Wednesday, August 14, 2013

Chocolate Marble Asian Bread (Roux Method)

This was my first attempt at making bread .Making a bread recipe for the first time I am bit scary. But finally it turned out delightful!This Bread I baked for Home Baker's Challenge -4

Ingredients:Water roux:

1/3 cup bread flour( I used All Purpose Flour)

1 cup water

Main Dough:

2 ½ cups bread flour

2 tablespoons sugar

½ teaspoon salt

3 tablespoons milk powder ( I used Milk)

100 ml of water plus 2 tablespoons water

1 ½ tablespoons unsweetened cocoa powder

1 ½ teaspoons yeast

2 tablespoons butter

Method:Water roux:

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Main Dough:

1.In the bread machine bucket or a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.

2.knead it until it forms soft dough. Add the butter and  knead until the butter incorporates into the dough.

3.Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a plastic/cling film.

4.Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a plastic/cling film.

5.Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.

6.Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.

7.Let both dough proof until the dough doubles to its original size.Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.

8.Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
9. Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. 
10Layer one piece on top of the other and flatten again. Repeat this procedure a couple of times.

Cut the flatten dough into 3 equal pieces. Then again cut into 3 equal strips. 
11.Gently roll the strips and place 3 together and make a braid. Place the braided bread in the tins. Cover the tins with plastic film and let them rise in a warm place until the dough has almost tripled its original size.

12.Meanwhile, preheat oven at 200 F. Bake for approximately 20 minutes. Remove from the oven and brush with melted butter. Remove from the tin and transfer to a wire rack to cool.