Scallion Star Bread is delicious bread with a crispy outer crust and soft fluffy layers with scallions inside. The bread has an amazing taste and flavour and makes a great accompaniment to hot soup.
Sunday is for catching up on the unfinished chores, some baking and a lot of relaxation. Baking is always calming and more so when you have ample time on hand, unlike on weekdays.
Our vegetable patch is beginning to show some green specks as we are heading towards spring. The first thing that has been coming up luxuriantly are the green shoots of onions. Fresh, vibrant and aromatic shoots have been popping out of the fields in abundance. And this gave us the idea of using them in our bread.
We baked two small Scallion star bread for dinner.
This is a vegan recipe and to make it a notch healthier, we used fine semolina flour for the dough.
The bread was delicious with the flavours of the green onion shoots. It pairs well with hot soup or just plain when served warm.
Shaping the bread is interesting. The dough is rolled out into 4 circles with the filling on top of each circle. This is then cut into sixteen parts. Two parts are then twisted away from each other. Press the ends to seal.
The collage on shaping Star Bread is from Herb and Cheese Star Bread I baked a while ago.
Once the bread is shaped, cover it with a thick kitchen towel and keep it in a warm corner of the kitchen.
Brush the centre of the bread with water and sprinkle white sesame seeds.
Baked bread is a delicious amalgamation of yeasty aroma and the flavour of the scallions between the layers. Enjoy warm bread with soup or just plain.
Scallion Star Bread (Vegan)
Ingredients
Dough
- 2 cups fine semolina
- ½ teaspoon salt
- 2 tablespoons oil
- 1 cup warm water
- 2 teaspoons unrefined sugar
- 2 teaspoons instant dry yeast
- 2 teaspoons white sesame seeds
Scallion Mixture
- 8-10 stalks of spring onion
- 2 tablespoons oil
- Salt to taste
Instructions
- Pulse semolina twice or thrice in the dry grinder (do not skip this. It really helps).
- Take it in a large bowl. Add salt and oil and mix well.
- In another deep bowl, take warm water. Add sugar. Stir to dissolve. Add yeast. Stir and cover for 7-8 minutes or until frothy.
- Use this mixture to knead semolina. Initially, the dough will be tight and hard. Keep adding water little by little until you get a very soft and supple dough. Semolina will keep absorbing water and swell.
- Transfer dough to an oiled bowl. Cover and keep in a warm spot for one hour or until double.
- While the dough is rising, chop spring onions finely.
- Heat oil in a wok. Add chopped onions and salt. Cook for 4-5 minutes. We just need to cook it lightly until the mixture becomes dry.
- To shape the dough, divide the dough into two pieces. Keep the second piece covered while working on the first piece.
- Divide the first piece into four equal parts.
- Roll out each piece of dough into an 8 inch round.
- Place the first round of dough onto a parchment-lined baking tray. Spread 1/3 of the scallion mixture over the round. Leaving 1-inch space around the edges.
- Place the second circle of dough on top of the filling. Repeat with scallion mixture. Top with the third circle of dough, repeat with filling, then top with the final round of dough.
- Make sure the edges are levelled. Else, trim the edges. Place a 2inch wide glass or a bowl in the centre of the top round of the dough. Press a little to get a round impression.
- Use a sharp knife or a pizza cutter, cut through the dough from the outer edge to the edge of the glass or bowl kept in the centre. Cut sixteen equal slices ( refer to the pictures).
- Take two slices of dough and twist them away from each other twice. Press the ends to seal. Repeat around the entire circle. Take each pair of twisted slices and press the ends together to seal.
- Cover loosely with a cling film or a kitchen towel and leave to rise for 20-25 minutes or until puffy.
- Preheat the oven to 180 degrees C during the last stages of rising.
- Brush the centre of the bread with water. Sprinkle sesame seeds.
- Bake for 15 minutes or until brown.
- Repeat the same with the other piece of dough.
- Remove from the oven. Serve warm.
Aapke site se bahot sare aate ke bread banaye hai. Ache bante hai. Lekin toast karate samay kadak nahi bante. Slice ke andarwala safed part soft hi rehta hai. Jyada toast karu to jalne lagte hai.Kya aats me pani jyada ho raha hai? Mai to roti se thoda gila aata banati hu.
ReplyDeleteAapke site se bahot sare aate ke bread banaye hai. Ache bante hai. Lekin toast karate samay kadak nahi bante. Slice ke andarwala safed part soft hi rehta hai. Jyada toast karu to jalne lagte hai.Kya aats me pani jyada ho raha hai? Mai to roti se thoda gila aata banati hu.
ReplyDeleteHello! try to slice the loaf very thin for even toasting. Your dough sounds absoultely good. It has to be soft. Hope this helps.
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