Leopard Milk Bread Recipe By French Baker

Instructions

1. In a mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast is activated and becomes foamy.

2. Add the sugar, melted butter, egg, and salt to the yeast mixture. Stir well to combine all the wet ingredients.

3. Gradually add the flour to the wet ingredients, stirring until a soft dough forms.

4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about an hour, or until doubled in size.

5. Once the dough has doubled, punch it down to release the air. Divide the dough into two equal portions.

6. In one portion of the dough, knead in the cocoa powder mixed with a tablespoon of milk until well combined. This will give your bread the contrasting color for the leopard pattern.

7. Divide both the plain dough and the cocoa dough into small pieces (around 30g each). Shape them into small balls.

8. To form the leopard pattern, take a plain dough ball and flatten it slightly. Place a cocoa dough ball in the center and wrap the plain dough around it, shaping it into a ball. Repeat with the remaining dough pieces, alternating colors to create the leopard spots.

9. Arrange the dough balls in a greased loaf pan, stacking them on top of each other randomly to create a marbled effect.

10. Cover the loaf pan with a kitchen towel and let the dough rise for another 30 minutes.

11. Preheat the oven to 350°F (180°C). Bake the bread for 30-35 minutes or until golden brown and cooked through.

12. Once baked, remove the leopard milk bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.