Molly in Bread Form — Scallion Pancake Challah

Molly Yeh’s Chinese and Jewish sides are braided together with this loaf. Image by Molly Yeh

By Molly Yeh September 23, 2016

This is me in bread form! Chinese, Jewish and pretty doughy, whether I can help it or not.

I originally developed this recipe for an article on a Jewish site where my assignment was to explain what it’s like to be Chinese and Jewish. The answer is simple:

• Anything involving numbers and math comes really easily.
• You get to celebrate THREE new years.
• Family gatherings are all about eating carbs and no vegetables.
• Dating boys is RUL WEIRD*

*Because one moment you’re enjoying a first date with a boy who happens to be Jewish and the next moment he’s planning the wedding because you mentioned you’re Jewish and you’re the first Jewish female he’s met who doesn’t remind him of his mother and suddenly it becomes clear that he has a very strong case of yellow fever.

That’s basically it!

Bye!

Scallion Pancake Challah

Makes 1 loaf

½ recipe dough from Basic Challah, 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

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

2) 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.

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

4) 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.

Excerpted from “Molly on the Range” by Molly Yeh. By permission of Rodale Books.

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