This Green Onion Pull Apart Bread was inspired by the subtle yet magical changes that nature undergoes in the spring time.
I live in Montreal, Canada and for us, spring tends to arrive in much later in the year, around late April and even Mid-May. Hence, I wanted to create a recipe and a scene that illustrated that: a touch of spring in a landscape full of snow.
Aesthetically, that is what I tried to convey. As for the recipe itself, it also builds on this theme. The doughy nature of the bread represents the comfort of winter, while the spring onions represent the arrival of a new season.
I chose to work with yeast very purposefully too, because it is one of those ingredients that perfectly highlight the magic of trusting the process and noticing the changes.
The same way nature knows instinctively, based on a multitude of variables that need to be in place, when the first buds must appear on trees, when the leaves are safe to bloom, and when the summer geese can fly back home after a winter under the sun, if yeast is subjected to the right conditions—a warm liquid and some sugar—it will bloom.
Just like nature, you can’t rush the process, you can’t place it in a too hot or too cold environment or the end result will not be the soft, pillowy, dough you hoped for. Instead, you must trust the natural order of things.
When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.
Unsweetened soy milk: It brings moisture and richness to this pull apart bread.
Unsalted vegan butter: The butter in this recipe adds a decadence to this bread while making it extra soft and pillowy.
Nutritional yeast: Added to bring forth a little cheesy flavor.
Organic cane sugar: I used it to balance out the other savory elements.
Dried minced onion: I love recipes that have repetition in them. Dried minced onion enhances the green onion flavor, but also adds a nice texture to the bread.
Sea salt: Since it is a savory bread, it features a little more sea salt than my sweet yeasted recipes.
Instant dry active yeast: I have been converted to instant yeast since I realized it could help my baked goods rise faster in the kitchen. Therefore, it is the only leavening agent in this recipe.
All-purpose flour: I find that all-purpose flour results in the most pillowy and light baked goods. When paired with yeast, my creations are extra stretchy and doughy.
Fresh garlic: This allium pairs beautifully with the onion flavor of this bread so I added some garlic in the filling of this loaf.
Sliced green onions: They are the star of this bread. Sharp, somewhat spicy, and peppery in flavor, this allium is the epitome of spring.
Maple syrup: I like to give my baked goods a little shiny and sweet glaze, so I use a mix of maple syrup and soy milk to achieve that in this bread.
Since this recipe requires a few steps and using your hands to knead the dough, I really encourage to slow down and enjoy the process of bringing this bread to life. Notice the dough going from a floury, sticky state to a soft, pillowy ball. Savor the spreading of the filling on each piece of bread and folding it over, stacking it in the loaf pan. And of course, be fully present as you taste your very first slice of this bread.
If you try making this recipe, feel free to share about it on social media and tag me (@muriellebanackissa).
Happy cooking ✦
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