Baa baa, Black Sheep, have you any wool?
Here it is the middle of September, when the evening light is golden and the nights are getting cool. You know that wonderful feeling you get from getting out a favourite sweater, all soft and warm and fluffy?
That’s what I thought this month’s bread should be like.
Ha. It turned out to be more like reaching up to the top shelf into the closet and pulling down that heavy, scratchy, oily wool sweater – the one with the unfortunate random holes on the back, sides and sleeves – the one that you wish had been completely consumed by the moths’ children. (How could moth larvae even want to eat such a harsh substance?! Is it because their mothers telling them they need the roughage?)
Here is how things were supposed to go:
We’re still on the hunt to track down the official origins of this totally Instagrammable treat, although the recent wool roll bread baking boom seems to have been sparked by a video created by the Malaysian blog “Apron.” […] It’s essentially a pillowy yeast dough stuffed with a sweet or savory filling, then sliced, rolled and stacked in a Bundt cake-like round so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn. […] It also resembles some Middle Eastern breads such as shoreek and other European creations, such as Polish babka pie and Slovenian Belokranjska povitica.
– Karla Walsh, Eating Well | The Internet Is Obsessed with This Super-Fluffy “Wool Roll Bread”
Wool Roll Bread is a beautiful, soft, and delicious pull-apart bread shaped into a wool roll as per name is really fun to make.
– Kushi, Cook with Kushi | Wool Roll Bread with 3 Filling Options (Sweet & Savory)
Wool roll bread is a soft fluffy bread loaf that bakes with a round cake tin (or a round pot that can go into the oven). The special thing about it is the bread shaping method, which after baking, the bread looks like a roll of wool. That is why it is called wool roll bread.
– Zoi and Mr.197, Name The Dish!, Green Onion Savory Wool Bread
Basically, it’s a soft, pillowy yeast dough stuffed with a sweet or savory filling, then sliced, rolled and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn.
– Judy, in message to BBBabes
Here’s how things went making the BBBabes’ September 2021 bread:
BBB Wool Roll Bread diary:
5 August 2021, 12:17 This looks so amazing! The shaping is the coolest.
24 August 2021, 15:45 Well. Wasn’t that fun? Yesterday, my monitor suddenly started flashing onto a 3/4 black screen, then exploded into a shredding white screen. Just after I had done a scan and said “yes” to removing a trojan virus. Oh boy….
Granted, the computer is – by computer standards anyway – ancient. It’s over 10 years old!! Our excellent computer wizard just came back from making a house call. It turns out that the trojan virus had nothing to do with the monitor exploding. The monitor had simply died of “old” age….
It certainly didn’t help that it’s poisonously hot again here. It hasn’t gone below 23C for at least a week. And the highs are in the low 30C.
I know. It’s not as bad as if those were Fahrenheit degrees, is it?
27 August 2021, 16:28 I really like the idea of this bread without a filling. I love that hole in Judy’s photo!
Although… I just saw the Hazelnut Wool Roll Bread on “Bake the Roots”. Hazelnuts are delicious….
And Yay!! There are several sourdough versions of this bread…
7 September 2021, 12:21 Karen told us that she used Gruyere, scallions, parsley, and dill seed in her filling. I had been planning to go with zero filling. But now, I’m torn!
Aparna used chocolate, which sounds good too, but we’re definitely leaning towards the savoury side this time round.
12 September 2021, 15:53 Earlier, I promised T that I would use commercial yeast. I planned to use the standard sandwich bread recipe (adapted from a recipe in “The Five Roses Cook Book: A Guide to Good Cooking”, 1956) that Mum made. But because it’s been working so well with our pita-making, I really want to use our wild starter. So I looked on the internet for permission. Bread by Elise’s Sourdough Japanese Milk Bread (Tangzhong Method) calls for eggs AND cream cheese. Which is interesting. But….
The Breadtopia recipe calls for eggs too.
Then I got to King Arthur Baking. Oh my!! This is food for thought!
What about tangzhong in sourdough bread? Does it give the typical sourdough loaf a softer crumb, and allow you to enjoy fresh-tasting bread for days longer? […] based on my week of experimenting with three different sourdough bread recipes, I can safely say that tangzhong made no difference in the texture of those breads: the soft rolls weren’t any softer, and the crusty bread remained crusty. In addition, tangzhong didn’t extend the shelf life of any of the breads I tested.
