Black Cocoa Leopard Milk Bread Recipe:
Black Cocoa Leopard Milk Bread is an intriguing twist on traditional milk bread. This recipe combines the rich, deep flavor of black cocoa with the tender, fluffy texture of milk bread. add a touch of wild beauty to your breakfast table with this stunning Black Cocoa Leopard Milk Bread! The combination of rich black cocoa and creamy milk creates a unique and delicious flavor profile, while the leopard-spot design adds a fun and playful touch. This recipe is perfect for bread enthusiasts and Instagram-worthy moments alike.The result is a visually stunning loaf with a striking leopard pattern, perfect for adding a touch of elegance to your bread-baking repertoire. This bread not only tastes great but also makes for a beautiful centerpiece at any meal or occasion.
 |
| Black Cocoa Leopard Milk Bread |
Prep Time: cook Time:
30 minutes 40 minutes
Rest Time: Total Time:
2 hours (includes 3 hours 10 rising times) minutes
Serving Size:
12 slices (one loaf)
Ingredients:
For the Dough:
- - 3 ½ cups all-purpose flour
- - ¼ cup granulated sugar
- - 1 ¼ teaspoons salt
- - 2 teaspoons instant yeast
- - 1 cup whole milk, warmed
- - ¼ cup unsalted butter, softened
- - 1 large egg
For the Black Cocoa Mixture:
- - ¼ cup black cocoa powder
- - 2 tablespoons granulated sugar
- - 1 tablespoon milk (to mix with cocoa powder)
For the Leopard Pattern:
- - ¼ cup black cocoa mixture
- - ¼ cup plain dough
Instructions:
1. Prepare the Dough:- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and instant yeast.
- Add Wet Ingredients: Add the warmed milk, softened butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Black Cocoa Mixture:
- Mix Ingredients: In a small bowl, combine the black cocoa powder and sugar. Add 1 tablespoon of milk and mix until smooth. Set aside.
3. Shape the Bread:
- Divide Dough: After the dough has risen, punch it down and divide it into two equal parts.
- Roll Out and Layer: On a floured surface, roll out one portion of the dough into a rectangle about 12x8 inches. Spread half of the black cocoa mixture evenly over the surface.
- Roll Up: Roll the dough tightly into a log, starting from one of the shorter sides.
- Slice and Shape: Slice the log into 1-inch pieces. Arrange the pieces vertically in a greased loaf pan. Repeat with the remaining dough and black cocoa mixture.
- Second Rise: Cover the loaf pan and let the dough rise for an additional 30 minutes, until puffy.
4. Bake the Bread:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the loaf for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Chart (per slice, based on 12 servings)
Here’s an approximate nutritional breakdown per slice (based on 12 slices per loaf):
 |
| Best Black Cocoa Leopard Milk Bread |
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 5g
Enjoy your Black Cocoa Leopard Milk Bread as a delightful treat for breakfast, snack,or dessert. Its unique appearance and rich flavor are sure to impress everyone at your tabl
Tips and Variations:
- Use high-quality black cocoa powder for the best flavor.
- Experiment with different milk types, like almond or soy milk.
- Add nuts or chocolate chips for extra texture and flavor.
Comments
Post a Comment