Vegan Leopard bread ?
Still my favorite pattern bread?
Have you tried it?
Ingredients for a 20cm loaf pan
Bread Starter (tangzhong)
45g (3 tbsp) bread flour
240 ml (1 cup) water
All the starter, room temp
440g (3 1/2 Cups) bread flour
2g instant yeast or 9g (1pck) active dry yeast
30g light brown sugar
3,5 (1/2 tsp) fine salt
45 ml full fat soy milk, room temp
100 ml water
30g vegan butter/ butter, room temp
1 tsp cacao powder + 1 tsp soy milk
1 tbsp Dutch processed cacao powder + 1 tbsp water
Whisk water and flour in a small pan. Cook on medium heat until the mixture starts to thicken. Cover and let cool down completely before using.
In the bowl of a stand mixer whisk flour, yeast, sugar, salt. Add milk, water and starter and knead until just combined. Cover with plastic wrap and let rest for 5 min.
Add butter and knead until smooth and elastic (about 15 min).
Divide the dough into two parts, one slightly larger than the other. Roll the larger portion into a smooth ball and place it in a greased bowl.
Cover with plastic wrap.
Cut the remaining portion of dough into two pieces. Incorporate 1 tsp of cacao powder + 1 tsp milk into one piece, kneading until you achieve a uniform light brown color.
Roll the dough into a smooth ball, and place into a greased bowl then cover with plastic wrap.
Add the dark cacao and milk with milk into the second dough ball, kneading well until you have a uniform dark brown color. Shape into a ball and place into a greased bowl, covered.
Let rise for 1h.
For shaping method, please follow tutorial in her Reels.
Place all the logs into the greased pan.
Cover the pan and set aside to rise for another 50 minutes.
Halfway through the proof, preheat oven to 175C /350F degrees.
When dough has risen, brush the top of the loaf with soy milk and bake for 35-40 minutes.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack for at least 1 hour before slicing & serving.
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