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Preparation Time : 120
Cook Time : 35
Total Time : 155
all purpose flour 375 gms
Milk 250 ml
active dried yeast 1 tsp
sugar 35 gms
soften butter 20 gms
salt 1/2 tsp
Cocoa powder 20 gms
edible blue colour 4 drop
edible green colour 4 drop
edible red colour 4 drop
milk for kneading colour doughs 2 tsp
In a bowl add 1/2 cup lukewarm water and add active dry yeast and 1 tbsp sugar and leave it for 5 to 10 minutes till u see bubbles on top (it means yeast has been activated).
In a separate bowl add flour, salt, sugar, milk, activated yeast and knead a dough. It will feel little sticky first but as you keep on kneading it will become a soft dough.
Now add butter to the dough and knead again for atleast 20 minutes till it becomes a soft dough
Now separate 320 gms of dough and keep it covered for proofing for atleast 1 hour.
In the remaining dough add cocoa powder and a tsp of milk and mix by kneading it.
Now separate 200 gms of dough and keep it covered for proofing for 1 hour.
Now mix all the colours together and make black colour and mix it in the remaining dough by adding a tsp of milk and keep it covered for proofing for 1 hour.
When after an hour or so all the doughs have become double their size we will make small balls from all the doughs
First of all take cocoa powder dough and from it make 2 balls of 30 gms each and 5 balls of 20 gms each. Keep them covered.
From black colour dough make 2 balls of 35 gms and 5 balls of 20 gms each. Keep aside covered.
From white dough make 2 balls of 50 gms each and 5 balls of 40 gms each.
First of all take cocoa ball and flatten it with the help of rolling pin in the shape of oblong and then roll it in cylindrical shape along its length.
Take the black ball and flatten it in the same manner and place the cocoa roll in the black oblong and close it properly by sealing the edges by pressing.
Now take the white ball and flatten it in the same manner and place the black roll in the white oblong and seal the edges properly.
Now roll it the size double of your bread loaf tin and keep aside covered.
In the similar manner ready all the logs. Just make sure to use small balls with small balls of different colour and large with large ones.
Now grease butter on your bread loaf tin and cut the log into 2 halves (i.e. size of your tin) and place it in the tin randomly.
Cover and leave it till it doubles in size approx. 45 minutes.
Brush it with milk and bake in a pre heated oven at 180 for 30 to 35 minutes or until done. Tap the tin and see if it is hollow it is done.
Enjoy your Leopard Print Milk Bread with peanut butter/ cheese spread/Tea/Coffee or Milk :)
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