Step-by-Step Guide to Prepare Award-winning Leopard print choco vanilla bread

Leopard print choco vanilla bread. A lot of people ask me, Suzelle, what is you favourite colour? Well guys, my favourite colour is leopard print! Because A. it is sexy, B. it is timeless in.

Leopard Print Bread is a A fun bread to make with kids or for them with chocolate and bamboo charcoal. It is then going to be baked into the Leopard Print Bread. Whether it bakes or not is another story. You can have Leopard print choco vanilla bread using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Leopard print choco vanilla bread

1. You need of salt.
2. You need of active dry yeast.
3. You need of all purpose flour.
4. Prepare of lukewarm milk.
5. Prepare of cocoa powder.
6. You need of cocoa powder dark.
7. It's of sugar.
8. It's of oil.
9. You need of vanilla essence.

See more ideas about food, food and drink, bread. Resep Peanut Choco Thumbprint Cookies renyah+step by step. Leopard Milk Bread Recipe made with bread flour, cocoa powder, and orange zest. I'm sure you're thinking, "Leopard Milk Bread what the?" Add melted butter (cooled to room temp.), the rest of the sugar, salt, vanilla and orange zest to yeast mixture.

Leopard print choco vanilla bread instructions

1. Add sugar to lukewarm milk.Mix well and add yeast to it.Keeep this aside for 5-10 mins till the milk froths..
2. Take all purpose flour,add salt,vanilla essence and oil to it.Mix well and start kneading with the frothed milk into a soft pliable dough for about 10-15 minutes..
3. 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..
4. 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 colour. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap..
5. Incorporate the dark chocolate cocoa and coffee powders with a teaspoon of milk into the remaining dough ball, kneading well until you have a uniform dark brown colour. 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..
6. Grease a loaf pan..
7. Once doubled, remove each dough ball from it's 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..
8. 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.
9. 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..

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