Description
A recipe for soft, swirled bread combining plain and chocolate doughs, typical of Asian-style milk bread.
Ingredients
Scale
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon instant dry yeast
- 2 large eggs
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 tablespoon cocoa powder
- 1 tablespoon hot water
Instructions
- Warm the milk slightly. Dissolve 2 tablespoons of sugar and yeast in the warm milk. Let stand for 5 minutes until foamy.
- In a large bowl, combine flour, 1/4 cup sugar, and salt.
- Add the yeast mixture and eggs to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth. Add the softened butter gradually while kneading. Continue kneading for another 10 minutes until the dough is elastic and passes the windowpane test.
- Divide the dough into two equal portions.
- For the chocolate portion, mix the cocoa powder with 1 tablespoon of hot water to form a paste. Knead this paste into one dough portion until fully incorporated and the color is uniform.
- Place both the plain and chocolate dough balls in lightly oiled bowls, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down both doughs gently. Roll each dough into a rectangle of similar size.
- Place the chocolate dough rectangle on top of the plain dough rectangle. Roll them up tightly together like a jelly roll.
- Cut the rolled dough lengthwise down the center, exposing the layers.
- Place the two cut halves side-by-side, cut sides facing up. Twist them gently around each other to create the marble effect.
- Place the twisted dough into a greased loaf pan (9×5 inch).
- Cover the pan and let the dough proof for 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
- Preheat your oven to 350°F (175°C).
- Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove from the pan immediately and cool on a wire rack.
Notes
- For a shiny crust, brush the top of the loaf with milk or an egg wash before baking.
- If the dough seems too sticky during kneading, add flour one teaspoon at a time.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Baking
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
- Cholesterol: 45
Keywords: chocolate marble bread, asian milk bread, tangzhong bread, soft bread, swirl bread, sweet bread