Scallion Bread

adapted Bon Appétit Magazine- July Grilling Issue

12 Serves

2 teasp          active dry yeast

2 teasp          kosher salt , divided

2 teasp          sugar, divided

1 3/4 cups     plus 3 tablespoons All Purpose Flour

4 tbsp            unsalted butter, chilled, cubed

1 large           egg plus 1 yolk

2 1/2 cups     coarsely chopped scallions

¾ cup            sesame seeds

1 teasp          freshly ground black pepper, to taste

3 tbsp            olive oil plus more for bowl and brushing

1. Line a baking sheet with parchment paper or silo pad. Pour 1/2 cup warm water (105-115 degrees F) into a small bowl. Sprinkle yeast, 1 tsp. salt and 1 tsp. sugar over; let stand until mixture bubbles and doubles in size, about 10 minutes.

2. Place flour, butter, remaining 1 tsp. salt, and 1 tsp. sugar in a bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down the sides.

3. Knead on medium speed until dough is soft and smooth, about 5 minutes (do not over knead). The dough will still seem a bit soft. Form dough into a small ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 90 minutes.

4. Meanwhile, in a food processor add the scallions and pulse until finely chopped. Transfer mixture to a medium bowl; stir in toasted sesame seeds, 1 tsp. freshly ground black pepper, and 3 Tbsp. oil and set aside.

5. Preheat oven to 350 degrees F. Roll dough into a 18x9 inch rectangle. Spoon scallion mixture onto the center and spread mixture evenly to the corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush lightly with oil. Bake until golden brown, about 30 minutes.