Wool bread is a unique bread recipe that originated in Asia - I learned how to make this pastry using a tangzhong method while living in Nepal and until today it's one of the best and unique bread recipes I've ever explored

Tangzhong (flour paste) provides the dough with a long list of added benefits that we’ll learn about in the class - perhaps the most significant one being extra moist and longer lasting breads. Tangzhong can be added into a variety of recipes using yeast as an rising agent to achieve those benefits

The bread can be filled with sweet & savory fillings and for this class, I chose two of my savory favorites - minced meat and for vegetarian version cheese, herbs & sumac filling. Yum!