Wool Bread
ฝัง
- เผยแพร่เมื่อ 1 ก.ย. 2021
- This light, fluffy, enriched bread is a photo-worthy showstopper. The technique is simple and the flavor is incredible.
You will find the recipe below ⬇️
/ ninainthekitchen.net
For tips, please refer to the video.
Wool Bread
2- 1/4 cups flour
1/4 cup sugar
1-1/2 teaspoons kosher salt
2- 1/4 teaspoons instant yeast
1/4 cup milk
1/4 cup water
3 tablespoons unsalted butter
1 egg
milk roux (recipe follows)
MILK ROUX:
1/4 cup whole milk
1-1/2 tablespoons flour
In a small saucepan over medium heat, add the milk to the pan and bring up to the point of a boil then add the flour all at once. Whisk together for about 2 minutes. A skin will form on the bottom of the pan and the roux will come together as a gelatinous mass. Remove to a small bowl and set aside to cool before using.
BREAD:
In the bowl of a stand mixer, place first four ingredients and stir to combine.
Next, over medium heat, use the saucepan from the roux and combine the milk, water and butter. Remove from the heat once the butter melts. The temperature will be between 115℉ and 125℉
Attach the dough hook and run the mixer at medium-low speed while pouring in the milk mixture. Stop to scrape the sides down. Run the mixer again for about 30 seconds, then add the egg and the roux.
Continue at medium speed for about 5 minutes. The dough will be soft and may not come together as a ball of dough. Scrape the sides and add up to 1/4 of flour, one tablespoon at a time. Only use as much flour as needed to create a ball.
Turn the dough out onto a lightly floured surface and knead to test the dough's strength and elasticity. Form into a ball and place into a large greased bowl. Turn the dough to grease the top. Cover the bowl with plastic wrap or a tight fitting lid. Let this rise for 40 to 60 minutes, until doubled in size.
Remove from the bowl and punch it down. Cut the dough into 5 even pieces. Roll them into balls and cover with a clean tea towel. Let them rest 10 minutes. Prep a 9 inch springform pan with butter or baking spray. I also use parchment to line the bottom.
Roll each ball into an 8 x 5 inch oval. Measure 5 inches up from the bottom and cut strips of dough from that point, about 1/8 inch thick. Place your filling on the uncut portion of dough. Bring the dough up and over the filling and seal the edges. Starting at the filling side roll the dough down over the fringe into a log shape. Carefully place it seam side down into a 9 inch springform pan. Place the dough logs side by side around the edge of the pan. Cover and let this rise for about 40 minutes, until doubled in size. Preheat oven to 350℉
In a small bowl, beat one egg with 1 teaspoon of water. Carefully brush the bread with this egg wash before placing it into the oven.
350℉ for about 30 minutes, or until golden brown.
Rest the bread for about 10 minutes before releasing the pan. Use an offset spatula to remove the bread from the base. Remove to a cooling rack. Enjoy!
Filling ideas:
Nutella, Nutella with chopped hazelnuts, chocolate ganache, chocolate pieces, cream cheese mixed with vanilla and sugar, cream cheese mixed with sugar and lemon zest or extract, Apple pie filling, lemon curd, pastry cream. Seasoned pulled pork (I have to try that!) - แนวปฏิบัติและการใช้ชีวิต
Hi, thanks so much for the fast response. Going to give the Wool Bread a try today . I love making breads . Actually just love to cook and bake.
I love it, too. It's my zen thing. This is such a beautiful bread, and it's such a fun thing to bring to a party or dinner. No one knows how the shape happens. Happy baking!
Good to see you, dear.
Thank you wild child. 😘
Hi, For the Wool Bread or any of your lovely breads, can I use the food processor instead? I did take a regular bagel recipe (which I have been making for years) used the food processor. The bagels were really good and so fast. By the way I am new to your site, and I just love it. Do you do cakes and decorating? Hoping you do, as you explain things at a nice speed with lots of explanations and tips.
Hi d.g. thanks so much for writing. You can use the processor for any bread. The only rule to keep in mind is that the amount of flour should be limited to about 3 cups or one loaf of bread. I have never tried bagels in my processor because the dough is so heavy. I will try it now thanks to you!
As for cake decorating, unfortunately, I can't say that I am very good at it. 🤷♀️
Happy baking!
Nina... I definitely have to make this with a cream cheese filling. I have a Mockmill and wheat berries. Would you use some soft white wheat berries milled into flour to make this and if so, would the amount of flour be the same? Thank you.
Hi Tammy, that's a great question. I would use milled wheat berries in this recipe, but be careful on the amount. The flour from a whole grain is heavier and needs more liquid to hydrate. I wouldn't substitute more than 1/4 of the flour with milled wheat berries.
My recommendation is to start with recipe as written. After mixing the dry ingredients into the liquid, cover the bowl and let it sit for 20 to 30 minutes.
Uncover the bowl and feel the dough. It should feel like a sticky, shaggy mess. It should stick to your hands. If it feels clean and more like satin than a sticky glob, it will need a little more water and now is the best time to add any more liquid. Just put it back on the mixer and add a tablespoon of water at a time. Proceed with the recipe, but as you work the dough later on, if it appears to be too wet, it's easy to add more flour as you knead and shape the dough.
Please let me know how the bread turned out for you and of course, if have any other questions, I'm happy to help.
Delicious! Did you think it will be fine with out filling? Did you have a red velvet cake recipe from scratch? 😁 Thank you ❤️
Yes, the bread is delicious on it's own. A filling really gilds the lily. Either way is delicious.
Of all the cakes that I have made over the years, I have never made a red velvet cake!! How can that be? 🤣🤣 I will have to begin my research on that soon.
Do you think gluten free flour would work for this recipe? Also could i use a large cake pan instead of springform?
Unfortunately, I am not familiar with a gluten free product that would work for this bread.
You can use a cake pan, just make sure to line the the bottom so that you can flip the bread out, as you would for a cake. After removing it from the oven, rest the bread in the pan for 15 minutes to let it set up. You should be good to go. Enjoy!
@@ninainthekitchen1455 thank you. I really enjoy your videos, always learn something!
@@mlinden2505 thank you so much. That is my goal. Are you interested in breads? I have planned a Bread 101 class coming up.
@@ninainthekitchen1455 always interested in honing my bread skills. I am GF now though will you be discussing that?
@@mlinden2505 I don't know much about GF, so the answer is no, however, there must be excellent people on YT.
You may be interested in Bread 101 for technique.
You may also be interested in sourdough because it is easier to digest than commercially yeasted breads.
I hope this helps you.
Hi, as soon as I saw your beloved contraption, you lost me. Can I just use a wooden spoon and pretend I am a pioneer in Tajikistan? ❤️💐
Yes of course! In fact all that you need to make bread is a tabletop and two hands. No need to return to Tajikistan. 🤣😘🥂