Wool Roll Bread - Spring onion & pancetta filling

Name: Wool Roll Bread - Spring onion & pancetta filling
Cuisine: British
Ingredients: 80 ml Warm milk; 3 g Easy bake yeast; 300 g Bread flour; 5 g Salt; 30 g Caster Sugar; Whole egg 1 (55g); 100 ml Double cream; 150 g Pancetta; 2 Spring onion; 0.5 teaspoon White pepper powder; Melted butter (for tin greasing); Milk (brush the dough surface)

Jennifer Su @jennifersu_E

Just couldn’t help not to make one when I saw this bread... The filling is spring onion & pancetta.... This bread is so fluffy and delicious. Kids love it and have asked me to make more... 😋😋😋

Bread dough is referred to Apron’s “Wool Roll Bread” recipe.

Jennifer Su @jennifersu_E

Bread dough is referred to Apron’s “Wool Roll Bread” recipe.

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Ingredients

80 mlWarm milk
3 gEasy bake yeast
300 gBread flour
5 gSalt
30 gCaster Sugar
Whole egg 1 (55g)
100 mlDouble cream
150 gPancetta
2Spring onion
0.5 teaspoonWhite pepper powder
Melted butter (for tin greasing)
Milk (brush the dough surface)

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Steps

1

Mix yeast into the warm milk and leave it aside for 5 minutes.
2

Get a big bowl and add in flour, sugar and salt. Mix all the dry ingredients together. Add in egg, yeast milk mixture and cream in to form a dough. Keep kneading until the dough can stretch to do the window pane test.
3

Use cling film to cover the bowl and leave it in a warm place for the 1st proofing (60 minutes).
4

Grease the baking tin and place a baking paper in the bottom. Divide the dough into 5 small doughs. Roll them and then rest the doughs for 15 minutes.
5

Mix pancetta, chopped spring onion and white pepper.
6

Get one dough and roll it flat to an oval shape. Place the filling on the 1/3 part on the top and then use the knife to cut the strips. (Put some flour on the knife will make the cutting easier) Roll down the dough.
7

Place the doughs in the baking tin and do the final proofing. (60-90 minutes)
8

Brush some milk on the dough and bake in 170°C oven for 17-20 minutes. Enjoy!! 😋