After a short week of flat breads and a whole week of delicious chat recipes, we now come to the third week of the mega blogging marathon – Cooking Carnival. As I mentioned in my introduction post, I am here with six bread recipes this week. If you have followed my blog for some time, you might know that I love bread baking and I have a vast collections of breads in the six years of blogging ( I have 87 recipes so far). Do take a look at my bread page (click to view page) to know about all the recipes. When Valli announced the theme, I chose to do 26 breads and even completed nearly 14 breads before I felt that it was too taxing. So I just skipped doing the remaining breads and went for five different categories.
This leopard bread is one of the breads which I made months back as soon as I decided on the recipes. I have made eggless brioche loaf previously and used the same recipe for this leopard brioche loaf. The pattern looks so beautiful and the method is not so difficult. Until I saw the video, I couldn’t guess how they made the pattern. I saw so many videos before attempting this and should say that I was so happy with the result.
The prints are made with cocoa dough. And even in the cocoa dough there are two variation, one is a lighter dough with less cocoa and the other is a darker dough with more cocoa and coffee powder. This bread is not sweet and makes a good base for sandwiches, toasts and bread puddings. This is an enriched bread which uses butter and eggs. I substituted eggs with butter milk and it turns out so soft and the texture of the crumb is amazing. My daughter loved it. And even her friends loved it. She took it for her snack and shared with her friends. Her friend even wanted it the next day.
Ingredients:
Flour / Maida – 2 cups
Instant Yeast – 1 1/4 tsp
Sugar -1/4 cup
Salt – 1/2 tsp
Butter – 1/2 cup
Milk – 3/4 cup
Vinegar – 1 tsp
Vanilla Essence – 2 tsp
For The Prints:
Lighter Dough:
Cocoa Powder – 1 tbs
Milk – 1 tbs
For The Darker Dough:
Cocoa Powder – 2 tbs
Instant Coffee Powder – 1/2 tsp
Milk – 2 tbs
Procedure:
In a bowl mix together flour, salt, sugar and yeast.
Add milk and vinegar and set aside for 5 minutes.
Once it curdles, add vanilla essence and add it to the flour.
Mix to form a rough dough.
Add the butter and mix well to incorporate.
Transfer dough to counter and knead for 10 – 12 minutes or until the dough passes the window pane test.
Divide dough into two.
Place one half in a bowl and cover with cling film and set aside.
Divide the remaining dough again into two.
Mix together cocoa powder and milk for the lighter dough.
Add the paste to the one portion.
Knead well until incorporated.
Place in a bowl and cover with cling film and set aside.
Now mix the cocoa powder, coffee and milk for the darker dough.
Add it to the remaining dough and knead well until incorporated.
Place this in a separate bowl and cover with cling film.
Allow all the doughs to rise for one hour.
Now remove the dough from the bowls, deflate them and divide each into 7 equal portions.
Let us now shape the leopard bread.
Take one portion of the lighter dough and roll it out into a log of 5” length.
Now take the darker dough, roll it into a cylinder of 5” long and then with a rolling pin roll it into a thin oblong disc.
Place the lighter roll inside the disc and bring the sides of the darker disc together to cover the log.
Pinch ends.
Now roll the white dough into a 5” log and then roll into an oblong disc.
Place the already prepared log in the white disc and now bring the sides of the white dough together to seal the log inside.
Prepare all the seven logs like this.
Roll each log to the length of the tin.
Arrange all the logs inside the tin.
Cover and set aside for 30 minutes.
Preheat oven to 200C.
Brush the top of the loaf with milk and bake in th elower rack in the preheated oven for 40 – 50 minutes or until the top is golden.
Remove from oven and set aside for 5 minutes.
Gently remove the loaf from the tin and allow it to cool completely before slicing.
Slice it and serve with a spread of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Eggless Brioche Leopard Bread
Ingredients
Ingredients
- Flour / Maida – 2 cups
- Instant Yeast – 1 1/4 tsp
- Sugar -1/4 cup
- Salt – 1/2 tsp
- Butter – 1/2 cup
- Milk – 3/4 cup
- Vinegar – 1 tsp
- Vanilla Essence – 2 tsp
Lighter Dough
- Cocoa Powder - 1 tbs
- Milk - 1 tbs
For The Darker Dough
- Cocoa Powder - 2 tbs
- Instant Coffee Powder – 1/2 tsp
- Milk – 2 tbs
Instructions
Procedure
- In a bowl mix together flour, salt, sugar and yeast.
- Add milk and vinegar and set aside for 5 minutes.
- Once it curdles, add vanilla essence and add it to the flour.
- Mix to form a rough dough.
- Add the butter and mix well to incorporate.
- Transfer dough to counter and knead for 10 – 12 minutes or until the dough passes the window pane test.
- Divide dough into two.
- Place one half in a bowl and cover with cling film and set aside.
- Divide the remaining dough again into two.
- Mix together cocoa powder and milk for the lighter dough.
- Add the paste to the one portion.
- Knead well until incorporated.
