Wool roll bread

Whisk water and flour and cook over medium heat, whisking through the lumpy stage, until a smooth gluey paste; cool completely.

Sprinkle dry active yeast over warm milk and let it bloom about 10 minutes.

Add the cooled water roux, sugar, salt, one large beaten egg, all purpose flour and a few chunks of butter; knead with the dough hook, scraping down, until smooth, a little sticky and fairly elastic.

Form a smooth ball, put in a lightly buttered bowl, cover and rise an hour to an hour and a half until nearly doubled and a poke no longer springs back.

Press out the air into a disc, cut into five equal pieces with a bench scraper (weigh and divide by five for accuracy), roll into balls, cover with plastic and rest 15 minutes.

Roll each ball into an oval about five to six inches wide and eight to nine inches long; cut strands about an eighth of an inch apart through two thirds of it, leaving a third uncut.

Lay dark chocolate chunks on the uncut third, roll up tucking in the sides, then roll gently over the strands, seam down.

Set the rolls around the side of a generously buttered springform pan with a buttered parchment circle in the bottom.

Cover and rise in a warm spot 45 minutes to an hour until nearly doubled.

Brush gently with milk and bake in the center of a 350 degree oven 30 to 35 minutes until golden brown.

Cool 10 minutes in the pan, remove the ring, slide off the base and cool completely on a rack.