Most of the leopard print breads that I have seen are made with cocoa for the brown colours print but mine can be consumed with savoury filling as it is made with charcoal powder and dark brown sugar! Imagine. Eating a sandwich with cocoa powder, ham and cheese? Yuck! It can be so clashed and not yummy!!! Yet, my brown sugar and charcoal leopard print bread is perfectly fine to be consumed with ham and cheese or any sandwich fillings. And it can be either savoury or sweet.
Now, do you want to know how I baked this super cute super cool super versatile super soft leopard print bread?
My Super Soft and Cute Leopard Print Sandwich Bread
It is made with charcoal and dark brown sugar!
No artificial colouring! And NO cocoa so I make ham and cheese sandwich with it!
My un-sliced leopard print bread...
OMG! It worked! And it's so cool!!!
I'm pretty sure that there are many videos showing how to bake a leopard print sandwich bread but if you like to bake my super soft version, you can watch my detailed and concise video to see how I baked mine.Music: Bensound
Wow!
I'm very impressed! Are you? LOL!!!
"Hey sweetie, I noticed that you are not excited with this cute leopard bread. Why?" I could see that my son was pouting his lip when I showed him the loaf.
"My friends will laugh at me when they see me eating this leopard bread." said my son.
"Ok. Do you still want me to make your sandwiches with this bread?" I asked.
"Ok." said my son and I can't tell it's a reluctant ok.
Subsequently, I did used the leopard print bread to make sandwiches for my son's school lunches. He came home telling that he was teased but the brown sugar part of the bread was good. What can I say? Bloody teenagers! LOL!!!
For the bread dough:
220g water at room temperature about 25°C / 75°F
330g bread flour with 12% protein
10g milk powder - please do not replace milk powder and water with milk.
20g caster sugar
2g salt
30g unsalted butter, softened at room temperature
1 tsp instant yeast
To color the dough:
black color - 3g charcoal powder
brown colour- 40g dark brown sugar, mixed with 5g water and 20g flour
vegetable oil or vegetable oil spray to grease loaf pan and its lid
extra flour for dusting and shaping but please use the minimal amount
Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to mix and knead the dough for 30 mins until it is smooth and elastic. Then, pause setting.
If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. It is important that the dough has to be elastic and stretchy.
Divide dough into 3:2:2 ratio which is about 250g: 170g: 170g. The 3 parts dough is the plain white dough. One of the 2 parts is the charcoal dough and the other one is the dark brown sugar dough.
Use your hands or electric mixer with an hook attachment or breadmaker to knead the colours into the black and brown dough accordingly.
If you are using a breadmaker for proving, place the plain and colored dough back into the breadmaker with strips of baking paper to separate them. Resume setting and allow them to prove for 60 mins or until doubled in size.
If you are not using a breadmaker for proving, place the plain and coloured dough separately in large mixing bowl. Cover with cling wrap and allow them to prove in a warm and humid place for about 60 mins or until doubled in size.
Grease loaf pan and its lid with oil or cooking oil spray.
To shape, divide each plain or coloured dough with 3:3:2:2:2:2:2 ratio.
For plain dough, it is 45g:45g:30g:30g:30g:30g:30g.
For the brown sugar dough, it is 37g:37g:25g:25g:25g:25g:25g.
For the brown sugar dough, it is 30g:30g:20g:20g:20g:20g:20g.
Shape all divided portions into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion of dark brown sugar dough into long and flat oval shape (about 20 cm length) on a lightly floured non-stick surface. Use your fingers to pick the longer side of the dough and roll the dough into a long Swiss roll (about 20 cm length). Repeat this rolling step with the remaining dark brown sugar dough.
Use a rolling pin to roll each portion of charcoal dough into long and flat oval shape (about 20 cm length). Wrap each dark brown sugar dough on each rolled charcoal dough and it is ok if the dark brown sugar dough is not fully wrapped. Repeat this rolling and wrapping step with the remaining charcoal dough and the large dark brown sugar dough should be wrapped with the large charcoal dough.
Use a rolling pin to roll each portion of plain dough into long and flat oval shape (about 20 cm length) and it should be large enough to fully wrap the charcoal dough. Wrap each charcoal / dark brown sugar dough with each plain dough, making sure that the coloured dough is fully enclosed.
Repeat this rolling and wrapping step with the remaining plain dough and the larger charcoal / dark brown sugar dough should be wrapped with the larger plain dough.
Stack all dough randomly into the prepared pan. Press the top of the dough lightly to form an even surface. Allow the loaves to prove for another 1 hr or until the dough is going to reach the maximum height of the loaf pan. Cover loaf pan with its lid.
Preheat oven at 180°C. Bake at 180°C for 25 mins or until thoroughly baked. If your breads are not covered with the loaf pan lids and the top of the breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 10 mins of bake and continue to bake until thoroughly baked.
When the bread is removed from the oven, remove the lids and unmould the bread immediately. Transfer bread on a wire rack to cool it completely.
Slice and serve.
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