Zebra Print Bread
Feb 16, 2016 1:07:52 GMT -5
Post by Shoshanna on Feb 16, 2016 1:07:52 GMT -5
Zebra Print Bread
2 3/4 cups (375g) all purpose flour or bread flour
2 tbsp + 2 tsp sugar (35g)
1/2 tsp salt
2 1/4 tsp instant dry yeast
1 cup (250g) milk
1 1/2 tbsp (20g) butter, melted.
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.
Divide the dough ball in half. Take one half and place in a greased bowl. Cover and allow to rise until doubled.
Take remaining dough and knead in enough black food colour so that you get a nice uniform colour. The colour will darken as the dough rises and bakes. Place in a greased bowl, cover and let rise until doubled.
Once the white and black doughs have risen, divide them into six portions each. Try to get them roughly the same size, but slightly different sizes are okay.
Take one portion and flatten it out with your fingers until you get an oval shape about the same length as the pan.
Do the same with an opposite colour and stack them together. You will end up with a stack of 12 alternating black and white dough pieces. Turn the stack onto it's side and place in greased loaf pan.
Cover with greased plastic wrap and allow to rise until doubled.
Uncover and bake at 350F for about 25 minutes until the loaf is golden brown and the loaf sounds hollow when tapped.
Allow to cool in pan ten minutes and then remove from pan and cool on wire rack.
Slice when cool.
2 3/4 cups (375g) all purpose flour or bread flour
2 tbsp + 2 tsp sugar (35g)
1/2 tsp salt
2 1/4 tsp instant dry yeast
1 cup (250g) milk
1 1/2 tbsp (20g) butter, melted.
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.
Divide the dough ball in half. Take one half and place in a greased bowl. Cover and allow to rise until doubled.
Take remaining dough and knead in enough black food colour so that you get a nice uniform colour. The colour will darken as the dough rises and bakes. Place in a greased bowl, cover and let rise until doubled.
Once the white and black doughs have risen, divide them into six portions each. Try to get them roughly the same size, but slightly different sizes are okay.
Take one portion and flatten it out with your fingers until you get an oval shape about the same length as the pan.
Do the same with an opposite colour and stack them together. You will end up with a stack of 12 alternating black and white dough pieces. Turn the stack onto it's side and place in greased loaf pan.
Cover with greased plastic wrap and allow to rise until doubled.
Uncover and bake at 350F for about 25 minutes until the loaf is golden brown and the loaf sounds hollow when tapped.
Allow to cool in pan ten minutes and then remove from pan and cool on wire rack.
Slice when cool.
