This Aromatic Green Onion Garlic Butter Bread Will Leave You Speechless!

Introduction

This green onion garlic butter bread loaf recipe is my take on the classic garlic butter bread loaf with an eastern infusion.

Green onions also known as scallions is a popular ingredient in a lot of Chinese dishes including baked goods such as scallion pancakes. The green onions bring a unique twist to the classic garlic bread that you’ve grown to love. The green onions possess a mild, sweet flavor that complements the robustness of garlic, resulting in a harmonious blend of tastes, on top of that rich butter flavour.

Furthermore, the freshness of the green onions are packed full of nutrients, and add a nice touch of green colour to your loaf of bread.

If you’ve been on the hunt for a simple yet incredibly flavorful garlic bread loaf recipe, then you’ve come to the right place.

This recipe combines the aromatic toasted garlic goodness of buttery garlic bread with strong hints of green onion, that is housed inside of a crispy outer crust and a soft and decadent inner core, insulting in a mouthwatering loaf of bread.

This ultra fragrant green onion pull apart bread will be hard to resist while it’s baking and you might just have a difficult time waiting for it to finish baking. I know I have.

This recipe is super simple to make, and is perfect for beginners and experienced bakers alike. I’ll guide you through each step in this post, ensuring success every step of the way.

Whether you’re an avid baker or someone who’s just dipping their toes into the world of baking at home, this Green Onion Garlic Butter Bread will soon become a fan favorite amongst your household.

So let’s get baking!

Ingredients

Tangzhong:

• Water 75 ml
• Bread flour 15 g

Dough:

• Bread flour 220g
• White granulated sugar 25g
• Table Salt ¼ tsp
• Instant yeast 5g
• Milk powder 6g
• 1 large egg
• Milk 60ml
• Unsalted butter 25g

Garlic Butter Filling:

• Unsalted butter 50g
• 5-6 cloves of garlic peeled
• Table salt ¼ tsp
• 3-4 green onion stalks

Egg wash:

• 1 egg
• 1 tsp of milk

Substitutions

For those of you that are lactose intolerant, you can substitute cow’s milk with a plant-based milk or even water.

You can also use all-purpose-flour as a substitute for bread flour if you don’t have bread flour available to you, however due note that you’re bread texture will not be the same and will not give you that nice chewiness compared to using bread flour.

Directions

Tangzhong

We’re going to start off by making our Tangzhong, a water roux. This will make our bread nice and fluffy when baking.

In a small sauce pan, add in your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.

Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store in the fridge and let it cool down for at least 30 minutes before using.

You can also make your tangzhong the night before as well.

Dough

Now we’re going to make our dough.

In another large mixing bowl, add in your bread flour, sugar, salt, instant yeast, milk powder, egg, and the cooled down Tangzhong from earlier.

Put the mixing bowl inside of your stand mixer, and give it a few whisks, then slowly add in your milk while the stand mixer is running.

Let it continue to knead the dough for 3-4 minutes then add in your room temperature unsalted butter.

Then continue mixing everything for an additional 9-10 minutes until it is nice and smooth.

You can check and see if the dough has been sufficiently kneaded by grabbing a small piece of it and stretching it out until you can see light passing through it and it looks somewhat translucent.

If it doesn’t tear then it has been sufficiently kneaded.

Now add a little bit of oil to a large bowl, then transfer the dough over.

Apply a little bit of oil to your hands and then shape the dough into a round ball. The oil helps prevent the dough from sticking to our hands.

Next, cover the bowl with some plastic wrap or a towel and let it proof until double in size in a warm environment such as your oven for approximately an hour. You can add a bowl of hot water to the oven to help raise the temperature.

Garlic Butter Spread

Now while our dough is proofing, let’s make our garlic butter spread.

To start, mince 5-6 cloves of garlic.

Next, grab 3-4 green onion stalks and cut them into small pieces and set it aside for now.

In a bowl, add in your room temperature butter and the minced garlic along with a ¼ tsp of table salt.

Mix everything well together and then set it aside.

Dough Continued

Now after our dough has finished proofing, we’re going to transfer it to a floured working surface.

Roughly shape the dough into a round ball and then roll the dough out into a rectangular shape.

Then apply the garlic butter spread that we made earlier generously to the dough.

Next, sprinkle the green onion that we diced earlier all over the dough, saving about 10-15% for later.

Now start rolling one end of the dough onto the other end.

Pinch the ends of the dough to seal it including the sides of the dough.

Now using a dough cutter, make a cut in the middle of the dough, splitting it into half.

Now fold one piece of the dough over the other piece and then wrap the other piece of top and tuck the ends inside and make a braided pattern.

Repeat this for the other end of the two pieces of dough.

Next, place the dough onto a bread loaf pan lined with parchment paper.

I’m using a 9×5 inch pan here but you can use any bread loaf pan just as long as it fits.

Now place the dough in a warm environment and let it rise for about 35-40 minutes.

Once the dough has finished proofing, apply an egg wash onto the dough by whisking together 1 egg and a splash of milk.

Next, sprinkle in the left-over green onions from earlier.

Now bake the bread in a pre-heated oven at 350°F (180°C) for about 25-30 minutes until the top is golden brown.

Tips

Here’s a tip on how to keep your bread nice and crispy after baking.

After baking the bread, let it rest for about 5 minutes and then immediately remove it from the bread loaf pan and transfer it to a wire rack to let the bread cool down. If you leave it in the bread loaf pan for too long, it will become wet and soggy.

You don’t like eating wet soggy bread do you?

Frequently Asked Questions (F.A.Q.S)

Can I use dry active yeast instead of instant yeast?

Yes, absolutely! If you’re using dry active yeast make sure that you proof the yeast in a warm liquid such as water or milk in our case along with some sugar. You should see the yeast foam up at the top and produce a very yeast like smell. If you see this, that means your yeast is good to use.

How long can I store the buns for?

You can store the buns in the fridge for up to 5 days or in the freezer for up to 3 months.

How come my dough is not rising?

There could be a number of reasons such as the following:

• Your yeast is dead. Check if your yeast is still alive by adding 1 tsp of yeast, along with 1 tsp of sugar in 1/2 cup of warm water, give it a good mix, then let it sit for 10-15 minutes. If it starts to foam at the top with a very yeasty smell then your yeast is still alive.
• Your environment is too cold. Yeast rises best in a warm environment
• You mixed in hot water with the yeast and killed it.
• You didn’t knead the dough sufficiently enough. Use the window-pane test to check if your dough has kneaded properly.

I’m lactose Intolerant, can I substitute cow’s milk with something else?

Yes, you can use either water, or some sort of nut milk such as almond milk.

I don’t own a stand mixer, can I hand knead the dough?

Yes, you can, however do realize that the dough is sticky and will be more difficult to knead by hand. Furthermore, you may need to spend a little more time to knead it compared to using a stand mixer, however it is definitely possible to hand knead it.