Spring Onion Bread


Serves : 4 pieces

Preparation Time : 30 minutes

Proofing Time : about 1 hour + 1 hour / overnight

Cooking Time : 17 minutes


Dough :

  • 140ml room temperature milk
  • 2 tbsp of golden caster sugar
  • 7g active dry yeast
  • 300g strong white bread flour
  • 1 large egg
  • 30g room temperature unsalted butter
  • ½ tsp of sea salt

Topping :

  • black sesame
  • 1 cup roughly chopped spring onion
  • 2 tbsp of extra virgin olive oil2
  • ¼ tsp of sea salt
  • ¼ tsp of golden caster sugar
  • ¼ tsp of ground black pepper
  • 1 tbsp of beaten egg
  • egg wash


First of all, add 2 table spoons of golden caster sugar and 1 pack (7g) of active dry yeast into 140ml room temperature milk and let it rest for 10 minutes.

In a big bowl, mix 300g of strong white bread flour and half tea spoon of sea salt together.

Make a well in the middle of the flour, crack an egg inside and add the room temperature butter.

Then pour the yeast mixture inside.

Use a fork to mix all the ingredients together to form a dough.

Then knead the dough with hands until the surface is smooth.

Keep the dough inside a bowl and cover it with cling film or tea towel. Let it prove in a warm place for an hour.

The dough is doubled of its size after an hour.

Divide the dough into 4 equal portions.

Put 3 portions back into the bowl and cover again. Divide one of the dough into 3 equal small doughs.

Roll the small doughs into long thin pancake shape with a rolling pin.

Then roll them up lengthways.

Roll it tightly.

Seal the opening.

Then roll it into a long strip.

Weave the doughs into a braid.

Don’t make it too tight, do it loosely.

Seal the two ends and tuck the ends underneath. Cover the doughs with cling film and prove for another hour or keep them in the fridge overnight.

After the second proof, brush some egg wash on the bread.

Then sprinkle some black sesame seeds on top.

Mix up 1 cup of roughly chopped spring onion, 2 table spoons of extra virgin olive oil, 1/4 tea spoons of sea salt, 1/4 tea spoon of golden caster sugar, 1/4 tea spoon of ground black pepper and 1 table spoon of egg.

Then put the spring onion toppings on the top of the bread.

Then bake the bread in a pre-heated 180°C oven for 17 minutes. Let the bread rest for 15 minutes before serving.

The bread is so soft and delicious. They are great for breakfast. You could be creative to add Parmesan cheese or ham as toppings as well.

Cooking Tips

  • You could adjust the temperature of the milk according to the weather. I use warm milk in the winter and cold milk in the hot summer.
  • Don’t weave the bread too tight, because it needs some room to expand.
  • If you want to enjoy fresh bread in the morning, do the second proof in the fridge overnight.
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