Cranberry Cheese Wool Roll Bread

I'm jumping onto the bandwagon to make Wool Roll Bread that has been trending. It gets its name 'Wool Roll' because it is rolled up like ball of wool. Lol!!

I call this the laughing cow cheese and paired this with chopped dried cranberry for the filling. I regretted not adding more cheese. I will defintely add more in my next attempt, probably up to 1 wedge per roll.

The bread is both delicious and pretty to look at!

Cranberry Cheese Wool Roll Bread

Recipe adapted from Apron

Ingredients:

80g Milk

100g whipping cream

1 egg
300g Bread flour
30g Sugar

1 tsp Salt
1 tsp Instant yeast

70g dried cranberry,  chopped

Soft cheese 

Milk and melted butter for glazing


Method:
For the Bread Dough

1. Place all ingredients into the pan based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients.)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. 

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down, roll the dough out and divide into 5 portions.

8. Roll up each dough portion into a ball and let rest for 10 minutes.

9. Roll out a dough into an elongated slab. Make vertical slits at the top part of the rolled dough using a cutter.

10. Put cheese and chopped dried cranberry onto the uncut part of the rolled dough. Fold up the sides of the dough and then rolled up the dough like you are wrapping 'popiah'. 

11. Place dough at the side of a buttered and lined round 8 inch cake tray. Repeat for the other dough. (I placed 4 rolled up dough into the cake tray and 2 in separate bread casings. I think I will place 5 rolled up dough next time.)

12. Cover the rolled dough with a cloth or put in the oven and let it proof for another hour.  

13. Apply milk onto the bread.

14. Bake in preheated oven at 170ºC for 20-25 minutes.

15. When the bread is done, remove from the oven immediately and brush melted butter onto the top of the bread. Let it cool on a wire rack.

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