I really wanted to figure out a way to channel that classic flakiness of a scallion pancake, but I couldn’t quite find the right way to do it for a bread. So, I decided to go with a normal fluffy and chewy bread dough swirled with scallions. Let’s make my Scallion Pancake Loaf.
If you’ve ever tried a scallion pancake, you know how amazing scallions taste in pancakes/bread. They are kind of like prettier onions. What really gets me is that when I was cutting them, tears were flowing like crazy. Like, I haven’t cried that hard since I hurt my foot.
Okay, what’s more important that is the ingredients to this recipe right?
For the flour, I used unbleached all purpose flour. I feel like there is no point to using bleached flour because this bread looks white enough right? Also, I feel like unbleached has a bit more flavor that shouldn’t be masked.
For the rice, I used leftover cooked short-grain rice. I then “kneaded it” with a piece of parchment paper. You want the rice to look more like a dough. Make sure most of the grains are smushed.
For the scallions, it really is a matter of preference for how much you add. I really like scallions, so I added as much as I could/had. If you just want some scattered through out, use less!
This bread is chewy, fluffy, and perfectly savory. You will love this recipe!
5 Word Summary:
If you love bread, check these recipes out:
Scallion Pancake Loaf
This bread combines the best two things: scallion pancakes and swirled bread. This loaf is also vegan and dairy-free. You have to try this, it is so good.
- 1 cup lukewarm water
- 1 tbsp instant yeast
- 3 cups unbleached all purpose flour
- 1 tsp salt
- pinch of black pepper
- 1 tbsp neutral oil
- 1 cup cooked white rice (short-grain)
- 1 cup chopped scallions
- 1/2 tsp salt
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water and yeast. Allow to proof.
Then on a piece of parchment paper or plastic wrap, knead the rice until it forms a sticky dough of sorts.
Add the rice dough thing, flour, salt, black pepper, and oil into the yeast and knead on medium speed or by hand until the dough is elastic but not too sticky.
Cover the bowl with a damp paper towel or kitchen towel and allow to proof in a warm place for about an hour or until doubled in size.
Once proofed, dump the dough out onto a lightly floured surface. Roll out to 1/2 inch thick.
Chop the scallions finely and toss with the salt. Layer evenly on the dough leaving an inch border. Roll the dough up tightly and place into your lightly grease loaf pan.
Allow to proof again for about 20-30 minutes while you preheat your oven to 350 degrees F.
Bake on the second-lower rack in your oven for an hour or until a golden brown crust forms and a skewer inserted comes out easily and cleanly. Allow to cool completely before you cut it.