– PJ Hamel, King Arthur Baking | Tangzhong in sourdough bread
Aha!! This is what I like to see.
I did not use any egg in the dough only egg wash if you do not like egg in the recipe you can skip that.
– Swathi, Zesty South Indian Kitche, Sourdough Hokkaido Milk Bread
The “no-egg”ness of Swathi’s recipe clinches it. I’ll definitely use it.
11 September 2021, 22:45 I played my first in-person concert in months this afternoon. We played Schubert’s beautiful “Rosamunde” quartet. Outside. On a deck. There was beautiful blue sky. It was about 23C. We were shaded by lovely big trees. We had a friendly audience. It should have been perfect.
And it almost was. But, it was insanely windy. Two of us have embraced the 21st century and use fancy iPads with footpedals to turn the pages. Two of us are still stuck in the dark ages, using metal stands, paper music, and zillions and zillions of clips to hold the pages down.
Ha. As if.
Thanks to audience members, we managed to go from start to finish with hardly any un-anticipated pauses!
13 September 2021, 22:45 I’ve built up the starter and went to put it into the oven. Oh oh!! Too hot! (It’s finally below 21C in the kitchen and beautifully cool/warm outside. We used the oven for the first time in weeks to make one of our favourite fall/winter dinners: refried beans casserole.)
14 September 2021, 12:30 Mostly mixed!! Wow, that’s stiff dough. I haven’t yet added the salt yet. Or the tangzhong – it was still too hot. (Plan ahead? What’s that? )
Just before I went down to make the dough, I actually read Swathi’s instructions. (Can you believe it? Me? Reading instructions in advance?)
I winced when I saw that she says to use only 150 grams of the 200 grams leavener, and just half of the tangzhong. But that seemed like an easy fix. I would just make half.
Then, I blanched when I saw the following:
6. Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least.
– Swathi, Zesty South Indian Kitchen | Sourdough Hokkaido Milk Bread
Luckily, the BBB recipe has given me permission to use the tangzhong sooner:
3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
BBB September 2021 recipe
I WAS going to follow Swathi’s recipe to the letter. I really was. But there I was in the kitchen and… that’s right… I just couldn’t do it.
First of all, we don’t have bread flour, and I was too lazy to go rooting around in the freezer for the vital wheat gluten. So shoot me.
Second of all, we don’t have any cream in the house. I know. I could have added butter to the milk to mimic cream. But that just seems like too much work.
Third of all, 51 grams of sugar? In what I’m planning to be savoury bread?
Fourth of all…. Well, you get the picture.
As usual, I played fast and loose. I gave myself permission because this bread is really about the shaping method. Isn’t it?
13:23 Ha. Note to self: next time, make sure to make the tangzhong before-hand so that it is ready to mix in right away.
Adding the tangzhong with the salt was NOT easy. Talk about lumps! But now, I’m happy to see, the dough is not quite so brick-like. In fact, not even remotely so.
16:23 I have now turned the dough twice and the dough is becoming beautifully silky. This last time I also detected some bubbles. Next time I go into that bowl, it will be for shaping!
I didn’t put butter into the dough itself so will slather a little butter as filling.
18:06 Wow. Is it ever easy to shape!
As I was spreading our unsalted butter onto the uncut side of the first roll, I suddenly thought of sprinkling on a little fancy salt – we have tons of different kinds. I chose Himalayan pink salt.
The first cuts I made were with the dough scraper. Then I suddenly realized that our ravioli wheel (I think it’s a ravioli wheel) would be perfect. It is! It makes the strips look even more like wool, don’t you think?
I’ll do a milk wash just before putting it into the oven. If I remember, that is.
19:01 I remembered! I remembered! I remembered to milk wash!!
19:45 I decided to put a stainless steel bowl hat on for the first part of baking. I just took it off (you can hardly see where I dropped the edge of the bowl on top of the bread. What a good thing it is that this is called “wool roll bread”). Look at that oven spring! This is so exciting.
20:06 Not done yet?! It has been more than 30 minutes! Way more.
