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Wool Bread with Gesine

Wool Bread using Gesine’s Milk Bread Dough using Red Star Yeast. #ad Get the base Milk Bread dough recipe here: https://bit.ly/3uRGIPJ 1. Follow the recipe through to placing the dough in the refrigerator for ½ hour to allow it to firm in order to shape the dough. Follow the Wool bread shaping directions from there. Line the sides and bottom of a 10” cake pan or ring with parchment and place on a sheetpan. Set aside. 2. Divide the dough into 5 even pieces (about 200g each) and roll each piece in to a 6” x 9” rectangle. 3. Using a bench scraper, cut 4” long and ¼” thick strands into the dough across one short end. 4. On the uncut side of the dough, pipe 3 tablespoons or 50g of filling in a small rectangle, leaving about ½ inch bare around the filing. You can use 3 tablespoons of any type of “dry filling” like chocolate chips or diced dry fruit or a combination of the two or a dry cheese, like aged cheddar. Alternatively, you can pipe in a spreadable filling, like cookie butter or my chocolate filling: Chocolate filling: ¼ cup sugar, ½ cup heavy cream, 4 ounces bittersweet chocolate (chips or finely chopped from a bar), 4 tablespoons unsalted butter (room temperature), pinch salt. In a saucepan, combine sugar, cream, and salt. Stir over medium heat until the sugar is completely dissolved and the cream just starts to bubble. Take from the heat and immediately add the chocolate, butter, and vanilla. Whisk until smooth. Keep at room temperature for piping consistency. 5. Roll the dough, starting at the filling end, into a neat parcel and tuck inside the cake ring. Continue with the remaining pieces, cover the cake ring with plastic wrap and allow to proof at room temperature for 45 minutes to 1 hour or until the bread has just about doubled in size. Preheat oven to 350ºF and bake for 45 minutes or until the internal temperature reads 190ºF.