* Exported from MasterCook *
Bread, Leopard
Recipe By :Bee
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons bread flour -- plus
2 teaspoons bread flour
1/4 cup whole milk
1/4 cup water
Bread Dough:
2 1/2 cups bread flour
1/4 cup sugar
2 1/4 tsp active dry yeast
1 teaspoon salt
1 egg
1/2 cup warm whole milk
4 tablespoons unsalted butter -- at room temperature
1/3 cup cocoa powder
1 tablespoon milk -- plus
1 teaspoon milk
1/3 cup dark cocoa powder
2 teaspoons espresso powder
Leopard bread is one of the best bread recipes, with milk bread and
chocolate loaded leopard prints inside the bread. Learn how to make
it from scratch!
In a small saucepan, whisk together flour, milk and water. Bring to a
simmer, whisking continuously until mix has thickened, about 6 to 8
minutes. Pour into a small heatproof bowl, cover with plastic wrap
and set aside to cool slightly.
In a large bowl, combine flour, sugar, yeast and salt, and mix well.
Add egg, milk and cooled starter mix. Knead the mixture until it
comes together, and continue for another few minutes. Add butter and
knead for another 10 to 15 minutes until the dough becomes uniformly
smooth and springy.
Divide the dough into two parts, one slightly larger than the other.
Roll the larger portion into a smooth ball and place it in a buttered
bowl. Cover with plastic wrap.
Cut the remaining portion of dough into two pieces, one slightly
larger than the other. Incorporate the cocoa powder and 1 tablespoon
of milk into the larger piece, kneading until you achieve a uniform
light brown color. Form the dough into a smooth ball, and place into
a buttered bowl then cover with plastic wrap.
Incorporate the dark chocolate cocoa and espresso powders with a
teaspoon of milk into the remaining dough ball, kneading well until
you have a uniform dark brown color. Form the dough into a smooth
ball, place into a buttered bowl, then cover with plastic wrap. Allow
all three doughs to rise, covered, until they have doubled in size,
about 50 minutes to 1 hour.
Butter a 9x5" loaf pan well.
Once doubled, remove each dough ball from its bowl one at a time and
punch it down. Portion each ball of dough into seven equal parts,
forming the parts into smooth balls and then covering all of the
dough with plastic wrap to keep it moist.
Take a light brown dough ball and roll it out into a small rectangle.
Roll the long side of the rectangle up tightly to form a long log,
taking care not to allow any air to become trapped inside. Next take
a dark brown dough ball and roll it into a small rectangle, as long
as the light brown log. Wrap the dark brown rectangle around the
light brown one and set aside. Finally take one of the lightest dough
balls and roll a rectangle. Roll the light and dark brown dough log
inside of the rectangle and stretch a bit if necessary to match the
length of the pan. Place the log in the pan and continue with the
remaining dough in the same fashion. When all dough is rolled, cover
the loaf pan in plastic wrap, set a sheet pan on top and set aside to
rise for another 40 to 50 minutes. Halfway through the proof, preheat
oven to 350F.
When dough has risen again, remove the sheet pan and plastic wrap,
brush the top of the loaf with whole milk and bake for 35 to 40
minutes. When loaf is done, remove from the oven and allow to cool in
the pan for about 10 minutes, then turn out loaf and finish the
cooling process on a wire rack for at least one hour before slicing
and serving.
Cal 328, Fat 12g, Carb 54g, Sod 417mg, Fiber 5g, Pro 11g
S(Internet address):
https://rasamalaysia.com/leopard-bread/
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Per Serving (excluding unknown items): 379 Calories; 12g Fat (27.3%
calories from fat); 12g Protein; 60g Carbohydrate; 4g Dietary Fiber;
61mg Cholesterol; 389mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1013