Leopard print choco vanilla bread
Leopard print choco vanilla bread

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, leopard print choco vanilla bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

It comes in many shapes, sizes and flavors, like this everything bagel monkey bread, or this lemon-glazed Earl Grey tea bread. There's even the often forgotten but equally amazing, bread pudding. I took upon this baking this leopard print cocoa vanilla brioche one night when I realised that I hadn't baked something in a long time and was desperate to put my oven mitts on!

Leopard print choco vanilla bread is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Leopard print choco vanilla bread is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have leopard print choco vanilla bread using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Leopard print choco vanilla bread:
  1. Get 1 tsp salt
  2. Get 1 packet active dry yeast
  3. Prepare 2 cups all purpose flour
  4. Prepare 1 cup lukewarm milk
  5. Make ready 1/3 cup cocoa powder
  6. Get 1/3 cup cocoa powder dark
  7. Get 1/4 cup sugar
  8. Get 2 tbsp oil
  9. Take 1 tsp vanilla essence

What looks like a regular loaf from the outside displays beautiful leopard print when sliced into - for a sweet bread to impress. Leopard print bread is one those few loaves of bread which are visually very appealing. The subtle color between the light brown and dark brown makes the whole bread look very beautiful. If you love bread and if you like the flavor of chocolate in your bread then this bread is for you.

Instructions to make Leopard print choco vanilla bread:
  1. Add sugar to lukewarm milk.Mix well and add yeast to it.Keeep this aside for 5-10 mins till the milk froths.
  2. Take all purpose flour,add salt,vanilla essence and oil to it.Mix well and start kneading with the frothed milk into a soft pliable dough for about 10-15 minutes.
  3. 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 buttered bowl. Cover with plastic wrap.
  4. Cut the remaining portion of dough into two pieces, one slightly larger than the other. Incorporate the cocoa powder and 1 tablespoon of milk into the larger piece, kneading until you achieve a uniform light brown colour. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap.
  5. Incorporate the dark chocolate cocoa and coffee powders with a teaspoon of milk into the remaining dough ball, kneading well until you have a uniform dark brown colour. Form the dough into a smooth ball, place into a buttered bowl, then cover with plastic wrap. Allow all three doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour.
  6. Grease a loaf pan.
  7. Once doubled, remove each dough ball from it's bowl one at a time and punch it down. Portion each ball of dough into seven equal parts, forming the parts into smooth balls and then covering all of the dough with plastic wrap to keep it moist.
  8. Take a light brown dough ball and roll it out into a small rectangle. Roll the long side of the rectangle up tightly to form a long log, taking care not to allow any air to become trapped inside. 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 lightest dough balls and roll a rectangle. Roll the light and dark brown dough log inside of the rectangle
  9. When dough has risen again, remove the sheet pan and plastic wrap, brush the top of the loaf with whole milk and bake for 35 to 40 minutes. When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then turn out loaf and finish the cooling process on a wire rack for at least one hour before slicing and serving.

This bread uses small quantities of cocoa to get the leopard patches. Hence this bread can be said to be a. My favorite way to enjoy this chocolate and orange milk bread is a warms slice with a thin slather of peanut butter or chocolate hazelnut spread! You can also use it for a peanut butter and jelly sandwich. If you feel the bread has gotten stale or no longer fresh, try turning it into bread pudding or french toast.

So that’s going to wrap it up with this special food leopard print choco vanilla bread recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!