Green Onion Garlic Butter Bread Loaf

Why You’ll Love This Recipe

• Flavorful Fusion: Combines the classic taste of garlic bread with the mild, sweet flavor of green onions, offering a fresh and aromatic experience.

• Soft and Fluffy Texture: Utilizes the Tangzhong method, a water roux technique, to achieve an exceptionally soft and airy bread that stays fresh longer.

• Visually Appealing: The addition of green onions not only enhances the flavor but also adds a vibrant touch of green, making the loaf as pleasing to the eye as it is to the palate.

Ingredients

Tangzhong (Water Roux):

• 75 ml water

• 15 g bread flour

Dough:

• 220 g bread flour

• 25 g white granulated sugar

• ¼ tsp table salt

• 5 g instant yeast

• 6 g milk powder

• 1 large egg

• 60 ml milk

• 25 g unsalted butter, room temperature

Garlic Butter Filling:

• 50 g unsalted butter, room temperature

• 5–6 cloves garlic, minced

• ¼ tsp table salt

• 3–4 green onion stalks, finely chopped

Egg Wash:

• 1 egg

• 1 tsp milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Tangzhong:

   • In a small saucepan, combine 15 g of bread flour with 75 ml of water.

   • Heat over low heat, stirring constantly until the mixture thickens into a gelatinous paste.

   • Remove from heat, transfer to a small bowl, cover with plastic wrap, and let it cool in the refrigerator for at least 30 minutes.

2. Make the Dough:

   • In a large mixing bowl, combine 220 g bread flour, 25 g sugar, ¼ tsp salt, 5 g instant yeast, 6 g milk powder, 1 large egg, and the cooled Tangzhong.

   • Using a stand mixer with a dough hook attachment, mix the ingredients while gradually adding 60 ml of milk.

   • Knead the dough for 3–4 minutes, then add 25 g of room temperature unsalted butter.

   • Continue kneading for an additional 9–10 minutes until the dough becomes smooth and elastic.

   • Perform the windowpane test by stretching a small piece of dough; if it stretches thin without tearing and light passes through, it’s ready.

3. First Proofing:

   • Lightly oil a large bowl and your hands to prevent sticking.

   • Shape the dough into a round ball and place it in the bowl.

   • Cover with plastic wrap or a towel and let it proof in a warm environment until doubled in size, approximately 1 hour.

4. Prepare the Garlic Butter Filling:

   • In a bowl, mix 50 g of room temperature unsalted butter with the minced garlic and ¼ tsp salt until well combined.

   • Set aside the chopped green onions separately.

5. Shape the Dough:

   • Once the dough has doubled in size, transfer it to a floured work surface.

   • Gently deflate the dough and roll it into a rectangular shape.

   • Spread the garlic butter mixture evenly over the surface of the dough.

   • Sprinkle the chopped green onions over the buttered dough, reserving a small portion for garnish.

   • Starting from one end, roll the dough tightly into a log.

   • Pinch the seams and ends to seal.

   • Using a sharp knife or dough cutter, slice the log lengthwise down the middle to create two long pieces.

   • With the cut sides facing up, twist the two pieces together, forming a braid, and tuck the ends underneath.

6. Second Proofing:

   • Place the braided dough into a parchment-lined 9×5-inch loaf pan.

   • Cover and let it proof in a warm place for about 35–40 minutes until it rises slightly.

7. Bake:

   • Preheat the oven to 350°F (175°C).

   • Prepare the egg wash by whisking together 1 egg and 1 tsp milk.

   • Brush the top of the loaf with the egg wash and sprinkle the reserved green onions on top.

   • Bake for 30 minutes until the bread is golden brown and sounds hollow when tapped.

8. Cool:

   • Remove the bread from the oven and let it rest for about 5 minutes.

   • Transfer the loaf from the pan to a wire rack to cool completely, preventing the bottom from becoming soggy.

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     Green Onion Garlic Butter Bread Loaf

     

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     This Green Onion Garlic Butter Bread Loaf is a perfect fusion of soft, fluffy bread and savory garlic butter, enhanced with fresh green onions. Made with the Tangzhong method, this homemade bread stays fresh longer and delivers an irresistible texture. Whether served warm as a side dish or enjoyed on its own, this bread is a must-try for garlic bread lovers!

     • Author: Ava
     • Prep Time: 20 minutes
     • Cook Time: 30 minutes
     • Total Time: 2 hours 20 minutes
     • Yield: 6-8 servings
     • Category: Bread
     • Method: Baking
     • Cuisine: Asian
     • Diet: Vegetarian

     Ingredients

     Tangzhong (Water Roux):

     • 75 ml water
     • 15 g bread flour

     Dough:

     • 220 g bread flour
     • 25 g white granulated sugar
     • ¼ tsp table salt
     • 5 g instant yeast
     • 6 g milk powder
     • 1 large egg
     • 60 ml milk
     • 25 g unsalted butter, room temperature

     Garlic Butter Filling:

     • 50 g unsalted butter, room temperature
     • 5–6 cloves garlic, minced
     • ¼ tsp table salt
     • 3–4 stalks green onions, finely chopped

     Egg Wash:

     • 1 egg
     • 1 tsp milk

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     Instructions

     Instructions:

     1. Prepare the Tangzhong:

     • In a small saucepan, whisk together 15 g bread flour and 75 ml water.
     • Heat over low heat, stirring constantly, until it forms a thick, gel-like paste.
     • Transfer to a bowl, cover with plastic wrap, and let cool in the refrigerator for 30 minutes.

     2. Make the Dough:

     • In a mixing bowl, combine bread flour, sugar, salt, yeast, milk powder, egg, and the cooled Tangzhong.
     • Using a stand mixer with a dough hook, gradually add 60 ml milk and knead for 3–4 minutes.
     • Add 25 g butter and continue kneading for 9–10 minutes until smooth and elastic.
     • Perform the windowpane test (stretch a small piece of dough—if it doesn’t tear and light passes through, it’s ready).

     3. First Proofing:

     • Lightly oil a bowl and place the dough inside. Cover and proof in a warm place until doubled in size (~1 hour).

     4. Prepare the Garlic Butter Filling:

     • Mix butter, minced garlic, and salt in a small bowl. Set aside chopped green onions separately.

     5. Shape the Dough:

     • Transfer the risen dough to a floured surface and roll into a rectangle.
     • Spread garlic butter over the dough and sprinkle green onions (reserving some for garnish).
     • Roll the dough into a tight log and pinch the seams closed.
     • Slice the log lengthwise, keeping the layers exposed.
     • Twist the two halves together into a braid and tuck the ends underneath.

     6. Second Proofing:

     • Place the braided dough into a parchment-lined 9×5-inch loaf pan.
     • Cover and proof for 35–40 minutes until slightly risen.

     7. Bake:

     • Preheat oven to 350°F (175°C).
     • Brush the loaf with egg wash and sprinkle with reserved green onions.
     • Bake for 30 minutes until golden brown.

     8. Cool & Serve:

     • Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

     Notes

     • Make It Extra Savory: Add grated Parmesan or mozzarella cheese to the garlic butter filling.
     • Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to a week.
     • Freezing Tip: Wrap in plastic wrap and freeze for up to 3 months.