- Place in a bowl and cover with cling film and set aside.
- Now mix the cocoa powder, coffee and milk for the darker dough.
- Add it to the remaining dough and knead well until incorporated.
- Place this in a separate bowl and cover with cling film.
- Allow all the doughs to rise for one hour.
- Now remove the dough from the bowls, deflate them and divide each into 7 equal portions.
- Let us now shape the leopard bread.
- Take one portion of the lighter dough and roll it out into a log of 5” length.
- Now take the darker dough, roll it into a cylinder of 5” long and then with a rolling pin roll it into a thin oblong disc.
- Place the lighter roll inside the disc and bring the sides of the darker disc together to cover the log.
- Pinch ends.
- Now roll the white dough into a 5” log and then roll into an oblong disc.
- Place the already prepared log in the white disc and now bring the sides of the white dough together to seal the log inside.
- Prepare all the seven logs like this.
- Roll each log to the length of the tin.
- Arrange all the logs inside the tin.
- Cover and set aside for 30 minutes.
- Preheat oven to 200C.
- Brush the top of the loaf with milk and bake in th elower rack in the preheated oven for 40 – 50 minutes or until the top is golden.
- Remove from oven and set aside for 5 minutes.
- Gently remove the loaf from the tin and allow it to cool completely before slicing.
- Slice it and serve with a spread of your choice.
Wow, you baked 14 breads and then changed the theme!! Looking forward to see what all you baked. The leopard pattern looks really beautiful. I can imagine how thrilled Sruthi must have been seeing the bread.
Hi Gayathri, i had made leopard pattern bread few weeks back and got the pattern and texture perfect. But since i had added only 1 tbsp sugar for 3 cups maida, my bread turNed to be a bit bitter. Though my daughter enjoyed eating it with butter and icing sugar, i was upset as to why didnt i think of adding more sugar 🙁 i was concentrating more on the technique i guess 🙂
You are amazing !Kudos on your baking skills . Well if I were to bake this I would not see a single video , just go according to your directions , i know they are perfect !
Super super like.
Oh Gayathri!! What should I say. I’m falling in love with your baking day after day.
Mam I am big fan of yours as u have such a fantastic recepies,which are totaly egg less.mam I want to start home baking(commercialy) and for that I want a oven or microwave.plzzz guide me best oven and its capacity.
You can go for Morphy Richards 60 Lt or Sunflame 66Lt OTG which would be best for home baking business. I don’t think MW would be good. All the best for your venture..
Bread looks awesome, worth the time and energy. ….. plz visit my blog too and share your valuable comments. Thank you.
Hi Gayathri, I’m tempted to make this bread today looking at your pictures. I wanted to know what size tin you used and did you make two loaves with this recipe? Wondering because you said to make 7 equal pieces of the dough and there are four logs in your tin. Thanks a lot.
I have used a 7 1/2″ * 4 1/2″ loaf tin. You need to layer the logs one on top of the other to build the bread.
Thank you so much for your prompt reply. Shall let you know how it goes.Many thanks
Hi Gayathri
I made the bread today. It’s turned out ver soft and tasty. Thank you so much for this wonderful recipe. My children loved it not just for the taste but also for its visual appeal.
Omg this is so beautiful looking bread.I am so going to try it soon.
That is a stunning loaf of bread, Gayathri. I am just drooling over the pictures.
stunning superb amazing great yummy drooling.. I am not able to find proper words. Kudos to your efforts. love it
Even i have baked this bread, but yet to post it. Yours came out extremely beautiful Gayathri.
I am just speechless looking at the bread. The bread looks so beautiful and love the texture of it.
14 breads later u choose different themes ?? wow 🙂 short of words to express this.. I am inclined more towards breads than cakes – these would make my kids very happy ! bookmarked one more from ur blog now 🙂
After 14 bakes it was taxing? Wow ! You are patience personified. I wish I can get some from you. I had seen this bread on FB and was intrigued but if went to check out I would have missed all others.
This is an amazing bread. Bookmarking it.
I try to stay away from baking as much as possible to avoid the calories involved but you are tempting me with all these breads. This one looks pretty with that pattern.
Do you suggest to use only that size loaf pan you mentioned?
Yes Suma. This size pan would be perfect.
I have been wanting to make this bread since a long time. Never get the courage to do it. Now I am tempted to give it a shot!!
What a pretty pretty looking leopard bread Gayathri. It looks absolutely stunning.
This looks so stunning and tempting! I am bookmarking all your recipes to make for my parents who are visiting next month and they only have eggless which makes me very nervous. Hope I succeed
That’s really one stunning bread Gayathri!..and wow 14..and I know you are ready for bakeathon..lol..very nicely done yaar!
I wanted to do this bread for a long time now gayathri, even bough a darker color cocoa for the same. But dont know why haven’t got the mojo for baking bread yet!!
Leopard pattern looks very pretty, no wonder shruti enjoyed it a lot!!
Hi mam i tried your reciep it came out very beautiful thank you mam
That is wonderful. Thanks for trying.