Leopard Bread
- 35 minutes
-
45 minutes
- 1 hours 50 minutes
Ingredients
For 1 bread(s)
-
450 g
White dough
-
120 g
mix for brioche bread
-
120-130 g
water
-
30 g
unsalted butter
-
5 g
salt
-
15 g
fresh yeast
Brown dough
-
200 g
mix for brioche bread
-
100 g
water
-
3 g
salt
-
10 g
fresh yeast
-
20 g
unsalted butter
-
10 g
cocoa powder
-
10 g
brown sugar
Finishing
-
1
egg
-
50 g
unsalted butter (melted)
Mix for Biscuit bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This mix forms a special blend with the perfect proportions of sugar, milk and egg yolk powder. Ideal for biscuit bread, sweet sandwiches, cheesecakes...or as a base for sugar or raisin bread.
Preparation
-
White dough
- Knead the flour, yeast, water and salt together into a smooth dough. Let the kneader knead for 5 minutes on setting 1. Then add the butter and knead for another 5 minutes on setting 2. Roll the dough into a ball, cover with a kitchen towel and allow to rise for 30 minutes.
-
Brown dough
- Meanwhile, knead a dough from the ingredients for the brown dough in the same way. Again, do not add the butter until halfway through the kneading time. Roll the dough into a ball, cover with a kitchen towel and allow to rise for 30 minutes.
-
Preparation
- Take a roughly 120 g piece from the white dough. Divide the surplus dough into 5 roughly 60 g pieces. Roll everything into balls separately, cover and allow to rest for 5 minutes. Divide the brown dough into 5 pieces of 70 g each. Roll these into balls separately, cover and allow to rest for 5 minutes.
- Roll out the 5 white and 5 brown balls into strands the length of your baking sheet. Allow to rest for a moment and then roll again to the correct length.
- Roll out the 120 g white dough ball into an oval shape. Onto this, place 2 white and 2 brown strands next to each other alternately. Press them lightly against each other. Now make a second layer above the first, the same as the the previous one, but this time starting with a brown strand. So that you get a chequerboard pattern. Finally, place the last two strands on the top.
- Now carefully drape the oval dough sheet around the dough strands and form into a loaf. Grease a baking tin with butter and place the dough in it, seam-side down. Cover with a kitchen towel and allow to rise for another 60 minutes.
- Brush the dough lightly with the egg wash (egg beaten in water). Slide the baking tin into a preheated oven at 180°C and bake for 40 to 45 minutes. Remove the bread from the baking tin and place on a wire rack to cool. Brush immediately with the melted butter.
