My Culinary Trial Room

Thursday, August 15, 2013

Chocolate Marble Asian Bread (Roux Method) | HBC#4

And its time for the Home Bakers Challenge. We are into the fourth month and I have been keeping up with the challenges every month (can u believe that!!!). Its super exciting, first to see what challenge would be put forth by the group members, then going through the recipe, drilling down on one and finally getting to work on it. This time however I was about to miss it. As you know, I was supposed to travel to the U.S by the end of last month end and I knew that if I did not complete the challenge in India then I would never take the pain to try it here. First I need the right pans, then the time and finally the perseverance to pull me together to get about baking. Also if I had asked the huss for a baking pan as soon as I set my foot here, he would have stared me down.

However I didn't want to miss the challenge cos bread baking is one thing I love. Proving the yeast, the kneading, the shaping, the rising and finally the baking is all therapeutic you know. And so I decided to complete the challenge when I was in India. The bread was so soft with a great crust and makes for a perfect breakfast with a cup of cold milk or hot coffee. As for we, we enjoyed it with good ol' nutella smeared all over the slices.

Shaping the loaf is totally up to you. The braided one looks good though. But if you are not a pro, then go with the simple roll and tucking in the sides just like a normal bread or you could make a wreath too (it would be classy). I made a small braid, a small loaf and a nutella stuffed ring. Whatever shape it might be, the bread is a winner so do give it a shot.

~*What U Need*~
For the water roux:
All purpose flour - 1/3 cup
Water - 1 cup

For the main dough:
All purpose flour - 2 1/2 cups
Sugar - 2 tbsp
Salt - 1/2 tsp
Milk powder - 3 tbsp
Water - 100 ml + 2tbsp
Cocoa powder - 1 1/2 tbsp
Active dried Yeast - 1 1/2 tsp
Butter - 2 tbsp

How I Made it:
Water roux:
In a small pan, mix all the ingredients of water roux without any lumps, place in low heat and cook until ripples form, stirring constantly. Set aside to cool by covering with a plastic film.

Main Dough:
Add sugar to lukewarm water, sprinkle yeast and allow to froth. In a large bowl, take flour, milk powder and salt. Add half of the prepared roux, add enough water and knead. It will be sticky.

Knead it until it forms a soft dough. Add the butter and knead until the butter incorporates into the dough. Divide the dough in approximately 2/3 and 1/3 portions.

Take the small portion and add cocoa powder to it, knead till smooth and elastic adding enough water. Cover the chocolate dough and set aside in a bowl by covering with a plastic/cling film.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.

Let both dough proof until the dough doubles to its original size. Roll the chocolate dough into a rectangle shape and the white dough slightly bigger than the chocolate dough. Layer the chocolate rectangle in between the white rectangle.

Flatten the rectangle and cut in 2 equal portions. Layer 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. 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. I made a challah-kind, one rolled bread and another one a nutella stuffed wreath. Preheat oven at 350 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.