Twisted Cheese Scallion Bread
Prep time
Cook time
Total time
Warm, soft white bread rolled up with cheese, scallions, pepper flakes and garlic.
Serves: 2 loaves
  • Twisted Cheese & Scallion Bread
  • Author: The Crepes of Wrath
  • Prep time: 3 hours
  • Cook time: 50 mins
  • Total time: 3 hours 50 mins
  • Serves: 2 loaves
  • Soft homemade bread bursting with gooey cheese, scallions and red pepper flakes.
  • Ingredients
  • For the Bread:
  • 794 grams (6½ cups) unbleached bread flour (all-purpose works, too – I used bread flour)
  • 1 tablespoon kosher salt
  • 5 tablespoons granulated sugar
  • 1 cup lukewarm water, about 95° F
  • 1 cup plus 2 tablespoons lukewarm 2% milk, about 95° F
  • 1½ tablespoons active dry yeast
  • ¼ cup melted unsalted butter or oil, cooled slightly
  • For the Filling:
  • 6 tablespoons unsalted melted butter, divided
  • 4 cups shredded cheddar cheese, divided (I used a combination of cheddar, Parmesan and Gruyere cheese)
  • 6 scallions, thinly sliced and divided
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon crushed red pepper flakes, divided
  1. In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar.
  2. In a large measuring cup or bowl, combine the water and milk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes, then continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky. I ended adding a pinch of water, then a pinch of flour – don’t go nuts but go ahead and adjust a bit to get the dough to the right consistency.
  3. Transfer the dough to a lightly floured surface and knead for a couple of minutes, folding the dough up and then back onto itself until the dough is soft and smooth. Form the dough into a ball, then place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). *Note: If you have refrigerated your dough, remove it from the refrigerator 2 hours before you plan to bake, so it comes to room temperature.
  4. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long. Spread 3 tablespoons melted butter over the surface of each piece of rolled out dough, then sprinkle with half of the cheese, half of the scallions, half of the red pepper flakes and half of the garlic powder. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seams together.
  5. Grease and/or line two 9-inch by 5-inch loaf pans and set aside. If you only have 1 loaf pan, you can do what I did and just use a cast iron pan or something similar to hold the dough. I greased both of my pans liberally with butter.
  6. To shape the dough, use a sharp knife to cut the roll of dough down the center lengthwise, completely in half. Be careful not to let the filling spill out and place each half by the side of the other. Pinch together the farthest ends of the dough. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece, so that you are twisting the dough – place one piece on top of the other, then take the bottom piece and pull it up and around to the top (see the photos above for an example). Straighten up the dough and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top.
  7. Using a bench scraper or spatula (or steady hands), carefully lift the dough into the greased loaf pan. Repeat with the other dough log (I braided my second loaf), then cover both with plastic wrap and allow the dough to rise for 1 hour.
  8. Preheat oven to 350° F. Bake for 50 minutes or so, rotating the pans halfway through baking time. If the bread starts to brown too fast, you can move it to a lower rack in the oven, as well as cover with a piece of aluminum foil to allow the bread to keep baking without burning. Allow the bread to cool slightly before running a knife around the edges of the bread and removing it from the pans. Slice (or tear) and serve. This bread will keep well in an airtight container, at room temperature, for up to 5 days.
Recipe by The Crepes of Wrath at