Sunday, April 30, 2017

Chocolate Swirl Bread


I have been making buns and bread since the day my kids started high school.  I prefer to feed them homebaked buns as I was aware that  softener were added to the buns that were sold at the bakery and not wanting them to consume so much of this chemical stuff, I started to learn how to make bread and buns. Ever since my first sweet success in baking, there was turning back and  my kids enjoy homemade buns . From sausage buns to bacon filled buns.  Cheese buns are their all time favorite. Now , my kids are all married and working far from home but I am still making bread and buns for hubby and myself :) There is no stopping as I love making my own buns and bread. 

Hubby eats bread everyday. You can say he is a bread man. He loves plain bread. I love buns.  So we compromised.  We have bread and buns on alternate weeks.  Today I will share with you a simple to make Japanese Plain Bread recipe which I learned from YouTube. Bread Channel.  I tweaked it to suit my taste.  Turning it into a chocolate Swirl Bread instead .  I had so much fun making them. My hubby called it my 'play dough' time and he knows when to leave me alone unless he wants to be plastered with the dough LOL !


Making bread from the kneading to shaping them is so fun and so therapeutic for the soul. I love swirl breads as it gives me pleasure in stacking them in layers and rolling them into swiss roll.  One can never understand the joy of kneading a piece of dough manually unless he or she likes to make bread like me :p  Only a bread maker will understand another bread maker.






















Both are chocolate swirl bread...one the chocolate swirl starts from the inside out
and the other one starts from the outside in






















mmmm love the aroma of freshly baked bread






















so thankful they turned out nice






















soft and fluffy texture






















soft and fluffy texture






















once they have cooled down, use a serrated knife
 to cut them into desired thickness






















I love the Tarocco Orange Marmalade Jam 
(Crab Tree & Evelyn London)
on my slice of homemade bread


Chocolate Swirl Bread - adapted from Bread Channel - Japanese White Bread

To make the Plain Dough

2 cups all purpose flour
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest for 40 mins or till it rise double.

To make the Chocolate dough

2 cups all purpose flour + 3 tbsp of cocoa powder
1 tsp  instant yeast
2 tbsp sugar
1 tsp salt
25 ml milk
150 ml water
1 tbsp butter, melted

Method:
Put all the dry ingredients in a mixing bowl, give it a quick stir so that the ingredients are well combined.  Mix milk, water, melted butter together till well blended. Add into the flour mixture and using a wooden spoon, mix till a sticky dough is formed.  Take out the sticky dough and on a floured surface, knead till the dough become smooth . Shape into a ball and place on a greased bowl, covered with a damp towel and let it rest  for 40 mins or till it rise double.

To shape dough

Knock down the plain dough and chocolate dough - divide plain dough and chocolate dough into 6 equal portions each. Shape each portion into round ball and leave it to rest for  a further 10 mins.

To make the swiss roll, take one chocolate ball and one plain ball.  Roll them out flat and into a rectangular shape. Stack the plain rectangular on the chocolate rectangular and roll into swiss roll. Make three swiss rolls with the plain dough outside.
Repeat same process for the remaining balls but this time reverse, chocolate bottom and the plain one on top. So you will have 3 swiss rolls with chocolate on the outside and 3 swiss rolls with plain on the outside.  
 Grease two bread tins with butter and place  3 swiss rolls in one bread tin. Leave to proof for another 40 mins .  Bake at preheated oven @200deg C for 30 mins.  Knock the top surface and if you hear a hollow sound, it is ready to be taken out.  Turn out the bread and cool on a rack. Once cool, cut into slices of desired thickness with a serrated knife.

Enjoy !


2 comments:

  1. At first glance I thought it was chocolate swirl cake. Ha ha...didn't read properly. I think it is because I miss eating chocolate cake. Lol!

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    Replies
    1. Hahaha it does looks like a swirl cake :p

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