Wholemeal Chocolate Marble Swirl Toast Bread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Another water roux bread making that guarantee nicely, soft and fluffy bread. The coco brown and white swirl of marble look effect gave great color combination. Ingredients:
(a) |
1 slice cheddar sandwich cheese ( i didn’t put in because i ran out of stock) |
70g fresh milk |
20g bread flour (high protein flour) |
(b) |
260g bread flour ( i replaced part of the flour with 30g wholemeal flour) |
40g caster sugar |
1/4 tsp. salt |
1 tsp. (4g) instant yeast |
130g water |
(c) |
20g butter |
(d) |
25g chocolate chips ( i didn’t add this) |
2 tablespoons cocoa powder |
1 tablespoon water |
(make into coco paste) |
Directions:
1. 1) Tear Cheddar cheese into pieces. In a saucepan, over very low hear melt the shredded cheese with the milk. Stir till the cheese is melted. Add in the 20g of bread flour and stir quickly until flour mixture becomes thicker and form impression. Let cool. Cover and chill in the fridge for at least 60mins. (I did a night before and left in fridge.)
2. 2) Place Step 1 water roux starter together with the rest of the B ingredients in a mixing bowl and mix and knead into dough.
3. 3) Once form smooth dough, add in Ingredient C butter and continue to knead the dough until dough develops into elastic form.
4. 4) Takes out about 200g (white dough) from the dough and place in separate bowl.
5. 5) Add cocoa paste (ingredient D) into the balance dough and further knead to have the coco paste complete blend into dough to form coco color dough.
6. 6) At separate bowl manually knead in the chocolate chips into the dough that was removed from the original mixing bowl. (I omitted the chocolate chips and skipped this step)
7. 7) Place 2 dough in 2 separate mixing bowls, cover with cling wrap and let them rise till double in volume, about 80mins.
8. 8) Test the dough by finger test, if impressions remain, dough is proofed.
9. 9) Remove dough and punch down to remove trapped air as your knead. Shape into balls and cover with cling wrap, let the dough rest for 15mins.
10. 10) Flatten and roll out the cocoa dough into a 20cm square, and the chocolate chips dough into a 16cm square. Place the chocolate chips dough on top of the cocoa dough.
11. 11) Roll up dough like making swiss roll and place in a well-greased loaf tin.
12. 12) Cover the lid and let dough go thru 2nd proof for 60mins or until the dough rise up to 90% of the height of the tin.
13. 13) Bake at preheated oven at 180-190 degree C for about 30mins.
14. 14) Remove from oven and unmold immediately.
15. 15) Glaze with butter and cover with cloth to cool for at least 10 minutes before slicing.
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