|3 cups All purpose flour|
|2 1/4 tsp Instant yeast|
|3/4 cup Warm milk|
|1/4 cup Warm water|
|1 tsp Salt|
|1/4 cup Sugar|
|2 tbsp Oil|
|1 tbsp Milk|
FOR THE LIGHT BROWN DOUGH
|1 1/2 tbsp Unsweetened cocoa powder|
|1 1/2 tbsp Milk|
FOR THE DARK BROWN DOUGH
|4 tbsp Unsweetened cocoa powder|
|3 tbsp Milk|
Leopard print bread is one those few breads which are visually very appealing. The subtle colour between the the light brown and dark brown makes the whole bread look very beautiful.
If you love bread and if you like the flavour of chocolate in your bread then this bread is for you. This bread uses small quantities of cocoa to get the leopard patches. Hence this bread can be said to be a sweet bread too. I guess a very creative baker came up with this design in bread making. Though making this bread looks very complicated, it is quite easy with the alternate use of cocoa patches strategically placed to get that leopard print patch look.
I have used small quantities for the dark coloured patch. You can choose to use the food colour to get even more dark blackish colour. As much as possible, I avoid artificial food colours, hence I have changed the quantities of cocoa in both patches to get different shades of brown. Now as I write this post, I can imagine the many variations you can do with this bread dough and this technique. I shall leave it to your imagination to come up with yet another creative bread. I have book marked this recipe from Mayuri.
Mix the cocoa and milk for both the light and dark brown dough seperately and keep aside
Mix the flour, sugar, salt, yeast in the bowl of the stand mixer. Switch it on to the minimum speed and start mixing adding the milk , water and oil. When it is all mixed, run the stand mixer in first speed for 7 minutes to get a pliable dough.
Divide this dough into 2 equal parts. Transfer one part of the dough to a well oiled bowl, cover and let it rise for an hour
Now take the other part of the dough and divide it unequally. The light coloured dough should be a little lesser in quantity than the dark coloured dough. Add the respective cocoa mixtures. Knead well and let it rest in a well oiled bowl to double in size for nealry an hour
Keep this cover in a warm place for another 1 hour
Preheat the oven to 190 C
Brush the risen dough with the milk, bake for 30 -35 minutes or till the bread sounds hollow
Transfer the bread to a cooling rack
When completely cooled, slice and serve with nutella
This is part of the Bake-a-thon 2017
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