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Wool Bread

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!)