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Giraffe Print Loaf Bread

I have been wanting to make this loaf bread for quite a while, just that I didn't manage to buy a Pullman loaf tin for this.



So I was very happy to have seen some sharing on Facebook, on how to bake using just the bread machine! Naturally I had to try it out :p



Giraffe Print Loaf Bread - Recipe from LamaShania
Ingredients:
 Main Dough
- 250g bread flour
- 190g milk
- 25g sugar
- 15g butter
- 2g salt
- 3g yeast

Cocoa Dough
- 315g main dough
- 15g cocoa powder
- 10g water (you may use lesser of it)


Method:
1.  Place ingredients, except butter, into bread machine to knead into dough. (Panasonic SD-P104, Menu 11)

2.  When a dough has formed roughly, add in butter to knead.

3.  Separate out 315g of the dough. Roll the remaining dough into a ball, and place it in a bowl or container dusted with a little flour. Cover and place into the fridge as you knead the chocolate dough.

4.  Add in cocoa powder and a little of the water into the 315g of dough from (3). You may not need to add in all of the water. So you can drizzle in a little, as the dough kneads, if you think the dough is a little too dry.

5.  Shape the chocolate dough into a ball and place it in a bowl. Cover with cling wrap or damp cloth. Take the main dough out of fridge. Proof both portions of dough for 40 mins.

6.  For the main dough, you can separate into 50g x 1, 40g x 3. The weight of dough may differ, so I usually will weigh the total weight of the dough and divide accordingly. Roll the dough into balls.

7.  Do the same to separate the dough for chocolate dough (one portion bigger than the others). Roll into balls.

8.  Start Panasonic SD-P104 bread machine on Menu 8 without the bread pan. 

9.  Take one of the chocolate dough ball. Press horiontally and vertically onto the dough, using your rolling pin. It will show you a + shape imprinted on the dough. Roll into rectangular shape in such a motion: centre and upwards (away from you), centre downwards (towards you).

10.  Roll on the long side of the rectangular dough, into a swiss roll pattern.  Seal ALL the open ends of the roll.

11.  Roll out the main white dough into rectangular shape. The length should be the same as the chocolate dough. I will put the chocolate dough by the side for comparison. Place the roll of chocolate dough on the white rectangular dough. Pull up the long sides of the main white dough, over the chocolate dough, and seal all around the open ends.

12.  That is considered as 1 complete roll. Set aside and do the same for the rest of the dough.

13.  Cut all the rolls of dough into half. So you would have 8 portions of dough now.

14.  Place dough into bread machine (take the kneading blade away). There would be a side of the dough that is sharper and sealed, and another side which is opened (you can see the chocolate dough). Place the portions of dough in such a way that the ends are alternating. Start with: 3 smaller portions on bottom layer, 2 larger portions in the middle, and 3 smaller portions on top.

15. Place the bread pan into the bread machine when it beeps. You can also place the bread pan into the machine if you complete before it beeps. Just make sure the machine is not in kneading mode. The dough will proof now.

16. Bake till complete. You might want to check on the dough a few mins before cycle is complete, to ensure the crust is not burnt.




2 comments

  1. Hi, do you have picture for step 8,9,10,11?
    Not really sure how to shape the dough.

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    Replies
    1. Hi ismee! :) I haven't had time to take pictures of the shaping process. You can click on LamaShania's link. Hers is a video tutorial. Let me know how it goes!

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