Zebra milk bread
Dairy-free, egg-free, vegan friendly
Equipment
- 1 Stand mixer
- 1 loaf pan
Ingredients
Ingredients for the tangzhong
- 45 g bread flour
- 240 ml water
Ingredients for the main dough
- 440 g bread flour
- 1/2-1 tsp ground cinnamon optional
- 2 g instant yeast
- 3,5 g (1/2 tsp) fine salt
- 30 g light brown sugar
- 45 ml full fat soy milk room temp
- 100 ml water room temp
- 30 g vegan butter /butter
Ingredients for the cacao dough
- 20 g (2tbsp) Dutch processed dark cacao powder
- 2 tbsp espresso coffee, sweetened with 1 tsp sugar (optional)
Instructions
Make bread starter (tangzhong)
- Whisk water and flour in a small pan. Cook on medium heat until the mixture starts to thicken. Let cool down completely before using.
Make bread dough
- In the bowl of a stand mixer whisk dry ingredients except cacao. Add water, milk and tangzhong and knead until just combined. Cover with plastic wrap and let rest for 5 min.
- Add butter and knead until smooth and elastic (about 10 minutes).
- Divide dough into 1/3 and 2/3 portions.
- Shape the 2/3 piece into a ball and place into a greased bowl. Cover and set aside.
- Add cacao powder and espresso to the 1/3 dough portion and knead to combine. Cover and let rest until doubled in size (1h- 1h30).
- Roll out plain dough into a 20x30cm rectangle. Roll out cacao dough into a 20x15cm rectangle.
- Place cacao dough over one half of plain dough and fold the remaining plain dough over.
- Roll out to into a 20×30 cm rectangle again. Cut dough cross wise and stack the two doughs.
- Roll out to combine. Repeat the cut, stacking and rolling one more time.
- Cut dough into 3 equal stripes, lengthwise.
- Roll out each stripe into a rope and braid the 3 ropes together. Fold ends under so that the bread fits the pan.
- Let rise for 50 min.
- Preheat oven to 175C degrees, brush bread with soy milk and bake for 30-35 minutes. Let cool down into the pan for 15 min then cool completely on a rack.