Leopard Milk Bread Recipes
LEOPARD MILK BREAD
Such a fun recipe, a lot of steps, but the results make it worth it. It looks pretty impressive and there's many on line videos that show the steps involved. I got this recipe from several. The milk gives this bread a lovely soft texture and the flavor is not sweet but just a hint of chocolate. I was not able to get much color difference in the green patch so thinking next time I'm picking up a black food color. TIP: Read over the recipe twice and maybe even look on line at a video before proceeding
Provided by Bonnie G 2
Categories Breads
Time 2h35m
Yield 1 Loaf, 6 serving(s)
Number Of Ingredients 12
Steps:
- Measure the ingredients, add salt to the flour and mix well, mix the milk, sugar, and yeast and stir until the sugar is dissolved .
- Add this mixture to the flour and knead to form a dough, initially it will be sticky but after kneading it for 5 minutes, it will turn soft.
- Now add butter and knead it for another 3-4 minutes. (Do the window test to know if your dough is done.).
- Take a small piece of dough, stretch it with your fingers and hold it against the window, the dough should not tear and it should stretch thin.
- Once the dough is ready, divide it into two parts, one slightly larger than the other to be precise. One dough should weigh 320 gms. Place the dough weighing 320 gms covered in a warm place until it doubles in size.
- To the second part of the dough add the ingredients mentioned under 'BROWN PATCH'. Knead it to form a soft dough that is brown in color.
- Now divide it into two halves, one slightly larger than the other. (To be precise, one half should weigh 205 grams.) Place the dough weighing 205 grams in a bowl covered to rise in a warm place.
- To the remaining dough add the ingredients listed under 'GREEN PATCHES' and knead into a uniform soft dough. Cover it and allow to rise until it doubles in size. (It took 1 and 1/2 hour for me.).
- Now divide the three dough into 7 parts each, a.Brown balls: 5 small, 2 slightly bigger, b.Green balls: 5 small, 2 slightly bigger, Celsius White balls: 5 small, 2 slightly bigger.
- Take the brown ball and roll it in the shape of oblong and cylindrical shape along it's length. Then take the green ball, roll it in the same manner, place the brown roll in the green oblong and close it. The brown part should be visible ( make sure you are rolling it the size of the loaf tin you are using.).
- Now take the white ball and roll it in the same manner, then place the coloured log in it and seal the dough. Roll it the size that is double of the tin.
- Continue this pattern the similar way for all the balls, make sure that large balls are rolled with large colored balls and the small one with small colored balls.
- Cut the log into 2 halves and place it in the tin randomly. Cover and leave in a warm place until it doubles in size.
- Brush it with milk and bake it in a preheated oven at 325F for 35 minutes or until it's done. Tap the tin and check if it's hollow, this means that it is done.
- Allow it to cool at room temperature on a wire rack before slicing it.
Nutrition Facts : Calories 274.7, Fat 5.5, SaturatedFat 3.2, Cholesterol 13.7, Sodium 242.5, Carbohydrate 49.7, Fiber 2.8, Sugar 5.8, Protein 7.8
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