You probably know what is the existing trend for baking if you follow some Facebook group or some Instagram posts. I rode on the wagon of baking this Giraffe Bread when I first caught hold of Victoria Bakes' post on a FB group. I like her recipes because I found them to be rather foolproof and usually it turns out good. Though my bread wasn't as pretty, at least from one look, it is still recognisable as giraffe print. And the bread stays soft on the third day too!
Recipe for Giraffe Bread, modified from Victoria Bakes.
(Makes slightly more than a regular loaf)
600g Bread flour
20g Unsalted butter
10g Instant dry yeast
35g Cocoa powder + 4 tbsp milk
1. Mix all ingredients together, except butter, and knead till you get a dough.
2. Incorporate butter, knead till window pane stage.
3. Remove 240g dough (which I found was too little. Use 280g.)
4. In the remaining dough, knead in cocoa powder and milk.
5. In a separate container, leave both dough to rise till double in size, about 45mins to 1 hr.)
6. Punch the doughs down and divide each dough into 8 equal portions. (I divided into 16 since I doubled the recipe. But it was too small. Stick to 8 portions just nice.) Rest for 15 mins.
7. Roll out one portion of chocolate dough into a flat rectangular sheet then roll up lengthwise.
8. Take a portion of original (white) dough, and roll into a flat rectangular sheet. Place rolled chocolate dough in the middle and wrap white dough around it. Seal seams well. repeat this process till all dough has been used up.
9. In a regular loaf pan, place 3 rolls on the bottom of the pan, then top with 2 rolls, and finally, 3 more rolls on the top layer.
10. Proof till the dough reaches 80% of the height of the loaf pan.
11. Bake in preheated oven of 180 degrees for 35mins. Tent the top if it started to burn.
12. Cool loaf before slicing. Enjoy your giraffe patterned slice.