20:15 Well, it looks pretty much done. I think. Out it comes.
20:25 This is good news: I love that the bread popped beautifully out of the dish. Here’s the bad news: the bread isn’t done. When I knock on the bottom, there isn’t even a hint of hollowness. It doesn’t even thud. It just sounds like a dull wflmp wflmp
Back into the oven it goes. What a shame that the oven was turned off.
20:47 It’s finally done. I think. And if not, we’ll stick whatever we’re going to taste in the toaster oven tomorrow morning.
I guess this is what comes of not having used the oven for about 3 months. I completely forgot that it runs cold.
Reminder to me: Just as we turn the oven to 450F for our Tartine bread – instead of 400F in our old oven, when a recipe says to bake at 350F, it means to turn the dial 50F degrees higher!
Super-Fluffy? Soft and pillowy? Ummmmm… Nailed it!!!
Yesterday morning when we went to try the bread, after sawing it into serving sized pieces, someone who shall remain nameless left the bread in the oven a tiny bit too long, and the bottom (and top) became rather dark and potentially tooth-breakingly hard.
We served it with butter, goats cheese, and black currant jam. And coffee. Big cups of coffee.
After chewing and chewing and chewing, we decided we would rescue the rest of this “super-fluffy, soft and pillowy” bread by using it to make blablablabla to have for breakfast today. (Good thing I made a savoury version of this wool bread, eh?)
Wow!!! Failed Wool Roll Bread is perfect in blablabla! Our breakfast was stellar. It’s almost tempting to make failed Wool Roll Bread again. Almost.
Thank you, Judy! I LOVE the shaping method for this bread!
Next time, though, I’d better use a tried-and-true dough recipe – perhaps our naan dough would work.
Here is the September 2021 BBB recipe that we were given. And here is what I did to it:
Wild Wool Roll Bread
based on Swathi’s (Ambujom Saraswathy), Zesty South Indian Kitchen recipe for Sourdough Hokkaido Milk Bread for the dough, and Apron’s recipe for Wool Roll Bread for shaping
- 75 grams 100% whole wheat “no additives” flour, divided
- 75 grams water, divided
- ~15 grams Jane Mason starter from the fridge
Tangzhong Flour-Water Roux
- 25 grams unbleached “no additives” all purpose flour
- 58 grams water
- 58 grams 2% milk
- 340 grams unbleached “no additives” all-purpose flour
- 5 grams wheat germ
- 5 grams sugar
- 15 grams powdered milk
- 100 grams water (plus extra if needed)
all of the tangzhong from above, after it has cooled
- all of the leavener, when it floats
- 10 grams seasalt + 10 grams water
- unsalted butter, softened
- fleur de sel
- Leavener Late in the evening on the day before you will be making Wool Roll Bread, put a spoonful (about 15 grams) of culture from the fridge into a small bowl. If daytime temperatures are still warm, stir in 65 grams water and 65 grams whole wheat flour. (If they are cool, stir in 75 grams each of water and whole wheat flour and omit the next step.) Cover with a plate and put into the cold oven (if the night temperatures are cool, turn the oven light on) to leave overnight.
- Leavener, continued In the morning of the day you will be making Wool Roll Bread, particularly if the weather is warm, take a small spoonful of the leavener and see if it floats in a bowl of cool water. If the starter is quite bubbly but that little amount sinks, stir 10 grams water and 10 grams whole wheat flour into the bowl from the previous night. Cover with a plate and leave until about noon. If the kitchen is cool, omit this step and proceed to the next one.
- Tangzhong On the morning of the day you will be making Wool Roll Bread Do as I say, not as I did. Make this BEFORE checking to see if the leavener floats!
- Put milk and water into a small pot over medium low heat. Sift flour in (to remove lumps) then whisk until the mixture is smooth.
- Keep whisking until the mixture thickens. Judy suggests to do this until “the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes“.
- Use a silicone scraper to transfer the tangzhong into a small bowl to cool to around body temperature.
