Molly's Scallion Pancake Challah

scallion pancake challah | apt 2b baking co
scallion pancake challah | apt 2b baking co
scallion pancake challah | apt 2b baking co
scallion pancake challah | apt 2b baking co
scallion pancake challah | apt 2b baking co

We are having another quiet weekend around these parts, complete with lots of lounging on the couch, and cozy eats. We also just got back from a SUPER fun road trip to Virginia that I can't wait to tell you about, spoiler alert - we ate a lot of good food and saw a lot of beautiful things, and Arlo is an excellent road trip companion - but after almost a week on the road, I was ready to get back to my own kitchen. This weekend's dreary weather really kicked me into action. I made baked pasta with bolognese for dinner last night, and then not so accidentally fell asleep on the couch at about 9:30. This is my 30s guys, what can I do? I love an early bedtime.

Another great thing about getting back from the road was that I have been cooking from the killer new fall cookbooks that have been stacking up on my coffee table. If you've been on the internet lately, I'm sure you've heard of the gorgeous book, Molly on the Range, by my my pal Molly Yeh, creator of the award-winning blog My Name is Yeh. It is so delightful, and so very Molly. From the fun recipes that reflect her Chinese-Jewish heritage to the adorable illustrations, thoughtful writing, and beautiful minimal photography, this book is a perfect extension of the work that Molly does on her blog and such a delight to flip through!

Molly said this recipe is basically her in bread form - Chinese, Jewish and a pretty doughy. We attacked the warm loaf with our hands and ate about half of it in one go, then enjoyed the rest with eggs for breakfast which I think would be very Molly approved. The recipe only calls for a 1/2 recipe of dough, but I figured I could find a home for a second loaf of challah so I went for it and made the whole recipe - half plain and half scallion. You should too! Molly also gives lots of other fun suggestions of what you can do with challah dough in the book. It also calls for sprinkling the dough with sesame seeds, but I was out when I went to make this...it is much cuter with sesame seeds on top :)

SCALLION PANCAKE CHALLAH FROM MOLLY ON THE RANGE

makes one loaf

from Molly on the Range

1/2 recipe dough from Basic Challah (recipe follows), made through the first rising

1 tablespoon toasted sesame oil

3 scallions, minced

Kosher salt and black pepper

Crushed red pepper

Egg wash: 1 large egg yolk, beaten with

1 tablespoon water

Toasted sesame seeds

 Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Divide the dough into 3 equal parts and roll each part into a 12-inch log. Gently flatten each log so that it is about 3 inches wide. Brush each with sesame oil and sprinkle with scallions, salt, black pepper, and crushed red pepper. Roll the logs up lengthwise like a jelly roll and pinch the seams to seal. Lay the logs seam side down next to one another and pinch them together at one end. Then braid the logs and pinch them at the other end. Place the loaf on the lined baking sheet. Cover and let rise for 30 minutes.

 Brush the loaf with the egg wash and sprinkle with sesame seeds and black pepper.

Bake until the loaf is golden brown and has an internal temperature of 190ºF. Begin checking for doneness at 28 minutes. Let cool slightly and enjoy.

MOLLY'S BASIC CHALLAH

from Molly on the Range

Makes 2 loaves

4 ½ teaspoons (2 envelopes)

active dry yeast

1 ½ cups warm water

1 teaspoon plus ¼ cup sugar

6 ½ cups flour, plus more for dusting (or sub in up to 2½ cups whole wheat flour)

2 teaspoons kosher salt

4 large eggs

⅔ cup flavorless oil

¼ cup additional sweetener: sugar, brown sugar, honey, or molasses

Egg wash: 1 large egg yolk beaten with 1 tablespoon water

In a medium bowl, combine the 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 ¼ 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 to 10 minutes, adding more white flour as necessary (but resist any urge to add too much!).

Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it sit at room temperature until it has doubled in size, about 2 hours. (It will take slightly longer if you’re using whole wheat flour.) Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about 1 hour before shaping.

Line two large baking sheets with parchment paper. Divide the dough in half and, working with half of the dough at a time (keeping the other half covered), pat the dough out into a long rectangle, roughly 3 inches by 12 inches (this doesn’t need to be exact). From this, cut 3 long and skinny rectangles and roll them out a bit to get 3 long snakes. Pinch them together at one end and then braid the snakes and pinch them at the other end. Transfer the loaf to a baking sheet and repeat with the remaining half of the dough. Let them rise, covered, at room temperature for 30 minutes.Preheat the oven to 375º F.

Brush the loaves with a thin even layer of egg wash and sprinkle with sea salt. Bake until the loaves are golden brown and have an internal temperature of 190ºF. Begin checking for doneness at 28 minutes.

