Why You’ll Love This Bread
This bread is:
- Soft and fluffy
- Buttery and savory
- Easy to tear and share
- Perfect for beginners
- Budget friendly
- Great for meals or snacks
- Smells amazing while baking
Plus, it looks beautiful straight from the pan.
Rustic, homemade, cozy vibes.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup warm milk
- 2 tbsp oil or melted butter
Filling
- 3–4 green onions (chopped)
- 2 tbsp softened butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheese (optional)
Optional add-ins:
- parsley
- garlic
- chili flakes
- sesame seeds
- herbs
Simple pantry ingredients. Big flavor.
Activate the Yeast
In a bowl, mix warm milk, sugar, and yeast.
Let sit 5–10 minutes until foamy.
Foamy = yeast alive
Flat = yeast dead (start again)
This step ensures soft, fluffy bread.
Milk should be warm, not hot.
Too hot kills yeast.
Make the Dough
Add flour, salt, oil (or butter) into the yeast mixture.
Mix until dough forms.
Knead for 8–10 minutes until smooth and elastic.
The dough should feel:
- soft
- slightly tacky
- not sticky
If sticky, add a little flour.
If dry, add a splash of milk.
Proper dough texture is key.
First Rise
Place dough in greased bowl.
Cover and let rise 1 hour or until doubled.
This step makes the bread light and airy.
Warm spot helps it rise faster.
While waiting, prepare filling.
Prepare the Savory Filling
Mix together:
- softened butter
- chopped scallions
- salt
- pepper
- cheese (optional)
This becomes the flavor layer.
When baked, butter melts and creates soft layers inside the bread.
That’s what gives the pull-apart texture.
Roll and Shape the Dough
Once dough doubles:
Punch down gently.
Roll into a large circle or rectangle.
Spread scallion butter mixture evenly.
Fold dough or roll into log.
Then flatten and shape into round pan.
You can:
- layer it
- fold it
- spiral it
- or simply press it
All methods create soft layers.
The rustic look is perfect.
Cut Into Wedges
Before baking, use knife or scraper to cut lines like pizza slices.
Don’t cut fully through — just score.
This helps:
- easy tearing
- even baking
- pretty shape
Plus it looks super nice after baking.
Second Rise
Let shaped dough rest 20–30 minutes.
This gives extra fluffiness.
Skipping this makes bread dense.
Quick rest = softer bread.
Worth the wait.
Bake to Golden Perfection
Preheat oven to 375°F (190°C).
Bake 20–25 minutes until:
- golden brown
- slightly crispy edges
- soft inside
Brush top with melted butter right after baking.
Adds shine and flavor.
Smells incredible at this stage.
Kitchen = heaven 😄
Texture Tips for Perfect Bread
For extra soft
Use milk instead of water
For crisp crust
Bake slightly longer
For cheesier
Add more cheese layers
For fluffier
Let rise fully
For richer flavor
Use butter instead of oil
Little tricks make big difference.
Flavor Variations
This bread is super flexible.
Cheese Pull Bread
Add mozzarella inside
Garlic Herb
Add garlic + parsley
Spicy Version
Add chili flakes
Sweet Version
Skip scallions, add sugar and cinnamon
Stuffed Version
Add minced meat or veggies
So many options.
Same base dough.
Serving Ideas
This bread pairs with everything.
Serve with:
- soups
- stews
- eggs
- cheese dips
- curries
- tea or coffee
- grilled meats
Or just tear pieces and eat warm.
No toppings needed.
It’s that good.
Storage Tips
Room temp: 2 days
Fridge: 4 days
Freezer: 2 months
Reheat in oven or pan.
Microwave makes it soft but less crispy.
Best warm.
Common Mistakes to Avoid
Too much flour
Dry bread
Not kneading enough
Dense texture
Skipping rise
Flat bread
Overbaking
Hard crust
Too much filling
Leaks out
Follow steps and it’s foolproof.
Make Ahead Option
You can prepare dough at night.
Refrigerate overnight.
Bake next day.
Great for busy mornings or brunch.
Fresh bread anytime.
Final Thoughts
This savory scallion skillet bread is simple, cozy, and incredibly satisfying. Soft layers, buttery flavor, and fresh herbs make every bite comforting and delicious.
It’s the kind of bread you set on the table… and it disappears before anything else.