How to Make Leopard Print Bread

[PurplePuppy]

How to Make Leopard Print Bread
yoyomax12 - the diet free zone

Published on Jan 11, 2016



PLEASE READ INSTRUCTIONS IF YOU ARE PLANNING ON TRYING THIS (I have made corrections and suggestions that may be important).
Panda bread: bit.ly/1VVa493
Rainbow bread: bit.ly/1kWtJYU
Watermelon bread: bit.ly/1kWtNb5
Fun bread playlist: bit.ly/1N00QkZ

**NOTE** I made this bread again but with the melted butter and it worked very well. I therefore am including those instructions instead.

2 3/4 cups (375g) all purpose flour or bread flour
2 tbsp + 2 tsp sugar (35g)
1/2 tsp salt
1 tsp instant dry yeast
1 cup (250g) milk
1 1/2 tbsp (20g) butter, melted.

Brown patches:
2 3/4 tbsp (15g) unsweetened cocoa powder
2 tsp (10g) milk

Dark brown patches:
1 1/2 tbsp dark cocoa powder or bamboo charcoal powder
1 tsp (5g) milk
I used just a couple of drops of black food colour and didn't add anything else.

In a large mixing bowl (you can use an electric mixer) place the flour, sugar, salt, instant yeast, milk and melted butter.
Mix until a dough ball forms, if you are using an electric mixer, switch to a hook attachment and knead a few minutes until smooth and elastic. If you are using your hands, turn out onto a countertop and knead by hand until smooth and elastic.

Remove 320g (11 oz) of plain dough (just a tiny bit under half) and place it in a greased bowl, cover and let rise in a warm place until doubled in size. This should take about an hour or two, depending on how warm the room is. **NOTE** IN THE VIDEO I SAY TO TAKE THE LARGE PIECE AND PUT IT IN THE BOWL TO RISE, I MEANT IT SHOULD BE THE SLIGHTLY SMALLER PIECE. *******

Add cocoa powder and milk to the remaining white piece, knead until the dough is evenly brown, smooth and elastic.

Remove 4 oz(205 g) (just a bit over 1/2 of the dough ball) of the chocolate dough and place in a greased bowl, cover and place in a warm place to rise until doubled in size.

Take the remaining dough piece and add black food colouring or add dark cocoa powder and milk. Knead until you have an even colour. Place in a greased bowl, cover and let rise in warm area until doubled in size.

Once all three dough balls have doubled in size. Remove from bowls and divide as follows.

White dough ball. Divide into seven pieces, two slightly larger than the rest. If you have a scale they should weigh the following:
2 @ 55g (2oz)
5 @ 49g (1.4 oz)
Roll them all into ball shapes.

Chocolate dough:
Divide into seven pieces, two slightly larger than the rest. If you have a scale they should weigh the following:
2 @ 38g (1.3 oz)
5 @ 25g (0.9 oz)
Roll the pieces into ball shapes.

Dark dough piece:
Divide into seven pieces, two slightly larger than the rest. If you have a scale they should weigh the following (approximately)
2 @ 36g (1.2oz)
5 @ 23g (0.7oz)
Roll the pieces into ball shapes.

Take a small chocolate dough piece and roll it out into a thin oval shape. Starting from the long end, roll up the flat dough piece, like you are rolling a jelly roll up. Roll the piece on the counter until it is as long as the bread pan.
Take a small black (dark) dough ball, roll it out flat so it is the same length as the chocolate piece and about twice as wide.
Wrap the flat dark piece around the chocolate log shape, it shouldn't wrap all the way around. It will kind of look like a hot dog with a black bun.
Roll out a small white piece until it is as long at the chocolate/dark piece (hot dog) combination and at least 2 1/2 times as wide. Wrap the flat white piece completely around the "hot dog" piece and seal all the edges.

Roll this piece out on the counter until it is about twice as long as the bread pan.
Cut the piece in half.

Continue in this fashion with all the pieces, making sure you roll up a small piece with a small piece, a large piece with a large piece.

Once they are all rolled out and cut in half, place the pieces randomly in a greased bread pan. Try to even out the pieces so they end in an even line.
Cover loosely with GREASED plastic wrap and allow to rise until doubled about 1 hour

Bake at 350 F for about 20-30 minutes until golden brown and until it sounds hollow when you tap gently on it.
Allow to cool for a few minutes in the pan and then turn out of pan and allow to cool on wire rack.