- Actual Dough On the day you will be making Wool Roll Bread, check to see if the leavener floats in a small bowl of cool water. If the leavener is domed but it doesn’t float, wait for 30 minutes or so and try again. If the leavener is bubbly but flat or concave on the surface, stir in about 5 grams each of whole wheat flour and water. Cover with a plate and leave it on the counter out of draughts. Check again again for floating about 20-30 minutes later. It will probably float. Proceed with making the actual dough.
- Using a bowl that is large enough for the dough to triple, sift flour in (I do this because the bag that the flour comes in has an inferior glue sealing it. Sometimes bits of hardened glue slip into the flour). Whisk in wheat germ, milk powder, and sugar.
- Add 100 grams water, the tangzhong (make sure that it isn’t too hot!), and all of the leavener. Using a dough whisk or wooden spoon, stir just enough to mix it together. Cover with a plate and leave on counter for about 30 minutes.
- Kneading and adding the salt: Whisk salt and 5 grams water into a small bowl and pour on top of the dough. (If you were foolish like I was, and the tangzhong was too hot to add earlier, add it now.) Wash your hands and leave one hand wet. With the back of your hand against the side of the bowl, reach down into the bowl to the bottom of the dough and pull it up to the fold it over the top. If the dough seems way too stiff, splash in a little water. Turn the bowl with your other hand and repeat pulling and folding 4 or 5 times. Cover the bowl with a plate and set aside on the counter for about 20 minutes.
- Repeat the previous step 2 or 3 times more. You’ll notice that the dough is smooth and silky to the touch.
- Proofing: Cover with a plate and leave on the counter. (Check the dough from time to time as the afternoon progresses into evening. Wet your hands and gently fold it whenever it has doubled.
- Prepare the baking dish: Butter the sides and bottom of a round baking dish. (In retrospect, it is probably not a bad idea to use a deep sided baking dish.)
- Shaping: When the dough has almost doubled, turn it out onto a lightly floured board.
- Use a dough scraper to cut it into four equally sized pieces. Cover three of the pieces with an overturned bowl.
- Roll the fourth piece out into a long rectangle. You want it to be no more than half a centimeter thick. As you roll the dough, keep lifting it up to make sure it hasn’t stuck to the board. Starting in the middle, use a ravioli wheel (or knife, bench scraper, or pizza wheel) to cut narrow strips – to look like pieces of yarn.
- Slather the uncut half of the dough with butter and scatter on a little fleur de sel. Then starting from the narrow side of the uncut part of the rectangle, roll it up like a jelly roll. Arrange the roll seam-side down against one side of the buttered baking dish.
- Repeat with the other 3 pieces of dough.
- Cover the baking dish with an overturned mixing bowl and leave on the counter (or oven with only the light turned on, if the kitchen is cool) until the loaf has almost doubled.
Judy cut her dough into 5 pieces:
Divide the dough into 5 pieces. Roll each piece into a thin, oblong shape, then, using a sharp object (I used a wobbly pizza cutter), start about 2/3s from the designated top and make 1/8″ to ¼” cuts.
BBB September 2021 recipe
- Baking: About 15 minutes before putting the bread in the oven, turn the oven to 400F with a baking stone on the middle shelf. When the oven is hot, brush the top of the bread liberally with milk then put it onto the stone. Cover the bread with an overturned stainless steel mixing bowl. Immediately turn the oven down to 375F. (In retrospect, with the knowledge that our oven runs cold, I would preheat to 450 and turn it down to 400F.) Bake the bread covered for 20 minutes. Remove the stainless steel hat and continue to bake for another 15 minutes. Take the bread out of the oven. Notice that it’s not even close to being done. Put it back in the oven for 15 more minutes. Shriek when it’s STILL not done. Put it in for 10 more minutes. Decide that’s probably good enough.
- cooling slightly: When you imagine the bread is done, put the bread in its dish onto a footed rack. After about 10 minutes, gently take it out of its dish and have a conniption because the bread is clearly not done at all. Turn the oven back on to 400F.
- baking more: Put the bread directly onto the stone and bake until it sounds hollow when rapped on the bottom.
- cooling: Put the bread onto a footed rack to allow it to completely cool before serving; it is still cooking internally when first removed from the oven! If you wish to serve warm Wool Roll Bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.
