Leopard bread |How to make leopard bread from scratch

BREAD is the staple of almost every country in the world .Though we may call it by different names as in India we find roti ,paratha here in middle east we refer to  bread as 'khubz '(leavened flattened bread) which is an Arab staple .In the Western part of the world it is devoured as English bread(muffin bread ).French love their 'Baguette'.so in short- bread is  common in every part of the world .There are yeast breads ,sourdough breads .This is a yeast bread. 

How about adding some colour to the eternal bread ?

This time I have come up with a twist to the regular bread .Often a colour therapy is needed to break the monotony .while the exam fever is on you need some thing colour full and interesting to cheer up their mood.Kids jumped with joy at the very sight of the bread.The kids were happy enough to take it in their lunch box, which usually they don't.Their friends were  in praise of the bread .Lil one was so much in love with the bread that for 3 consecutive days he had it for his lunch box. After 'n ' number of attempts finally  made a decent good looking and tasting bread.  

My 2 cents 

• Read the recipe twice carefully before attempting .
• Water and milk quantity may slightly vary according to the flour you are using ,so start with less and gradually increase.
• Time for first rise and second rise too may differ depending on the climate and place where you are keeping it to rise,I had heated my oven for 3 mints at 200 c switched off and placed in it to rise
• I have used a weighing scale , If measuring roughly divide dough into 2 parts one slightly larger than the other.
• All the ingredients are at room temperature unless mentioned.
• Though the original recipe suggests 180 c i have baked at 160 c as my oven gets heated up quickly .so use your discretion for setting the temperature.
• I have'nt mentioned the size of the tin as it is a 12 year old tin and I actually don't remember its size .It should be  6 cm x 20 cm tin (approx).
• Hope I  have  done jusice to this post ,if any queries do comment below or on the facebook page.

Step wise tutorial for leopard bread 

In active time: 1 1/2 hours + 40 minutes (first and second rise )
Baking time : 35 minutes
Baking temperature :160 c
source :you tube

Ingredients

• 375  gms / 2 1/2 cup - all purpose flour (maida)
•  35 gms/ 2 tbsp + 2 tsp sugar
•  1 tsp - instant yeast
•  1 cup /250 ml -milk
•  20 gms / 1 1/2 tbsp butter
• 1/2 tsp - fine salt 

Brown patch

• 3 tbsp - cocoa powder
• 1 1/2 tbsp- milk   

Green patch

• 3 tsp - cocoa powder
• 1/2 tsp -blue colour
• 1  tbsp - milk 

Procedure

1.Measure the ingredients,add salt to the flour ,mix all ingredients except butter in milk and stir until sugar is dissolved .

2.Add this mixture to flour and knead it to dough ,initially it will be sticky but after kneading for 5 minutes it will turn soft .

3.Now add butter and knead for another 3-4 minutes .Do the window test to know if your dough is done .

4. Take a small piece of dough stretch it with your fingers  and hold it against the window ,the dough should not tear and it should stretch thin .

5. If done your dough is ready .Now divide the dough into two parts one slightly larger than the other to precise ,one dough should weigh 320 gms.

6.Place the dough weighing 320 gms covered in a warm place until doubles.

7.To the second part of the dough add ingredients mentioned under BROWN PATCH .

8. Knead it to a soft dough,with uniform brown colour.

9.Now divide it into two half one slightly larger than the other.to precise one half should weigh 205  grams.

10.Place the dough weighing 205 grams in a bowl covered to rise in a warm place.

11.To the remaining dough add ingredients listed under GREEN PATCHES  and knead into a  uniform soft dough .

12. Cover it and allow to rise until it doubles ,it took 1 1/2  hour for me.

13.Now divide the three dough into 7 parts each .

         a.Brown balls :5 small ,2 slightly bigger(refer pic)
         b.Green balls:5 small ,2 slightly bigger(refer pic)
         c.white balls;5 small ,2 slightly bigger(refer pic)

14.Take the brown ball roll it in the shape of oblong  ,roll it in cylindrical shape along its length (refer pic).

15.Take the green ball, roll it in  the same manner ,place the brown roll in the green oblong and close it. The brown part should be visible  (refer pic). make sure you are rolling it the size of the loaf tin you are using .

16.Now take the white ball and roll it in the same manner .place the coloured log in it and seal the   dough .

17. Now roll it the size double of the tin .

18.Continue in the similar way for all the balls making sure that large balls are rolled with large coloured balls and small one with small coloured balls.

19.   Cut the log into 2 halves and place it in the tin randomly.

20.Cover and leave in a warm place until it doubles in size.

21.Brush it with milk and bake in a preheated oven  at 160 c for 35 minutes or until done .Tap the tin and see if its hollow it  is done.

22. Allow it to cool to room temperature on a wire rack before slicing .