It appears that evidently bread baking turned very talked-about in the course of the
previous yr, and fairly a couple of methods and shaping strategies started trending on the

There’s some debate concerning the origins of Wool Roll
Bread.  It was popularized by a Malaysian
baker (Apron), however one other blogger in Vietnam had demonstrated bánh
mì cuộn len
(which interprets to wool roll bread).  Additionally it is just like some Center Japanese and
European breads.

it’s a smooth, pillowy yeast dough filled with a candy or savory filling, then
sliced, rolled and stacked in a spherical pan, in order the dough rises and bakes, the
closing consequence resembles rolls of wool or thick yarn.  My model just isn’t stuffed, as a result of I couldn’t
determine on a filling, however please be at liberty to go wild.  Many of the bakers use the milk
bread/tangzhong methodology for the yeast dough, however there are different variations, such
as sourdough or egg-free (see different hyperlinks beneath).  I used a fundamental
tangzhong dough from King Arthur Baking Firm.

is the important thing element.  Be at liberty to
search the Web for YouTube movies that present all the chances.  Right here is my shaping approach:

Put together
pan:  You should utilize a bundt pan, cake pan,
or a springform pan, which is what I used. 
I greased the underside and sides, and added a layer of parchment, additionally
greased, to the underside.

shaping:  Divide the dough into 5
items.  Roll each bit into a skinny,
rectangular form, then, utilizing a pointy object (I used a wobbly pizza cutter), begin
about 2/3s from the designated high and make 1/8” to ¼” cuts.  

In case you’re utilizing a filling, add it now.   


Start rolling from the stable high, ending at
the underside, and thoroughly place it within the ready pan.  

I apparently made my oblongs on the huge
facet, so I divided the fifth roll into two items and positioned it within the
center.  Inventive license.

the dough rise, brush with milk or egg wash, then bake as directed within the recipe.  Let the bread cool should you can, then benefit from the
technique of consuming it, strand by strand.




Japanese Milk Bread from King Arthur Baking Firm





1.      To
make the tangzhong:
Mix all the elements in a small
saucepan, and whisk till no lumps stay.

2.      Place
the saucepan over low warmth and prepare dinner the combination, whisking consistently, till
thick and the whisk leaves strains on the underside of the pan, about 3 to five

3.      Switch
the tangzhong to a small mixing bowl or measuring cup and let it cool to

4.      To
make the dough:
Weigh your flour; or measure it by gently spooning it
right into a cup, then sweeping off any extra. Mix the tangzhong with the
remaining dough elements, then combine and knead — by mixer or bread machine —
till a clean, elastic dough kinds; this might take virtually quarter-hour in a
stand mixer.

5.      Form
the dough right into a ball, and let it relaxation in a flippantly greased bowl, lined, for
60 to 90 minutes, till puffy however not essentially doubled in bulk.

6.      Gently
deflate the dough and divide it into 4 equal items; you probably have a scale every
piece will weigh between 170g and 175g.

7.      Flatten
each bit of dough right into a 5″ x 8″ rectangle, then fold the brief
ends in in the direction of each other like a letter. Flatten the folded items into
rectangles once more (this time about 3″ x 6″) and, beginning with a brief
finish, roll them every right into a 4″ log.

8.      Place
the logs in a row of 4 — seam facet down and facet by facet — in a flippantly
greased 9″ x 5″ loaf pan.

9.      Cowl
the loaf and permit it to relaxation/rise for 40 to 50 minutes, till puffy.

10.  In the direction of the
finish of the rising time, preheat the oven to 350°F.

11.  To
bake the bread:
Brush the loaf with milk and bake it for 30 to 35
minutes, till it is golden brown on high and a digital thermometer inserted into
the middle reads not less than 190°F.

12.  Take away the
loaf from the oven and funky it within the pan till you’ll be able to switch it safely
to a rack to chill fully.

13.  Retailer
leftover bread, nicely wrapped, at cool room temperature for five to 7 days; freeze
for longer storage.


Hyperlinks of curiosity:





Have enjoyable!


If you wish to bake together with us and obtain your Buddy Badge, please ship me a photograph and hyperlink by September twenty ninth to be included within the roundup.  Kitchen of the Month:  Judy’s Gross Eats. or jahunt22dotgmaildotcom.

To see what the opposite Babes did, please test their web sites:






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