|Spring Onion Bread|
While browsing the internet I came across many versions of this bread and I liked the way it looked. I was sure it would taste good and so many days later, since I happened to have a surplus of spring onions in my refrigerator I made this bread using my convection oven and the result was a bread that tasted like a crusty pizza. Super yum.
For original recipe go to
I made a few changes.
2 1/2 cups bread flour; 1 tsp brown sugar; 1 tsp olive oil; 1 tsp sesame seed oil for oiling pan; 1 tsp salt; 1 cup warm water; 1 tsp instant yeast; 1 cup chopped spring onions; 4 tbsp white sesame seeds.
Place the flour, salt, sugar, water, oil and yeast in a large bowl. Using the dough hook of your mixer combine ingredients until the dough comes together ( I used medium speed 3). Lower speed to 2 and knead for 2 to 3 minutes until the dough is soft and elastic and one smooth bmass. Grease a glass bowl and place the dough in it. Cover with cling film and leave to rise for an hour until it doubles in size.
Roll out the dough into a rectangle on a floured surface. Spread the spring onions on it and roll it up and then coil it into a spiral. Gently roll out into a large round. Sprinkle both sides with sesame seeds and rest for about 30 minutes. Oil and heat a non stick pan and cook the bread for 1 minute each side. Transfer to an oiled pizza pan and bake in a preheated oven at 400F or 200 C for 10 minutes or until brown and crisp. Cool and slice.
This bread is so tasty, it can be eaten plain.