Savory Scallion Oil Bread With Soft Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• 300 g bread flour (2 1/2 cups), plus extra for dusting
• 7 g instant yeast (2 1/4 tsp)
• 12 g granulated sugar (1 tbsp)
• 6 g fine salt (1 tsp)
• 180 g warm water (3/4 cup; 105–110°F / 40–43°C)
• 30 g neutral oil (2 tbsp), plus extra for the bowl and pan
• 120 g scallions, finely sliced (about 1 1/2 cups)
• 8 g sesame oil (2 tsp)
• 2 g flaky salt or fine salt (1/4 tsp) for filling
• 1 large egg + 1 tbsp water (optional egg wash)

Do This

• 1. Mix flour, yeast, sugar, and salt; add warm water and oil; knead 8–10 minutes until smooth.
• 2. Rise covered until doubled, 60 minutes (warm room).
• 3. Mix scallions with neutral oil, sesame oil, and salt.
• 4. Roll dough to a 12 x 16-inch rectangle; spread scallion oil; fold into thirds like a letter.
• 5. Roll gently to a 6 x 12-inch strip; cut into 6 rectangles; stack and place in an oiled 9 x 5-inch loaf pan.
• 6. Proof until puffy and near the rim, 35–45 minutes; preheat oven to 375°F (190°C).
• 7. Bake 30–35 minutes until deep golden (190°F / 88°C internal); cool 20 minutes before slicing.

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Why You’ll Love This Recipe

• Soft, tender crumb with savory scallion flavor woven into every layer.
• Fold-and-stack shaping makes an impressive loaf without complicated techniques.
• Perfect alongside soups, stews, and roasted meats, or toasted for breakfast.
• Makes your kitchen smell like an amazing bakery: warm bread plus sweet onion notes.

Grocery List

• Produce: 1 large bunch scallions (green onions)
• Dairy: None required (optional butter for serving)
• Pantry: bread flour, instant yeast, granulated sugar, fine salt, neutral oil (canola/avocado/vegetable), sesame oil, egg (optional)

Full Ingredients

Dough

• Bread flour: 300 g (2 1/2 cups), plus more for dusting
• Instant yeast: 7 g (2 1/4 teaspoons)
• Granulated sugar: 12 g (1 tablespoon)
• Fine salt: 6 g (1 teaspoon)
• Warm water: 180 g (3/4 cup), heated to 105–110°F (40–43°C)
• Neutral oil: 30 g (2 tablespoons), plus 1–2 teaspoons for the bowl

Scallion-Oil Filling

• Scallions (green onions): 120 g, thinly sliced (about 1 1/2 cups)
• Neutral oil: 30 g (2 tablespoons)
• Sesame oil: 8 g (2 teaspoons)
• Fine salt: 2 g (1/4 teaspoon)

Pan Prep and Optional Finish

• Neutral oil: 1 tablespoon to grease the loaf pan
• Egg wash (optional): 1 large egg + 15 g (1 tablespoon) water, whisked
• Optional topping: 1 teaspoon sesame seeds or a pinch of flaky salt

Step-by-Step Instructions

Step 1: Mix the dough

In a large mixing bowl, whisk together the bread flour, instant yeast, sugar, and salt.

Add the warm water (105–110°F / 40–43°C) and the 2 tablespoons neutral oil. Stir with a spoon or dough whisk until a shaggy dough forms and no dry flour remains.

Step 2: Knead until smooth and elastic

Turn the dough out onto a lightly floured counter and knead for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky. If the dough is very sticky after a few minutes of kneading, dust the counter with 1 teaspoon flour at a time (avoid adding too much; a soft dough gives you a softer loaf).

Form the dough into a ball.

Step 3: First rise (bulk fermentation)

Lightly oil the mixing bowl (about 1–2 teaspoons oil). Place the dough in the bowl, turn once to coat, and cover tightly with a lid or plastic wrap.

