Scallion Pancake Challah – from Molly on the Range

scallion pancake challah | bettysliu.com

Did you have a good, long weekend? I know a lot of people didn’t have Monday off, but I hope you had a lovely fall weekend regardless, wherever you are. I had a particularly packed but awesome weekend. We had downpour showers on Sunday but Sat + Monday were perfect, brisk autumnal temperatures. I had my first nap in awhile.  We photographed one of our last fall weddings and was treated, not to dry chicken as per vendor meals, but a real meal at the restaurant Mooo… (I love our clients!!). My dear twin sister and her boyfriend came to visit and stay with us, and we ate tons of bread, crudo, and drank coffee. I made this scallion pancake challah, had friends over for a meal, cried and screamed at the debates, and then ate ice cream sandwiches to cheer ourselves up. We’d just wrapped up our cardiology unit and after an exhausting exam, I was free! I practically danced my way home (stopped by WF for a kombucha), and reveled in my freedom. This was a much needed break, and now I’m ready for Hem/Onc and workshop!!!!! scallion pancake challah | bettysliu.com

gif1

I’m so so excited to share a recipe from one of my favorite cookbooks this fall, Molly on the Range from the delightful Molly Yeh! Of course, I’ve been a reader and admirer of her blog for quite awhile, and I still remember the first time she commented on my stuff – on these scallion steamed buns, and I definitely did the fan-girl thing and freaked out :). So, when I was flipping through trying to choose a recipe to share with you all, I immediately fell for this scallion pancake challah. She starts out with, “This is me in bread form!”, which is so adorable and warm, everything that this cookbook is. You read through this cookbook, and you can feel the warmth that went into this book. I can’t wait to cook more from this (like the Asian scotch eggs and coffee halva and latke sundaes so much more. Plus, it’s full of glimpses into Molly’s life on her farm, and amazing illustrations. This is definitely a fun cookbook. Congratulations, Molly!!!!

scallion pancake challah | bettysliu.comscallion pancake challah | bettysliu.com

scallion pancake challah | bettysliu.com

scallion pancake challah | bettysliu.comThis challah dough is now and will forever be my go-to challah recipe. It’s amazingly simple to make and creates PILLOW-y soft bread. It’s everything I imagine challah to be: comforting, rooted in tradition, but also open and adaptable. Stuffing it with sesame oil, chili flakes, and tons of scallions makes a perfect fusion challah. I served this to my friends, and she immediately said, I want to put some duck or pork on this, with plum sauce. It’s the best of both worlds: the pillow-y yeast-y dough of challah with the flavors and umami of scallion pancake. Everyone I’ve served this too have fallen in love and taken some home. Good thing I made the two loaves :). I sprinkled one with MOTR sprinkles, consisting of sprinkles and sesame and other good things, and the other loaf with normal sesame. I actually quite liked the surprising sweet kick from the sprinkles!!!

scallion pancake challah | bettysliu.comscallion pancake challah | bettysliu.comscallion pancake challah | bettysliu.com

gif2scallion pancake challah | bettysliu.comDon’t be intimidated – this may seem like a complicated recipe, with rises and multiple steps, but it’s as easy as mixing ingredients, kneading, rise, then rolling up scallions. It’s also not a 6-stranded braid, it’s just 3, and creates an amazing shape with steaming layers of scallion and fragrant sesame oil.

scallion pancake challah | bettysliu.com

gif3

RECIPE: Molly’s Scallion Pancake Challah
courtesy of Molly on the Range, makes 2 loaves

Basic Challah Dough
4 1/2 teaspoon active dry yeast
1  1/2 cups warm water
1 teaspoon plus 1/4 cup sugar
6 1/2 cups flour, plus more for dusting
2 teaspoons kosher salt
4 large eggs
2/3 cup flavorless oil
1/4 cup additional sweetener: sugar, brown sugar, honey, or molasses
egg wash: 1 large egg yolk + 1 tbsp water

In a medium bowl, combine yeast, warm water, and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl or in a stand mixer fitted with the dough hook, mix together the flour, salt, and remaining 1/4 cup sugar. In a medium bowl, whisk together the eggs, oil, and additional sweetener.

When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with the dough hook until you have a smooth and slightly sticky dough. 7-10 minutes, adding more white flour as necessary.

Transfer dough to an oiled bowl, cover with plastic wrap and let sit at room temperature until it has doubled in size, about 2 hours. Or, stick in the fridge overnight and let it sit at room temperature for about 1 hour before shaping.

for scallion pancake challah
6 scallions, minced
3 tbsp sesame oil
salt and black pepepr
crushed red pepper
egg wash: 1 egg yolk beaten with 1 tbsp water
toasted sesame seeds

Preheat oven to 375F. Line two baking sheets with parchment paper.

Divide dough into 2 parts. Put one aside and cover with plastic wrap. Divide the other half into 3 equal parts and roll into 12 inch logs. Gently flatteen each log so that it is about 3 inches wide. Brush with sesame oil, sprinkle with scallions, salt, black pepper, red pepper. Roll logs up lengthwise and pinch seams to seal. Lay logs next to each other and pinch them together at one end (see GIFs above). Braid and pinch at other end. Place loaf on parchment lined baking sheet. Repeat with other half of dough. Let rise 30 minutes.

Brush loaves with egg wash and sprinkle with sesame seeds and black pepper.

Bake until loaf is golden brown and has an internal temperature of 190F, around 28 minutes. Let cool slightly and enjoy!!!!

83,104,97,114,101,32,111,110,58:no erahSFacebookTwitterPinterest
  • All the things I luv!!! You two amazing ladies + scallions + challah + SPRINKLEZZZ <3ReplyCancel

  • Amanda | What's Cooking

    I love this! So beautifully shot and such high praise for Molly’s unique combinations. I have a go to challah recipe but scallions and chili?!!!! I must. I love when my favorite bloggers collide in posts like this! Be well!ReplyCancel

  • Ugh, I’m in love with Molly’s book, much like everyone else. I can’t wait to cook from it, and according to everyone on the internet, I absolutely need to try this recipe!!! I also love seeing Molly’s recipe through the lens of your photography and fun gifs. Beautiful, as always!ReplyCancel

  • The sprinkles on the second loaf – I LOVE IT. And I can’t get over how your videos capture a moment in time- like the fluffy lightness of this loaf and that amazing second of tearing open a slice of warm challah <3ReplyCancel

  • This video instruction is perfect – I would recommend it to everyone avoiding all the yeast/dough recipes.ReplyCancel

  • Congrats on finishing up cardiology Betty! Yay for a break and for fall weddings and sister visits too! This is crazy stunning, you constantly amaze me beyond believe girl. I hope you have the coziest week ever, XO!ReplyCancel

  • OooOoooO enjoy this relaxing time, Betty! And omgness does this look fluffy to the max…..ReplyCancel

  • Such a wonderful blog! I really love how you arrange the pictures and videos. Need to check out this book for sure. xoxo JanineReplyCancel

  • alright I think I really need to try making challah now. So puffy!ReplyCancel

  • I am drooling so hard, and you just made me order the book. I guess I will be eating one less bowl of chipotle this week.ReplyCancel

  • BETTY I love this sooo much … my stomach just actually grumbled, your challah looks so delicious… ok now I MUST TRY making some!! (Love the video/gif-thingies!) and your photography as always is my favourite. xoReplyCancel

  • Suzanne

    going to half this recipe and make one loaf =)ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*