{"id":9112,"date":"2021-03-13T22:10:00","date_gmt":"2021-03-14T03:10:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=9112"},"modified":"2021-03-15T17:37:47","modified_gmt":"2021-03-15T21:37:47","slug":"unusual-cool-wool-bread","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/unusual-cool-wool-bread\/","title":{"rendered":"Let’s Make the Unusual Cool Wool Bread"},"content":{"rendered":"\n
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March 13, 2021. Warm winter day. Cool Wool Bread.<\/p>\n\n\n\n

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This ring bread that looks like pouffy skeins of sheep \ud83d\udc11 wool has been making its round on social media recently. I saw it posted in one of the Baking groups I follow on Facebook. I thought it looks fun, plus it reminded me of the Asian-inspired filled crescent rolls<\/a> I made a while back. It also has the loft of the easy pouffy popovers<\/a> my kiddo loves, the texture of a milk bread, AND it’s also easy to pull apart, like my yummy garlic rolls<\/a>. <\/p>\n\n\n\n

\"Cool<\/figure><\/div>\n\n\n\n

I decided to check out the popular Wool Roll Bread video on YouTube posted by Apron. The video was clear and easy to follow along. I also read a few similar recipes. Then, today, I recreated the recipe and made a few tweaks to suit.<\/p>\n\n\n\n

Overall, it’s a pretty straightforward recipe – make the dough, shape it and finally bake it. In between, you let the dough rest and rise. Lots of patience with bread! Hands-on time is not too long. I think the trickiest part is shaping the bread, which requires lots of cutting! <\/p>\n\n\n\n

Let’s get to it! <\/p>\n\n\n\n

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Ingredients for Cool Wool Bread<\/h2>\n\n\n\n

1 tsp (5g) Active Yeast
1\/3 cup (80ml) Milk, warm
2\u215b cup (300g) Bread Flour (high protein flour)
1 tsp (9g) Salt
2\u00bd Tbsp. (30g) Sugar
1\/2 cup (100ml) Cream
1 large egg, at room temperature
2\/3 cup (100g) dried cranberries (craisins)
Melted butter to grease pan
Milk or cream to brush on top of dough<\/p>\n\n\n\n

You will need a Stand Mixer to do the mixing and kneading, a rolling pin, a sharp knife or bench scraper, and a parchment-lined 8″ (20cm) round pan to proof and bake the bread.<\/p>\n\n\n\n

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Making the Dough<\/h2>\n\n\n\n

Let’s start by gathering all the ingredients. First, we bloom the active dry yeast by adding the teaspoon of yeast to warm milk. Stir and let it rest for 5 minutes. Note: This step is to make sure the yeast is still good. If after 5 minutes you don’t see any foaming on the surface of the liquid, toss away the mixture and try again. This happened to me during this bake, and I had to repeat this process. If the yeast is not active, your bread will not rise and you will end up with a flat and dense bread. <\/em><\/p>\n\n\n\n