Wool Roll Bread

I saw a recipe for a pretty bread that I decided to make. My mom helped, and we shared it with my sister.

Ingredients:

Tangzhong (starter):

• 3 tablespoons (43g) water
• 3 tablespoons (43g) milk, whole preferred
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

• 1/2 cup (113g) milk, whole preferred
• 1 large egg
• 4 tablespoons (57g) unsalted butter, softened
• 1 tablespoon (9g) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (6g) salt
• 2 1/2 cups (300g) bread flour
• 1 to 2 tablespoon milk for brushing on before baking

Savory Filling:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 8 ounces spinach
• 2 cloves garlic, pressed
• 4 ounces (226g) cottage cheese, drained on paper towel for 20 minutes
• 2 ounces shredded mozzarella cheese
• 2 ounces feta, crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley

 

Instructions:

1. Make the tangzhong: Whisk together tangzhong ingredients in a small saucepan until smooth.
2. Heat over medium heat, stirring until it thickens into a paste-like substance. This should take 2 to 4 minutes.
3. Scoop tangzhong into the bowl of a stand mixer.
     
   
4. Make the dough: Place the flour into the bowl with the tangzhong, add the remaining dough ingredients.
5. Mix to combine, then knead until a soft, smooth dough forms, about 8 to 10 minutes on medium-low speed of a mixer.
   (My dough was very soft, I added 2 tablespoons of flour so that it ended tacky and still stick to the sides of the bowl. If you spray with some cooking spray, you can form into a ball.)
6. Shape the dough into a ball and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
     
   
7. Make the filling: Saute onion in olive oil in medium heat in a skillet for a few minutes, and the garlic and spinach. Stir until spinach wilts and dries out.
8. Combine the cottage cheese, spinach, and other cheeses together in a food processor.
9. Add in spices, and process until combined.
     
   
10. Assemble the roll: On a lightly floured surface, gently deflate the dough, divide it into four pieces (about 170g each), and shape each piece into a ball.
11. Cover the dough balls and let rest for 10 minutes.
12. Line a 9” springform pan (at least 2” deep) with parchment, and lightly grease the parchment and pan sides.
13. Working with one piece of dough at a time, roll it into a 6” x 12” rectangle.
14. Portion 1/4 of the filling onto the top 7 inches of the rectangle, spread it around evenly.
15. Using a bench knife, cut the uncovered dough at the bottom into very thin strips (about 1/8” wide).
    
    
    
    
16. Roll up dough starting from the filling-covered top toward the uncovered strips, roll the dough into a log about 6” long.
17. Place the log, seam-side down, into the bottom of the pan pressing up against the pan’s outside edge.
    
    
    
    
18. Repeat with the remaining pieces of dough, placing them into the pan to form complete circle around the pan’s outside edge.
    (My rolls were long, so I used 3 on the outside, and rolled one on the inside.)
19. Cover the wool roll and let it rise for 60 to 75 minutes, until puffy.
20. Preheat the oven to 350°F about 20 minutes before baking.
21. Just before baking, gently brush the sticking uo 'wool' parts of the roll with milk.
22. Bake it for 28 to 32 minutes, until it’s lightly browned on top; a digital thermometer inserted into the center of the loaf should read at least 190°F.
23. Remove the roll from the oven and cool it in the pan for 15 minutes or so, then release the sides of pan and let the bread continue to cool.

 

Carole's Notes:

We all liked this! It made a pretty and tasty bread.



The recipe is lightly adapted from ttps://www.kingarthurbaking.com/recipes/filled-wool-roll-recipe