challah; try to wait until it comes out of the oven.
WHY WE LOVE IT: All we can say is that we’re sad challah and scallion pancakes didn’t make a baby sooner. This bread is savory, slightly sweet, and punchy all in the right places. Be warned: Yours will be gone in 5 minutes, flat.
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Make a quick, fairly standard dough, and knead until smooth -- about 7 to 10 minutes.
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Divide the risen dough into three pieces.
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And then roll them into logs, and flatten them slightly. You'll see why in a second.
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Here's the pancake part: add sesame oil, pepper flakes, and scallions to each log.
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Not roll them up, jellyroll style. Pinch the edges so they stay put.
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Make like you're braiding hair -- delicious, scallion-flecked hair.
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Carefully braid all the way down, and then tuck the bottom end under the loaf.
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Do the same to the top. See? Tidy.
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A little egg wash, a few sesame seeds...
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Et voilà! You made this, with your own two hands. Now dig in.
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