Let the loaves cool until they’re jusssst cool enough that they won’t burn your mouth, and then enjoy with lots of butter.

Whole Wheat Flatbreads with Spring Vegetables

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

It finally got warm enough for the cherry blossoms in my neighborhood to pop. I was getting worried for a while there, because even though we had such a mild and weird winter it felt like it might never happen...but it did, just like it does every year. My body always forgets that Spring doesn't really hit the east coast until late April.

whole wheat flatbreads with spring vegetables | apt 2b baking co

With all of those first blossoms come the first spring veggies too - delicate green things like spring onions, chives and asparagus, of course are at the market now. Just a couple of more weeks until rhubarb, fingers crossed. This recipe utilizes all of those delicious fresh green veggies, on a wholesome crust made with white whole wheat flour. 

You all know that I love baking with whole grains, so I was thrilled when King Arthur Flour approached me about partnering on this post to share a recipe made with their White Whole Wheat Flour. White Whole Wheat is milder in flavor and texture than traditional whole wheat and can be used as a 1:1 substitute in any recipe that calls for whole wheat flour, and can replace up to 50% of all purpose flour in most recipes. 

whole wheat flatbreads with spring vegetables | apt 2b baking co

Flatbreads like these guys are a perfect way to use a white whole wheat crust because its light toasty flavor doesn't overwhelm the delicate flavors of Spring's first veggies. You can also customize and use your favorite veg as toppings on this super versatile dough. I like to top the baked flatbreads with some cool, soft ricotta and a sprinkle of crisp radishes and thinly sliced green onions for a little freshness and crunch too. Definitely don't skip that part. 

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

Thank you to King Arthur for sponsoring this post, and sending me some fun products to help make it happen like: White Whole Wheat FlourDough Doubler - I can’t believe I didn’t have one of these before, it is so handy for yeast doughsActive Dry YeastParchment Paper Sheets - when you go through miles of parchment paper like me, these sheets are such a timesaver!

King Arthur White Whole Wheat Flour is Identity Preserved, which means that it is trackable from field to flour and the grains are raised using sustainable practices, which all get two thumbs up from me. To learn more about how to incorporate King Arthur’s White Whole Wheat flour in to your baking check out this handy guide.  

WHOLE WHEAT FLATBREADS WITH SPRING VEGETABLES

Makes 2 10-inch flatbreads

You could certainly make this dough 100% whole wheat, but I like to add just a bit of all purpose flour. Use any thinly sliced Spring veggies you like here, but I like the balance of a couple of cooked veggies and a couple of fresh ones added at the end. And a little food stylist tip I learned from my pal Carrie: To make pretty curled bits of green onion like the ones pictured, slice green onions very thinly then soak them in a bowl of ice water for about 10 minutes. They will curl right up!

Dough

3/4 cup water at 110ºF

1 teaspoon active dry yeast

3 tablespoons extra-virgin olive oil

1 1/2 cups (195g) King Arthur White Whole Wheat Flour

1/2 cup (65g) King Arthur All Purpose Flour

3/4 teaspoon kosher salt

Toppings

1/2 cup grated gruyere cheese

1 cup thinly sliced radicchio

1/2 pound thin asparagus stalks, ends trimmed

1/2 cup high quality whole milk ricotta

1/4 cup thinly sliced radishes

2 green onions or spring onions, thinly sliced

salt and pepper

olive oil

Stir the warm water and yeast together  in a measuring cup or small bowl. Let sit until foamy, 3-5 minutes.

Whisk the flours and salt together in a 2 quart storage container with a lid. Add the foamy yeast mixture and olive oil and mix together until well combined, scrape any dough that is stuck to the sides of the container. The dough will be soft and sticky at this point, add a bit of extra water if necessary. Form the dough into a uniform ball in the center of the bowl.

Cover the bowl with the lid, but do not snap it on, alternately make the dough in a bowl and cover with plastic wrap. Keep the dough in a warm spot until the dough has roughly doubled in size, about 2 hours. 

Just before you are ready to bake preheat your oven to 425ºF and toss the sliced radicchio and asparagus with olive oil, salt, and pepper. Lightly oil a baking sheet with olive oil.

Divide the dough into 2 pieces and stretch each piece into a thin oval, about 10 inches long, on the baking sheet. If the dough resists stretching, let it rest for a few minutes, then stretch again. Divide the radicchio and asparagus between the two pieces of dough and sprinkle the gruyere over the top.

Bake until the crust is golden and the cheese is melted, 15-25 minutes. Transfer the flatbreads to a serving board, then dollop the ricotta over the top. Finally, sprinkle the radishes and green onions over the top and sprinkle with salt and pepper to taste. Slice and serve immediately.

whole wheat flatbreads with spring vegetables | apt 2b baking co