* Exported from MasterCook *
Bread, Scallion
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
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4 cups unbleached flour
3 teaspoons baking powder
2/3 cup cold water
6 teaspoons kosher salt
2/3 cup boiling water
4 teaspoons sesame oil
1/2 cup thinly sliced scallions -- (green and white parts)
1 cup peanut oil -- (or other light vegetable oil)
1. Sift 2 cups of flour with the baking powder. Stir in the cold
water and knead until smooth; let rest.
2. Combine remaining flour with 2 teaspoons of salt. Stir in boiling
water; mix well. The dough will be very sticky. Knead the hot dough
together with the cold dough until smooth. Oil a glass bowl with 1
teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours.
3. To form the breads, knead the dough 3 to 4 minutes. Divide into 6
parts. Roll each part into a flat circle 7 to 8" in diameter. Brush
the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each
circle with salt and scallions. Roll up each circle into a cylinder,
pinching the ends closed. With the palms of your hands, roll each
cyclinder until it is about 12" long. Coil each cylinder like a snake
and let it rest. Roll all the coils into 7" circles with a rolling pin.
4. Heat a thin layer of peanut oil in a large skillet. Fry each
circle 8 to 10 minutes, turning midway, until each side is golden and
the breads are slightly puffy. Transfer to a heated platter and keep
warm until all the bread is cooked. Serve hot, cut into wedges.
Source:
"The Martha Stewart Show, October Fall 2008"
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Per Serving (excluding unknown items): 308 Calories; 20g Fat (56.4%
calories from fat); 4g Protein; 30g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 1063mg Sodium. Exchanges: 2 Grain(Starch); 0
Vegetable; 4 Fat; 0 Other Carbohydrates.