Set the bread on a rack and (this is one of the hardest parts of bread baking) keep your hands off that beautiful crusty bread for at least an hour, or until it is completely cool. You will be dying to cut into that gorgeous warm bread, the crust crackling as it cools, but remember that it’s still cooking inside; the crumb is still jelling, and the crust still developing. The crust will soften partway through the cooling time, but it will crisp again as it cools completely.
– Thomas Keller, ‘Breads: Cooling’, Bouchon Bakery
If the bread is ridiculously overdone, take a large knife to cut the bread into cubes to use in Lablabi. It’s the perfect rescue for over-done, overly heavy bread.
:: Measuring units: Measuring ingredients by weight is way easier than by volume (or by guessing) – less clean up and less frantic rummaging through drawers and cupboards in search of cups and spoons. If you do not have a scale, please look at this excellent online resource from Gourmet Sleuth: Cooking Conversions Calculator
There are so many variables present every time you begin a recipe: the heat of the kitchen, the ingredients, the calibration of your oven, to name just a few. Weighing rather than measuring by volume is a simple way of eliminating one big variable. […] When you measure by volume, the weight of an ingredient can differ each time. Once you get a scale, you can see for yourself how wide a range of weights a cup of flour can be, depending on how it is spooned or scooped or packed; it can vary in volume by as much as 50 percent depending on who’s doing the measuring, how the flour was stored and measured, and the humidity. […] Another example is salt — different salts are not equal in weight when measured by volume. A tablespoon of Diamond Crystal kosher salt (used in these recipes), for example, weighs only 60 percent of what a tablespoon of Morton kosher salt weighs.
– Susie Heller and Amy Vogler, ‘Throw Out Your Measuring Cups’, Bouchon Bakery by Thomas Keller and Sebastien Rouxel
Flour: The BBB recipe calls for white flour. Because our Jane Mason starter is a picky eater, I had to add whole wheat flour. I also added a tiny amount of wheat germ, simply because I’m never positive that, after milling (that separates the different parts of the grain before grinding it into flour), the manufacturers are putting enough of it back into the flour they sell to us. It is highly likely that I used too much whole wheat flour, and this is why our bread was decidedly unfluffy and unpillowy. Next time, I think I should go back to my original plan to use the yeasted recipe for bread that Mum made for us for our morning toast and lunch sandwiches, using almost all white flour. That way this bread would indeed by fluffy and pillowy.
Sugar: The BBB recipe calls “1/4 cup (50g) sugar” in the dough. Apron’s recipe calls for “3 tablespoon + 2teaspoon/ 51g sugar”. I made an executive decision to use significantly less sugar because we wanted this to be bread rather than cake. (Did you already guess? I have a horror of fluffly soft white bread… it’s too reminiscent of Wonder Bread.)
:: Salt: As seen from above, there’s a very good reason to weigh the salt, rather than use volume measures. For more raving about this, please see Salt is salt, right?
:: starter (aka culture): Our starter is a 100% hydration, liquid levain. It takes about 5 days to create. (Please see our take on Jane Mason’s Natural Starter made with Wheat Flour.) Of course, if you don’t have a wild starter going, you can always alter the recipe to use commercial yeast. Please see the following for how: converting recipe for wild yeast to one with domestic yeast (and vice versa)
:: leavener and the float test: I’ve said it before. I’ll say it again. In the summer, our leavener can be quite active. We find that with the extra warmth in the kitchen, dough made with it tends to rise very quickly. Therefore, we feed it late at night and again in the morning.
Many people state categorically that the float test is unreliable, useless, and/or “bogus”. I have been tricked when merely looking at our starter – it appears to have doubled and be quite aerated. But it does NOT float. I feed it with a small amount of flour and check it about an hour or so later. The starter then has a slightly domed shape and DOES pass the float test, indicating that it is now at its peak.
Here are three reasons that I am a diehard float tester:
[It] might be the case that your starter is rising, but you’re not there to see it. If you feed at night, it might be rising up while you’re asleep, and by morning it has fallen again, so it looks the same.
– Donna Currie, Serious Eats
| Sourdough Starter Frequently Asked Questions
The best time to mix your starter into your dough is when it’s achieved its maximum rise and is just starting to fall, because that’s when the yeast activity is going to be at its maximum.
