Scallion Pancake Challah

By • April 22, 2014 • 14 Comments



Author Notes: A scallion pancake and a loaf of challah made a baby...

Dough is based on Ima's challah: http://food52.com/recipes/3996-ima-s-challah
molly yeh

Food52 Review:
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.
A&M

Makes 1 large loaf

Dough

  • 1 tablespoon instant yeast
  • 3/4 cups warm water
  • 2 tablespoons plus 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
  • 1/3 cup vegetable or canola oil
  • 2 large eggs

Filling and topping

  • 1 tablespoon toasted sesame oil
  • 3 stalks scallions, minced
  • Salt, pepper, and crushed red pepper, to taste
  • 1 egg beaten with 1 tablespoon of water
  • A few pinches of toasted sesame seeds and black sesame seeds
  1. In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar. While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl. In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs. Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed, about 7-10 minutes. Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.
  2. Heat oven to 375° F. Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide. Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up length wise like a jellyroll, pinch the edges to seal, and then braid the logs. Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper. Bake for 20 to 25 minutes until the top is golden brown and the challah is cooked through.
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2 months ago evalunta

So this is the best challah I have ever made...and I ran a challah club for a while. It's so easy to make. We ordered in Chinese lemon chicken and it went perfectly together. Thanks Molly!

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4 months ago XenaB

What a great concept. Beautiful blend of East meets West. Can't wait to try this.

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4 months ago Megan Brewer

Oh YEAH! Or should I say YEH! GO MOLLY!

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4 months ago drbabs

Barbara is a trusted source on General Cooking.

Yum! Congratulations on being a finalist!

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4 months ago molly yeh

thanks, barbara!!

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4 months ago gingerroot

Congrats Molly! Your challah is a beauty.

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4 months ago molly yeh

thanks, lady!!! you too!!!!!! your coconut rice looks amazing!!!

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4 months ago Midge

YUM. Congrats!

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4 months ago molly yeh

thanks, midge :)

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4 months ago Joy Belamarich

Hey! How do you think coconut oil would do with this? (the dough)...

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4 months ago molly yeh

hi joy! i've never even considered that, but i LOVE the idea! i don't know how the scallion and toasted sesame oil would blend with it all... (it could be good??) but i kind of really want to try a straight up coconut challah now, hold the scallions... maybe just a bit more honey and some shredded coconut on top??

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4 months ago Joy Belamarich

YUP! sounds good to me…...

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4 months ago Beautiful, Memorable Food

Dreamy and brilliant!

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4 months ago molly yeh

thank you!!!