Leopard milk bread
Dairy-free, egg-free, vegan
Equipment
- 1 20 cm loaf pan, stand mixer with hook attachment
Ingredients
Ingredients for the starter (tangzhong)
- 45 g (3 tbsp) bread flour 240
- 240 ml (1 cup) water
Ingredients for the dough
- all the starter (tangzhong)
- 440 g (3 1/2 cups) bread flour
- 2 g instant yeast (or 1 pack active dry yeast)
- 30 g light brown sugar
- 3,5 g (1/2 tsp) fine salt
- 45 ml full fat soy milk room temp
- 100 ml water room temp
- 30 g vegan butter softened
Ingredients for the light brown dough
- 1 tsp cacao powder
- 1 tsp soy milk
Ingredients for the dark brown dough
- 1 tbsp Dutch processed cacao powder
- 1 tbsp soy milk
Instructions
Make the starter (tangzhong)
- Whisk water and flour in a small pan. Cook on medium heat until the mixture starts to thicken. Cover and let cool down completely before using.
Make the main dough
- In the bowl of a stand mixer whisk flour, yeast, sugar, salt. Add milk, water and starter and knead until just combined. Cover with plastic wrap and let rest for 5 min. Add butter and knead until smooth and elastic (about 15 minutes).
Make the brown doughs
- Divide the dough into two parts, one slightly larger than the other.
- Roll the larger portion into a smooth ball and place it in a greased bowl. Cover with plastic wrap.
- Cut the remaining portion of dough into two pieces.
- Incorporate 1 tsp of cacao powder + 1 tsp milk into one piece, kneading until you achieve a uniform light brown color. Roll the dough into a smooth ball, and place into a greased bowl then cover with plastic wrap.
- Add the dark cacao and milk to the second dough , kneading well until you have a uniform dark brown color. Shape into a ball and place into a greased bowl, covered.
- Allow all three doughs to rise, covered, until they have doubled in size, about 1h.
Shape the bread
- Once doubled , punch down each dough ball to remove air.Portion each ball of dough into 8 equal parts, cover with plastic wrap to keep them moist.
- Take one light brown dough balls and roll it out into small rectangle. Roll the long side of the rectangle up tightly to form a long log. Repeat with all dough balls. Cover and set aside.
- Next take a dark brown dough ball and roll it into a small rectangle, as long as the light brown log.
- Wrap the dark brown rectangle around the light brown one and set aside.
- Finally take one of the plain balls and roll into a rectangle. Roll the light and dark brown dough log inside of the rectangle and stretch to fit the pan. Place all the logs into the greased pan.
- Cover the loaf pan in plastic wrap, set a sheet pan on top and set aside to rise for another 50 minutes.
- Halfway through the proof, preheat oven to 175C /350F degrees. When dough has risen, brush the top of the loaf with soy milk and bake for 35-40 minutes.
- When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack for at least one hour before slicing and serving.