Chocolate Marble Asian Bread(Roux Method)

17:54 Niloufer Riyaz 4 Comments

My next entry for HBC, Could there be anything better than soft moist bread? then you should really try this Chocolate Asian Marble bread. When I first saw this bread I thought it is very difficult seeing the marbled pattern, but when I started making this bread, it turned out to be pretty easy only, The bread came out very well except for the fact that I did not get the marbled effect as shown in the photo, Actually I was very tired after incorporating the colours for Rainbow Swirl Classic Bread My hands were literally paining, so did not go for many layers just went for three. Except for that it was clear success.

You need:

Water Roux:

Bread flour/ All purpose flour      1/3cup
Water                                         1cup

Main dough:

Bread flour/ All purpose flour      2 1/2cup
Sugar                                         2tbsp
Salt                                           1/2tsp
Milk powder                              3tbsp
Water (warm)                            100ml +2tbsp
Unsweetened Cocoa powder     1 1/2tbsp
Active Yeast                              1 1/2tsp
Butter (room temp)                    2tbsp
Melted Butter                            2tbsp


Water Roux:

In a bowl, add the flour and water and whisk together until it forms a thick paste. Keep Aside to cool.

Main Dough:

In a bowl add the water, yeast and sugar, allow it to ferment  for 15-20 minutes. Then add salt to it and mix well.
In a big bowl Add flour. milk powder, and yeast mixture and knead until its a soft dough. Then incorporate the butter in to the dough and divide the dough into 2/3rd and 1/3rd.
Knead the 2/3rd dough into a smooth and elastic dough, place them in a bowl and Cover them with oiled Cling film and allow them to rest till it doubles the side.
Mix the 2 tbsp water and cocoa to a paste  and incorporate them to the 1/3 part of the dough. Knead them to a soft elastic dough , cover them the same and allow to rest till it doubles the size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches. 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.
Bake in pre-heated oven @ 180*C for 20-25 minutes.
Remove from oven and brush them with melted butter
Remove from tin and Cool.
Slice n Serve!!

For more details here is de link:


Unknown said...

wow fabulous :) well done dear :) omg the layers have come out so so prefect :) kudos to your efforts and perfectly made soft bread dear:)

Very colorful and delicious looking marble bread.

Priya Suresh said...

Wow, they looks extremely spongy and catchy,prefect looking marble cake.

hemalata said...

Yummy bread, looks great.