 |
| pviyerskitchen.blogspot.com |
When I saw this very trending bread recipe of 2020 "Wool roll bread" it had to be made in #pviyerskitchen.
Here in my kitchen all recipes are easy and simple or you might say less complicated.
This an yeasted bread recipe, I used instant dry yeast/ active yeast. It took me thousands and thousands of failed attempts to achieve the correct structure and chew in my yeasted breads.
I have made peace with the fact that KNEADING cannot be avoided to get that perfect chew in my bread. So when a baker says "knead the dough for 10 to 15 minutes" its true, just knead it for that much time if you want your bread to look and taste like bakery breads/ perfect chewy bread.
Wool roll Bread / Cheese Stuffed Wholesome Bread Recipe
RECIPE
Serves: 4
Prep Time: including proofing 2-3 hrs
Baking time: 20 minutes
Tools needed: 250 ml measuring cups, Oven, 7 inch Spring Form Pan, Mixer Grinder.
INGREDIENTS
For bread;
1 cup Warm milk
1tsp instant yeast
1 tbsp brown sugar/honey
2 1/2 cups wheat flour
1 tsp salt
1 tbsp milk powder (optional)
For stuffing;
75 grams paneer/cottage cheese
3 tbsp cream cheese
2 cheese cubes
Seasoning of choice
Crushed walnuts
Preheat oven 7-10 minutes just before bread is finished 2nd proofing. Set oven @200 Degrees Centigrade. Bake for 20 minutes.
Cool before serving with dip or sauce or with soups or baked dish.
Step 1 Kneading
Step 2 first proofing
Step 3 dividing and shaping
Step 4 second proofing
Step 5 baking
Method;
Prepare cheese stuffing.; Crush some walnuts and keep in a bowl.
Make a paste by grinding, cottage cheese, cream cheese and cheddar cheese. Season with salt and black pepper.
Step 1; in a large mixing bowl take slightly warm milk, to it add instant dry yeast and brown sugar and mix well with a spoon or a fork.
Cover and let it sit for 10 minutes.
When the yeast has become frothy add flour, milk powder and salt. Mix roughly with fork. Also add soft butter.
Start bringing everything together. If needed add more milk /water. Take the dough on kitchen counter and start kneading.
Press the dough away from yourself and bring it back and fold. This helps gluten to develop and gives the required results. I have a small trick here, I like press and fold the dough 250 to 300 count. You can also do the window pane test to be sure.
Step 2; lightly grease the bowl with some oil or butter. Coat the dough in that oil and keep covered in warm corner of the kitchen, or inside a cupboard/ oven that is switched off. This first proofing Step takes 1 1/2 to 2 hours depending upon the humidity in the place where you live. It may may take less time if you live in hot climate and vice-versa.
Step 3; when the dough has risen to double its size, punch and deflate it. Knead for few seconds.
Divide it into 8 equal parts. Tuck and roll into smooth balls. Keep covered with damp cloth until u shape them. With help of dry flour, roll the ball into elongated oval shape. Give cuts on more than half part of the ovals, place cheese spread on the plain other end of the ovals keep 2 tsp full of walnut. Roll and place in 7 inch round pan, giving little space in between. See the video shared below for demonstration.
Step 4; Cling wrap the pan or just cover with a kitchen towel and keep back in the switched off oven/ cupboard for 1 hour or so for second proofing.
Step 5; dough must rise almost to the rim and all the space left in between the balls should be filled. This means the dough has risen and ready to bake. Set oven temperature at 200 degrees Centigrade 10 minutes before.
Remove the cling wrap and grease the top with oil or melted butter. Place in the oven and bake for 20 minutes.
After it has baked and got golden crust on top remove bread from oven, apply some butter and let cool for 10 minutes. Loosen the pan and remove the bread, serve warm with curry, dip or sauce as lunch, dinner or breakfast.
Fantastic
ReplyDelete