Let rise at warm room temperature (about 75°F / 24°C) until doubled in size, about 60 minutes.

Step 4: Make the scallion-oil filling

While the dough rises, slice the scallions thinly (both white and green parts). Place them in a bowl and toss with 2 tablespoons neutral oil, 2 teaspoons sesame oil, and 1/4 teaspoon salt.

Set aside. The scallions will lightly soften and become glossy, which helps them spread evenly in the dough layers.

Step 5: Roll out, fill, and fold for layers

Grease a 9 x 5-inch loaf pan with 1 tablespoon neutral oil, making sure to coat the corners well.

When the dough has doubled, gently press it down to deflate. Transfer to a lightly floured surface and roll into a 12 x 16-inch rectangle (about 1/4-inch thick). If it springs back, let it rest 5 minutes, then continue rolling.

Spread the scallion-oil mixture evenly over the surface, going all the way to the edges. Use your fingers to distribute the scallions so every bite gets some.

Fold the rectangle into thirds like a letter: fold the right third toward the center, then fold the left third over it. You now have a thicker, layered packet.

Step 6: Cut, stack, and proof in the pan

Rotate the folded dough so the short side faces you. Roll it gently (just a little) into a 6 x 12-inch strip to even out the thickness. Don’t press too hard; you want distinct layers.

Cut the strip crosswise into 6 equal rectangles. Stack the rectangles on top of each other, keeping the layers aligned as best you can (it’s okay if it’s a little messy; it will bake up beautifully).

Place the stack into the prepared loaf pan, cut sides facing up, so the layers are visible from the top. Cover loosely with lightly oiled plastic wrap.

Let proof until the dough looks puffy and has risen to within about 1/2 inch of the top rim of the pan, 35–45 minutes (depending on room temperature).

Step 7: Bake until golden and set

About 20 minutes into the proof, position a rack in the center of the oven and preheat to 375°F (190°C).

If using egg wash, gently brush the top of the loaf with the egg wash. Sprinkle with sesame seeds or a pinch of flaky salt if you’d like.

Bake for 30–35 minutes, until the top is deep golden brown. For best accuracy, check the center with an instant-read thermometer: the bread is done at 190°F (88°C).

Cool in the pan for 10 minutes, then turn out onto a rack and cool at least 20 minutes before slicing (this keeps the crumb soft and prevents gumminess).

Pro Tips

• Slice scallions thinly for better layering. Thick pieces can create gaps that make the loaf harder to slice neatly.
• Use a thermometer for perfect doneness. Pull the loaf at 190°F (88°C) internal for a soft, fully baked crumb.
• Keep the dough soft. Resist adding lots of flour while kneading; a slightly tacky dough bakes up more tender.
• Even layers = even flavor. Spread the scallion oil all the way to the edges so the corners aren’t plain.
• If the top browns too fast, tent with foil. Loosely cover after 20 minutes of baking if needed.

Variations

• Cheesy scallion bread: Add 75 g (3/4 cup) shredded sharp cheddar or low-moisture mozzarella over the scallion layer before folding.
• Spicy scallion bread: Stir 1 teaspoon chili crisp or 1/2 teaspoon crushed red pepper flakes into the scallion-oil mixture.
• Herby version: Add 2 tablespoons finely chopped cilantro or dill to the scallions for a fresher, greener flavor.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for up to 2 days. For longer storage, slice the loaf, wrap well, and freeze for up to 2 months. Reheat slices in a 350°F (175°C) oven for 6–8 minutes or toast until warmed through. To make ahead, you can shape and place the dough in the loaf pan, cover, and refrigerate for up to 12 hours; bring to room temperature for 45–75 minutes (until puffy) before baking at 375°F (190°C).

Nutrition (per serving)

Approximate per slice (1/10 of loaf): 210 calories; 6 g protein; 34 g carbohydrates; 6 g fat; 1 g saturated fat; 1 g fiber; 2 g sugar; 320 mg sodium.