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.
