My first post after a gap 3 months. There was an emergency at home which required my constant attention . Situation hasn't improved much yet .....but I had to pull myself together for my inner peace. Trying to find time to do what I love the most... blogging, it is not going to be easy.
We at home are trying to adjust to the new norm.
I want to thank all my friends who checked on me when they didn't see my posts. My heart felt gratitude to each one of you.
Nothing gives me more solace than baking bread.
Few years back we had done Caterpillar Buns. They had become kids favourite.
The Wool Bread is another take on the same. Here the shreds are finer and the buns are placed next to each other in a round tin. When these buns proof ,they appear to look like a ball of wool.
You can use any stuffing of your choice...sweet or savory. I have used both. So two buns are stuffed with cranberry, walnuts and jaggery powder and the other two have a stuffing of spicy potato and peas.
I always Autolyse my dough, which not only helps in developing the gluten better but also reduces the kneading time.
I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar.
The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough.
The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions.
If it's difficult to knead, oil your hands.
I have used a loose bottom tin but you can use a regular 8" round cake tin. Don't forget to line the tin with parchment paper.
Sharing with you all, my Wool Bread.
Ingredients
All Purpose Flour 250 gms
Milk 120 ml
Water 60-75 ml
Salt 1/2 tsp
Yeast 1/4 tsp
Honey 2 tsp
Oil 1 tbsp
Stuffing...sweet
Cranberries 15 gms chopped
Walnuts 15 gms chopped
Jaggery Powder 1 1/2 tbsp
Stuffing ...Savory
Boiled Potato 2 small
Boiled peas 1/4 cup
Onion 1 small chopped
Ginger grated 1/2 tsp
Green Chili 1/2 chopped
Oil 2 tsp
Cumin Seeds 1/2 tsp
Red chili powder 1/2 tsp
Salt to taste
Chopped coriander 1 tbsp
Method
Stuffing ...sweet
Mix all the ingredients and keep aside.
Stuffing...Savory
Heat oil in a pan.
Crackle cumin seeds.
Tip in green chili and onions.
Once onions turn soft and pink, add ginger, red chili powder and salt.
Sauté for a few seconds.
Roughly mash the potatoes, add these with peas to the pan.
Mix and let it cook for 2 minutes.
Mix in chopped coriander.
Taste and adjust seasoning.
Bread
Take flour in a bowl.
Now add in all the milk . Start mixing .
Add water little by little till there is no dry flour and it's all mixed well.
Do not knead .
Cover and leave it for 30 minutes.
This process of mixing flour and dough and letting it rest for sometime is called Autolyse.
Now transfer the dough to clean counter top.
Add honey and yeast.
Mix it well.
Sprinkle salt all over the dough and start kneading.
If you find the dough is tight add one tbsp water at a time and continue kneading.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate the oil slowly while kneading.
Knead for 7-10 minutes.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
Take a small piece of dough and stretch it between your fingers.
If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.
This is called the window pane test.
Now grease a bowl or container.
I prefer a flat bottom pan or container.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between 2 to 3 hours to double in size depending on the temperature of your kitchen.
Meanwhile grease and dust an 8" round tin with 3" height.
Line the tin with parchment paper. Helps to release the bread easily.
Once the dough has doubled in size, remove it on the counter top.
Very gently pat it to release all gases.
Divide the dough into 4 equal pieces.
Each peace will weigh 115 gms approx.
Roughly roll them into balls and cover them with an oiled cling film.
Let them rest for 10-15 minutes. This will help to relax the gluten.
Take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface. Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.
Lightly dust the ball and counter top with flour.
Roll into a 6 " by 8 " rectangle.
Cut half of the rectangle into very fine strips as shown in the pic below .
Spread the filling in the uncut portion of the rectangular. Refer to the pic below.
Slowly lift the edges from the farthest end from you and start rolling it.
Seal the ends and very gently lift it and place it in a prepared cake tin, slightly curved in the centre.
Repeat the same with remaining pieces.
Brush them with oil.
Cover with cling film.
Let them double in size. This will take anywhere between 30 -40 minutes.
Meanwhile preheat your oven to 190 degrees Celsius.
Before placing the tin in the oven ,brush them again with oil.
Bake for 25-35 minutes or till they are nice and golden.
Mine were done in 28 minutes.
Remove them carefully to a wire rack. Brush with oil or butter.
Enjoy with a cup of tea/coffee.