Wool Roll Bread - the internet sensation!

Decided to try my hand at the internet sensation—Wool Roll Bread. Fun to make, this pull-apart bread is soft and fluffy and can be custom-filled—I added lemon curd, Nutella and jam to mine. 

The NAME seems a bit strange but supposedly came about because someone thought the baked round resembled pouffy skeins of sheep wool!

I made a few adaptations to the recipe at Fab Food Flavor blog.

 

Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
   
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
   
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
   
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
   
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
   
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
   
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    
    
    
    
    
    

    

    Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
    

11. Then pull end edge over; press and seal to enclose filling.
    
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
    
    
    
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
    
    
    
    
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
    
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 
    
    
    

Recipe without photos . . . Wool Roll Bread        Makes one 8” round with 5 sections

1 teaspoon active dry yeast

1/3 cup milk, warm

2 1/8 cup+ bread flour (high protein flour)

1 teaspoon salt

2 1/2 tablespoons granulated sugar

1/2 cup heavy cream

1 large egg, at room temperature

 

Melted butter to grease pan

Milk or cream to brush on top of dough

 

Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.

Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section

Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section

1. Add yeast to milk, stir and let it bloom for 5 minute.
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
4. Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
5. Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
6. When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter. 
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough. 
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
10. Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
11. Then pull end edge over; press and seal to enclose filling.
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
13. Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit. 
14. Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
15. When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 

King Arthur Baking Company's Braided Lemon Bread

Decided to participate in King Arthur Baking Company's #ExtraordinaryBread challenge. Braided Lemon Bread is my latest bake and the original recipe has this to say about it, There's just something about lemon that brings a smile to even the dullest of days: its bright yellow color and zippy taste can't be beat. This bread combines soft and tender sweet dough with the tangy flavor of lemon, all wrapped up in a beautiful yet easy-to-shape mock braid. Note: I did cut the recipe in half and made just one loaf. 

Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
   
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
   
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
   
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
   
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. (Note: I did "forget" to roll out on parchment; it would have indeed made it much easier to transfer the braid!)
   
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.
   
   
   
   
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
   
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
    
    
    
    
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
    
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
    
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying. 

Recipe without photos . . . Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying.