Arts & Crafts Magazine

Scallion Challah

By The Dreams Weaver
I have been on a challah mashup in the past few weeks. This week is an Asian spin, as I had a few too many scallions leftover that otherwise had the garbage can in their near future. The challah is reminiscent of scallion pancakes we would get for Chinese takeout.
Scallion Challah ~ The Dreams WeaverWhat you will need:
The Best Challah Bread recipe

1 tablespoon toasted sesame oil
3 stalks scallions, minced
Salt, pepper, and crushed red pepper
1 egg beaten

A few pinches of toasted sesame seeds and black sesame seeds
Scallion Challah ~ The Dreams Weaver
Make dough according to directions here in my challah recipe

Preheat the oven to 375°F
Divide dough into 4 equal parts and then roll each part into a  log, long enough to fit a loaf pan. 
Scallion Challah ~ The Dreams WeaverGently flatten each log so that it is about 2 inches wide. Brush each with toasted sesame oil and then sprinkle with salt, pepper, pepper flakes, and scallions. 
Scallion Challah ~ The Dreams WeaverPinch the edges to seal, and then braid the logs. Place the loaf in a greased loaf pan and then brush with egg wash and sprinkle with sesame seeds. 
Scallion Challah ~ The Dreams WeaverBake for 30 minutes, until the top is golden brown and the challah is cooked through.
Scallion Challah ~ The Dreams WeaverTry not to eat the challah before Shabbas!
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