Dive into the world of baking with the Striated Round Loaf, popularly known as the Wool Bread Delight. This unique bread showcases intricate patterns that not only make it visually appealing but also give it a delicate texture. With its round shape and innovative design, it’s not just a treat for the palate but also a feast for the eyes. Before we embark on this baking journey, let’s gather our ingredients.
**Ingredients For Your Wool Bread Delight:**
– **Milk (Lukewarm)**: 80 ml – Acts as a base and aids in activating the yeast.
– **Instant Yeast**: 3 grams – The rising agent that gives our bread its fluffy texture.
– **Bread Flour**: 300 grams (Around 2.4 cups) – The main body of our bread.
– **Sea Salt**: 5 grams – Adds flavor and enhances the taste.
– **Granulated Sugar**: 30 grams – Introduces a hint of sweetness.
– **Egg**: 1 – Provides structure and richness.
– **Cream**: 100ml – Enhances the bread’s texture making it soft.
– **Pain Chocolate Sticks or Desired Filling**: 10 sticks – Introduces a delightful surprise in every bite. Feel free to experiment with fillings like cranberries, fruits, or any of your favorites.
**Baking Instructions: Creating the Masterpiece**
1. **Yeast Activation**: Start by whisking the warm milk with the instant yeast in a bowl. This combination will activate the yeast, preparing it for the baking process. Let it sit for a few moments.
2. **Dry Ingredients Mix**: In a separate mixing bowl, seamlessly blend the bread flour, sea salt, and sugar. This mix forms the dry base for our bread.
3. **Wet Mixture Creation**: To the dry ingredients, introduce the cream, egg, and milk-yeast mixture. Use a mixer or hand blend until you achieve a smooth, non-sticky dough.
4. **Proofing**: Mold the dough into a round shape and place it in a bowl. Cover it and let it rest in a warm spot. This process, known as proofing, should go on for about 60 minutes. The dough will rise and double in size.
5. **Shaping the Dough**: Post proofing, deflate the dough gently. Now, divide this into five equal segments. Each segment should be tucked and pinched in the center, shaped round, and set aside. Allow these rounded segments to rest for another 15 minutes.
6. **Prepping the Pan**: While the dough rests, butter a round baking pan and line its base with parchment paper. Buttering the sides ensures easy removal post-baking.
7. **Forming the Wool Striations**: Flatten each dough ball and stretch it out. Make partial cuts to mimic wool strands. On the uncut side, place your choice of filling. Roll this and position it in your baking pan. Continue this for all segments.
8. **Second Rise**: Once all segments are in the pan, cover it and let them have a second rise. This should take about an hour.
9. **Baking**: Preheat your oven to 340°F (170°C). Before placing the pan in the oven, give the top of your dough a gentle milk wash. This gives it a lovely golden finish. Bake for 17-20 minutes.
10. **Finishing Touch**: As you remove the bread from the oven, brush its top with some butter for a glossy finish. Let it cool down, and then it’s ready to be relished.
This Striated Round Loaf, with its intricate patterns, not only promises a delightful flavor but also introduces an element of surprise with its fillings. Whether you’re a baking enthusiast or trying your hand at it for the first time, this recipe promises a rewarding experience. Happy Baking!