Leopard Print Sandwich Bread – Video Recipe

Leopard print in sandwich bread – Sounds amazing, right? Yes, a little work and you are guaranteed with a beautiful sandwich bread at home. You can even make multi coloured breads using the same technique and with a bit of creativity, you can make very colourful loaves using vegetable puree and artificial colours. I have already posted a leopard bread in blog, years back and for that, I used my eggless Brioche recipe as the base. The bread dough is quite soft, even though so many have tried it successfully, some had to face issues while shaping.

So this time, I tried my basic sandwich bread recipe, which is not an enriched dough, so can be handled easily even by beginners. I have included the video this time, to make it easier to understand. Nowadays, I post regularly in YouTube, once a week, on Sunday and that is the only time I have been updating the blog too. With the online classes, it has become really hectic, as I am the only person who needs to do everything. So my blog is seeing lesser posts nowadays, but still I try to make some amazing recipes every week.

If you find my recipes good, please subscribe to both my blog and YouTube channel. You will receive updates whenever a new post/ video is up. I have used instant yeast in this recipe. But if you have dry yeast, you need to add a little bit of water from the recipe itself, prove it first and then add it to the flour mix. Do not add it directly because if you haven’t activated dry yeast, it won’t work. Do try this recipe and comment below on how you liked it. If possible, you can also share your photos through FB messenger or Insta. Looking forward to seeing your creations.

Cup Used 200 ml

Makes one 7 1/2″ * 4 1/2 ” loaf

Ingredients:

Flour – 3 1/4 cup / 425 gm

Instant Yeast-1 tsp

Water / Milk -1.125 cup + 2 – 4 tbs / 230 ml + 25 – 50 ml

Sugar- 1 1/2 tbs

Salt-1/2 tbs

Oil / Ghee -1 tbs

For The Light Chocolate Dough:

Cocoa Powder – 1/2 tbs

For The Dark Chocolate Dough:

Cocoa Powder – 1 tbs

Instant Coffee Powder – 1 tsp

Water – 1/2 tbs

Procedure:

In a bowl mix together flour, salt, sugar and yeast.

Add the oil and water and mix to form a soft and slightly sticky dough.

Transfer to the counter.

Knead it for 10 minutes until smooth, soft and elastic.

Take a small piece of dough and set aside.

Divide the remaining dough into two equal portions. To one portion add the smaller set aside piece. This is our main dough.

Divide the other portion into two equal portions.

To one portion add 1/2 tbs cocoa and knead to mix.

To the other portions, add one tbs of cocoa, instant coffee and water and mix to combine everything.

Oil three bowls and place the dough portions inside.

Rotate the bowl to coat the dough with oil.

Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.

Now transfer the  chocolate dough back to counter.

Divide both into seven equal portions and roll each potion into a small log.

Roll out the darker dough into a thin rectangle, place the lighter dough log inside and roll to cover. Do this for all seven portions.

Now divide the main dough into eight equal portions and roll each into a log.

Roll log into a rectangle, place the prepared chocolate roll inside and bring together the edges and pinch and seal.

Do this for all the seven rolls.

Line and grease a loaf tin and arrange all the seven rolls inside.

Use the eighth portion of main dough to fill in the gaps.

Cover and set aside for 20 minutes.

Preheat your oven for 200−C.

Give the dough a milk wash and bake the bread for 35-45 minutes in oven.

Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.

Gently use a spatula to release the bread from the sides of the tin.

Flip it to release the bread from tin.

Let it cool on wire rack.

Slice it with a long serrated bread knife only when it is completely cool.

Leopard Print Sandwich Bread Recipe

Print Recipe Pin Recipe

Course Breads

Cuisine International

Servings 1 Loaf

Ingredients

  

• cup Flour - 3 1/4/ 425 gm
• Instant Yeast-1 tsp
• ml Water / Milk -1.125 cup + 2 - 4 tbs / 230+ 25 - 50 ml
• Sugar- 1 1/2 tbs
• Salt-1/2 tbs
• Oil / Ghee -1 tbs
• For The Light Chocolate Dough:
• Cocoa Powder - 1/2 tbs
• For The Dark Chocolate Dough:
• Cocoa Powder - 1 tbs
• Instant Coffee Powder - 1 tsp
• Water - 1/2 tbs

Instructions

 

• In a bowl mix together flour, salt, sugar and yeast.
• Add the oil and water and mix to form a soft and slightly sticky dough.
• Transfer to the counter.
• Knead it for 10 minutes until smooth, soft and elastic.
• Take a small piece of dough and set aside.
• Divide the remaining dough into two equal portions. To one portion add the smaller set aside piece. This is our main dough.
• Divide the other portion into two equal portions.
• To one portion add 1/2 tbs cocoa and knead to mix.
• To the other portions, add one tbs of cocoa, instant coffee and water and mix to combine everything.
• Oil three bowls and place the dough portions inside.
• Rotate the bowl to coat the dough with oil.
• Cover with cling wrap and set aside for 1 hour to 1 1/4 hours or until the dough is double the size.
• Now transfer the  chocolate dough back to counter.
• Divide both into seven equal portions and roll each potion into a small log.
• Roll out the darker dough into a thin rectangle, place the lighter dough log inside and roll to cover. Do this for all seven portions.
• Now divide the main dough into eight equal portions and roll each into a log.
• Roll log into a rectangle, place the prepared chocolate roll inside and bring together the edges and pinch and seal.
• Do this for all the seven rolls.
• Line and grease a loaf tin and arrange all the seven rolls inside.
• Use the eighth portion of main dough to fill in the gaps.
• Cover and set aside for 20 minutes.
• Preheat your oven for 200−C.
• Give the dough a milk wash and bake the bread for 35-45 minutes in oven.
• Once the bread sounds hollow to tap, remove it from oven and let it rest for 5 minutes on a wire rack.
• Gently use a spatula to release the bread from the sides of the tin.
• Flip it to release the bread from tin.
• Let it cool on wire rack.
• Slice it with a long serrated bread knife only when it is completely cool.