- Standard white sandwich loaf
- Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
- Let proof
- Instead of punching down, roll out flat
- Lay one on top of the other and roll up
- Leave to finish proofing and then bake
The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings
9 Comments
sudoMakeUser@sh.itjust.works · 38 pts · 158d
Debian bread
diabetic_porcupine@lemmy.world · 2 pts · 151d
Oh fuck I can feel my socks rising up to my knees
JoshuaFalken@lemmy.world · 10 pts · 158d
A bakery I frequent sells lovely swirly looking bread they call cinnamon french loaf. I've thought before it'd be nice to have a more conventional flavour bread for sandwiches and whatnot that keeps a similar look of whimsy to it.
I might show them this next I go. Looks fantastic!
aeronmelon@lemmy.world · 9 pts · 158d
“You know what? Screw you!”
un-Swisses your roll
sqw@lemmy.sdf.org · 5 pts · 157d
same type of process is fun to do with other contrasting doughs like whole wheat and white, caraway rye and wheat, poppy-seed and white, etc.
Skua@kbin.earth · 2 pts · 157d
I've done it a few times with white and wholemeal doughs, but I braided them instead of rolling them. Unfortunately while braiding looks lovely on the outside, the pattern inside is prrtty disappointing (on a visual level, it still tasted good of course). I've learnt my lesson here I think
dazzlingclitgame@lemmy.world · 3 pts · 158d
Bee_R@lemmy.dbzer0.com · 3 pts · 157d
Looks very similar to the Romanian dish cozonac! There are also some similarities in the way its prepared. Pretty cool!
Tempus_Fugit@lemmy.world · 3 pts · 157d
Looks great. I'm going to try my hand at some marbled rye here in a few days. I hope it looks as good as this.
Etterra@discuss.online · 2 pts · 157d
So it's a lorr ssiws?