Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup chopped green onions
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
2. Add the warm water, milk, eggs, and vegetable oil to the dry ingredients. Mix on low speed with the dough hook attachment until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Add the chopped green onions to the dough and knead for an additional 2-3 minutes, or until the onions are evenly distributed.
5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F (190°C).
7. Grease a loaf pan with cooking spray or butter.
8. Punch down the dough and shape it into a loaf. Place the loaf into the prepared pan.
9. Brush the top of the loaf with a beaten egg.
10. Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes.
12. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
1 loaf
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 26g
Protein: 5g
Sodium: 220mg
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey can be used instead of sugar.
- Soy milk or almond milk can be used instead of regular milk.
- Chives or scallions can be used instead of green onions.
Variations:
- Add shredded cheese to the dough for a cheesy twist.
- Add bacon bits to the dough for a savory flavor.
- Add raisins and cinnamon to the dough for a sweet version.
Tips and tricks:
- Make sure the water and milk are warm, but not too hot, or it will kill the yeast.
- Let the dough rise in a warm, draft-free place, such as an oven with the light on.
- Brushing the top of the loaf with an egg wash will give it a shiny, golden crust.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake it in a 350°F (175°C) oven for 10-15 minutes, or until it is warmed through.
Presentation ideas:
Slice the bread and serve it on a platter with a side of butter or jam.
Garnishes:
Sprinkle chopped green onions on top of the bread before baking for an extra pop of flavor.
Pairings:
Serve the bread with a bowl of soup or a salad for a complete meal.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side of fruit would pair well with this bread.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the bread is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
Make sure the bread is cooked to an internal temperature of 190°F (88°C) to ensure it is safe to eat.
Food history:
Green onion egg bread is a popular Korean bread that is often enjoyed as a snack or breakfast food.
Flavor profiles:
This bread has a slightly sweet and savory flavor, with a hint of onion.
Serving suggestions:
Slice the bread and serve it warm with a side of butter or jam.
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