Scallion Loaf

Getting tired of rice with Chinese food? This savory loaf makes an excellent accompaniment for Chinese dishes, it contains less fat than scallion pancakes, it’s baked instead of fried (so you have time to do other things while it cooks), and it makes a great savory breakfast as well!


  • 1 recipe yeast dough
  • 1 T sesame oil or neutral flavored oil, if you prefer
  • 2 tsp salt
  • 3 scallions, minced
  • 1 T sesame seeds, a mix of black and white is nice
  • 1 egg, beaten


  1. Roll the dough into a square approximately 1/2″ thick.
  2. Brush the dough with the some of the oil, then sprinkle with some salt and scallion.
  3. Fold the right 1/3 of the dough over the middle 1/3, then fold the left 1/3 over that, pressing down gently with your hands.
  4. Brush the dough with the rest of the oil, then sprinkle with remaining salt and scallion.
  5. Allow the dough to rest for 5 m – this will make it easier to continue.
  6. Fold the top 1/3 down over the middle 1/3, then fold the bottom 1/3 up over that.
  7. Gently roll the loaf into a square approximately 12″ on a side. The oil will make this a bit tricky, but you needn’t make it perfect. If you let the dough rest 5-10 m, it will become less likely to retract when rolled.
  8. Place the loaf on a baking sheet, brush with the egg (be careful not to let the egg drip onto the pan – it’s a mess to clean up!), sprinkle with sesame seeds.
  9. Move to a warm, draft-free place to rise for 30 m. after 15 m have passed of this time, preheat the oven to 350.
  10. Bake the loaf for 12-15 m. If you want a more rosy brown color, you can brush the top with oil and CAREFULLY broil it for less than 1 m. Flip it over, brush the bottom with oil, and repeat the broiling process.
  11. Cut into wedges and serve.

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