Yeasted Scallion Pancake Loaf
In the bowl of a stand mixer fitted with the dough hook attachment add flour, sugar, yeast, salt, milk & both oils. Knead until dough is smooth & elastic, about 5 minutes. Shape into a ball, transfer back to the bowl, cover & let rise until doubled in size, about 2 hours.
Ingredients
- 2 1/2 cups all purpose flour, sifted
- 2 tablespoons granulated sugar
- 1 teaspoon Fleschimann’s Quick Rise Instant Yeast or Traditional Active Dry Yeast
- 1 teaspoon salt
- 3/4 cup whole milk, warm to touch
- 2 tablespoons neutral oil
- 2 teaspoons toasted sesame oil, plus more to finish
- 1/2 cup thinly sliced scallions
- Sesame seeds, to garnish
- Flaked salt, to garnish
Method
In the bowl of a stand mixer fitted with the dough hook attachment add flour, sugar, yeast, salt, milk & both oils. Knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball, transfer back to the bowl, cover & let rise until doubled in size, about 2 hours.
On a lightly floured surface roll dough out to a thin rectangle, roughly 10 by 14 inches. Brush the surface with sesame oil & sprinkle with an even layer of scallions.
Tightly roll dough into a log & gently stretch the log to add length. Twist dough into a spiral & transfer to a lined baking sheet. Cover & let rise a second time for 30 minutes.
Preheat the oven to 400(f) degrees. Brush dough with sesame oil. Finish with sesame seeds & flaked salt.
Bake until golden & cooked throughout, about 25 minutes. Enjoy warm or at room temperature! Best eaten within 24 hours.