– the Regular Chef, YouTube: 5 Ways To Get A Better Oven Spring | Sourdough Bread Tips
The most reliable indication that your leaven is ready is if it floats in water, a result of the carbon dioxide gas produced by wild yeast activity. To test the readiness of your leaven, drop a spoonful of it into a bowl of moderate room-temperature water. If it sinks, it is not ready to use and needs more time to ferment and ripen. You can expedite the fermentation by putting the leaven in a warm place and checking again after half an hour. Or you can [feed] the leaven […] [to give] it fresh resources to ferment and ripen. Let the new mixture ferment until it passes the float test.
– Chad Robertson, Tartine Bread, p45-47
I remain in complete awe of all the intuitive sourdough bakers out there who are producing brilliant bread after brilliant bread without doing the float test. But for me, it is an important step to ensure that our bread rises rather than becoming a doorstop destined for immediately becoming bread crumbs. Or worse, compost.
Baking Temperature and Time: The BBB recipe suggests that it takes 30 to 35 minutes to bake the Wool Roll Bread. If I had remembered that our oven runs cold, it might have been 30 minutes…. The most important thing is to bring the bread out of the oven when it is done, rather than to rely on an arbitrary time. And. If you do over-bake the bread, it can always be turned into croutons or bread crumbs.
Most domestic ovens, whether gas, electric, fan assisted or solid fuel, will bake bread quite adequately. But, not surprisingly, some are better than others. […] [T]he temperature in the oven may have to fall by as much as 30°C before the thermostat calls for renewed heat, so the item being baked is subjected to a constantly oscillating temperature. […] The knobs and dials on domestic ovens are notoriously unreliable. Even where they indicate a precipe temperature rather than a rough guide or a regulo number, you should regard the setting as approximate. […] [A]ll that is really required is to know what setting gives a cool, moderate or hot oven. […] [I]f you understand roughly what heat a loaf requires (e.g. pretty hot for a big, wet, rye sourdough, moderate for an enriched sweet bread), you won’t go far wrong
– Andrew Whitley, Bread Matters, Chapter three: Taking Control
Bread Baking Babes Wool Roll Bread
Judy is hosting September 2021’s Bread Baking Babes’ project. She wrote:
It seems that bread baking became very popular during the past year, and quite a few techniques and shaping methods began trending on the Internet. […] [Wool Roll Bread] was popularized by a Malaysian baker (Apron) […] Basically, it’s a soft, pillowy yeast dough stuffed with a sweet or savory filling, then sliced, rolled and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn.
– Judy, in message to BBBabes
We know you’ll want to make Wool Roll Bread too!
Just in case you’re wary because of my spectacular failure, take heart by looking at the other BBBabes’ wonderful wool roll breads.
To receive a Bread Baking Buddy Badge to display on your site: make the Wool Roll Bread in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 September 2021. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
- BBB Kitchen of the month: Judy, Judy’s Gross Eats, BBB September 2021
- BBBuddy guidelines
- about the BBBabes
Please take a look at the other BBBabes’ July 2021 poviticas:
- Aparna, My Diverse Kitchen: Wool Roll Bread
- Cathy, Bread Experience: Light Wheat Sourdough Wool Roll Bread (Tangzhong)
- Judy, Judy’s Gross Eats: Looks like a ball of yarn (kitchen of the month)
- Katie (BBBBB), Thyme for Cooking: Trendy Babes Bake Wool Roll Bread
- Karen K, Karen’s Kitchen Stories: Wool Roll Bread with Gruyère Cheese and Herbs
- Kelly, A Messy Kitchen: Filled Wool Roll Bread #BBB
- Pat (aka Elle), Feeding My Enthusiasms: Babes Bake Wool Bread
- Tanna, My Kitchen in Half Cups: BBB ~ Wool Roll Bread
» Roux the Day with Tangzhong Bread (BBB October 2015)
» KAF pineapple cluster (bookmarked)
» Wild Pull-apart Bread (BBB September 2019)
» The Challenges of Povitica (BBB May 2021)
» Everyday Sandwich Bread (WFD/WBD 2013)
» chickpea soup with harissa and croutons (MLLA #19)
» Harissa (WHB#83: garlic)