CHOCOLATE MARBLE BREAD

All along I've baked rolls and bun with different filling but this time trying my hand to bake something different. Using sweet bread dough, this Chocolate Marble Bread  is born.

I halved the recipe but I suggest you follow the recipe below since my experiment yields a thin loaf, it only fills half of the loaf pan. You can also use ring pan.

Though they turned out not so perfect but Chocolate Marble Bread  tasted incredibly wonderful. Hope my next attempt will be better that this one.



CHOCOLATE MARBLE BREAD
Yield :   One loaf

4 C all purpose flour
2 T  cocoa powder
1/4 C warm water
4 tsp dry yeast
1/2 C melted butter
1 T sugar
1  1/2 tsp salt
6 T  sugar
200 ml warm milk

METHOD

* Place yeast,  a tablespoon sugar and warm water in a small bowl. Keep for 10 minutes or until foamy.

* Combine together 3 cups of flour, remaining sugar, butter, salt, milk and yeast mixture in a mixing bowl, mix until soft dough is formed using stand mixer of by hand.

* Divide dough in thirds. Add cocoa powder to one third of the dough and add part of remaining flour to form a stiff dough. Also add remaining flour the balance of the dough. Knead for 10 minutes for each portion (cocoa and plain) , keep covered in an oiled bowl for 2 hours or until double.

* Release the air from the dough, roll out the plain dough into rectangle and place the cocoa portion on top. Roll up jelly roll style starting from the long side. . Cut into 20 pieces .

* Place into greased 8 in tube/loaf pan in layers. Leave to rise for 1 hour. Towards the end of raising time, preheat the oven @ 190 C.

* Bake for 25-35 minutes or until lightly browned. Remove from pan immediately and cool on wire rack.

Linking to Yeastspotting 12-10-10

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