For this month Home bakers challenge Manjula Kanted from Desi Fiesta has suggested four bread varieties
1. Rainbow swirl classic bread
2. Fresh strawberry chocolate stuffed pull apart/ Monkey bread
3. Chocolate marble Asian bread (roux method)
4. Anadama Bread
I chosed Asian Marble bread becoz kids love chocolate in their breads. Thanks Priya sis and Manju for this wonderful challenge, somehow i got the marble pattern and kids loved it with nutella 🙂
Adapted from here
Ingredients for Water roux
1/3 cup bread/All Purpose flour
1 cup water
Ingredients for Main Dough
Bread flour/All Purpose Flour (Maida) – 2 ½ cups (I used APF)
Sugar – 3 Tbsp
Butter – 2 Tbsp
Milk powder – 3 Tbsp (Refer Note 1)
Unsweetened Cocoa powder – 1 Tbsp
Water – 100 ml (I used only 2/3 of it)
Active Dry Yeast – 1½tsp
Salt – ½tsp
Method for Water roux
- In a small pan, mix water and flour for water roux, place in a low heat and stir constantly until the temperature reach 65°C (150°F)
- If you do not have a thermometer, cook until ripples form (shiny and glossy check the pictures here).
- Set aside to cool by covering with a plastic film.
- In the bread machine vessel or a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
- Knead it until it forms soft dough.
- Add the butter and knead until the butter incorporates into the dough.
- Divide the dough in approximately 2/3 and 1/3 portions.
- Remove the small portion and set aside by covering with a plastic/cling film.
- Knead the bigger portion until the dough is smooth and elastic.
- If you need sprinkle bit water and the consistency should be elastic and smooth…
- Set aside in a bowl by covering the dough with a plastic/cling film.
- Take back the small portion and knead it again and add cocoa powder and water as needed (Just sprinkle and don’t add too much water)
- Knead until the dough is smooth and elastic.
- Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.
- Let both dough proof until the dough doubles to its original size (Minimum 1 hour).
- Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
- Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches (Pic 1).
- Layer the chocolate rectangle in between the white rectangle (Pic 1 and 2).
- Flatten the rectangle and cut in 2 equal portions (Pic 3).
- Layer one piece on top of the other and flatten again (Pic 4).
- Repeat this procedure a couple of times.
- Cut the flatten dough into 3 equal pieces (Pic 5).
- Then again cut into 3 equal strips.
- Gently roll the strips and place 3 together (Pic 6) and make a braid (Pic 7).
- Place the braided bread in the tins (Pic 8).
- Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size, i kept 1 hour (Pic 8).
- Meanwhile, preheat oven at 350°F.
- Bake for approximately 20 minutes.
- Remove from the oven and brush with melted butter.
- Remove from the tin and transfer to a wire rack to cool.
- Cut in to slices and serve with any spread as you wish…
- Goes well with Nutella, Cream Cheese and Fruit Jam spreads.