Leopard Milk Bread

I was blown away when I first saw the pictures of Leopard Bread on Pinterest. There was something about it that made me wanted to try it out. The first time I tried, my stand mixer stopped working while making the dough. I had been using it for over 11 years and probably it was time to replace it. So I bought my new Kitchen aid Stand Mixer online and had to wait for a little longer to get it delivered.

But I always knew that the first thing that I wanted to bake using my mixer was the "Leopard Bread". To me baking bread is a stress buster, where I am mentally and physically occupied and clearly eagerly look forward to the end result:)

Overall it was fun to bake, I involved my kids who helped me make the rolls. They were also pretty excited to cut the first slice to see the different spots:)

This breads texture is satisfying and it felt great to enjoy fresh home baked bread:). It definitely takes time to build in each layer(ie., roll). I somehow felt getting the cocoa powder paste mixed into the dough was the most tedious process. Hope you enjoy baking this gorgeous looking bread:)

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Recipe adapted from Twocupsflour

INGREDIENTS:

Bread Dough

2 tablespoon cornstarch

1 cup warm milk plus more for brushing on the dough

2 teaspoon active dry yeast

2/3 cup granulated sugar

4 tablespoon butter, melted

1 teaspoon vanilla extract

1 teaspoon salt

2 tablespoon orange zest

3 cups bread flour

Dark Chocolate Paste

2 tablespoon cocoa powder

1 tablespoon milk ( I actually used two teaspoons more)

Light Chocolate Paste

2 teaspoon cocoa powder

1 teaspoon milk ( I used one more teaspoon)

Make the Dough:

• Stir cornstarch in cup of warm milk until dissolved.

• In the bowl of a stand mixer, combine milk mixture, yeast, and tablespoon of the sugar. Gently stir together and let sit for 8-10 minutes until frothy.

• Add melted butter (cooled to room temp.), the rest of the sugar, salt, vanilla and orange zest to yeast mixture.

• Using the dough hook attachment mix on medium low speed.

• Slowly spoon in flour on medium speed, and then turn up to medium high until dough has formed.

• The dough should be very slightly tacky, with a soft and smooth texture.

• Once formed, let the dough rest for about 10 minutes.

• Turn mixer back on to medium high and beat for 6-8 minutes.

• (Tear off a small piece of dough and stretch out with your fingers. A simple “window pane” test will let you know if the dough is ready. If not, beat for another 2-3 minutes and test again.)

• Remove dough from bowl and place on a lightly floured surface.

• Weigh your dough and divide into two halves.

• Lightly dust one half with flour, wrap in plastic wrap and place in the fridge.

• Take the second half and evenly divide it into two halves.

• Make Chocolate Pastes

• Use a separate bowl for each paste.

• Stir cocoa powder and milk together with a spoon. (*I am not sure if it has anything to do with the cocoa powder, I definitely needed more milk to make both the light and dark paste)

• You should have one thick chocolate paste and one light chocolate paste.

• Place one of the remaining halves of dough in each bowl of paste.

• Work the chocolate into the dough with your hands. Kneading to incorporate all the chocolate into each dough.

• You should now have one dark chocolate ball of dough and one light chocolate ball of dough.

• Lightly flour each ball, cover in plastic wrap and set in the fridge.

• Let all three dough balls chill for about 60-90 minutes.

Make the Loaf:

• Remove all three dough balls from the fridge.

• Weigh the white ball of dough and divide into 7 equal pieces.

• Repeat with the light and dark chocolate dough balls.

• You should now have 21 pieces of dough.

• Start by rolling each of the light brown pieces into a small hot dog shape.

• Then using a rolling pin roll each of the dark chocolate hunks into flat oval.

• Place the light chocolate sausage onto the flat dark chocolate oval.

• Using a pastry brush lightly coat the edges of the dark chocolate with milk.

• Then fold the dark chocolate over the light chocolate as if you were wrapping a hot dog bun around a hot dog.

• The result should look like a chocolate cigar.

• Now take the white dough and toll into an oval with the rolling pin.

• Repeat the process by placing the dark chocolate wrapped ‘sausage’ onto the white dough oval.

• Paint the edges of the white dough with milk and then fold it over the dark chocolate, closing the seems.

• The result should now look like a log with a light chocolate center, a wrapping of dark chocolate, and then a final wrapping of white dough.

• Repeat this process with the remaining dough until you have 7 logs.

• Now, roll each log lengthwise with your hands, until it becomes doubled in length. Like a long snake.

• Slice in half.

• You should now have 14 skinny logs.

Bake the Loaf

• Prepare loaf pan with parchment paper

• Stack dough logs into the pan.

• Cover with a light tea towel and place in a draft free warm location to puff and double in size. At least an hour.

• Preheat oven to 375 .

• Then turn down to 350 F and place loaf into the oven.

• Bake for 35-45 minutes or until inner temperature reaches 190 F.

• Place pan on a cooling rack for 5-8 minutes.

• Remove loaf from pan.

• Let bread cool another 10 minutes.