TWO-TONE BREAD LOAF The two-tone bread loaf is a slightly sweet bread, very soft and stays tender for days, perfect for snacks or breakfast, delicious with jams or creams, and even tasty on its own. At home, we often buy those soft commercial breads that my little girls love, but this time I decided to make it at home so they could have a healthy breakfast and what can I say… the result was truly exceptional, I will also explain the water roux technique that will allow you to have super soft bread as you can see in the video! Now follow me to the kitchen, I will explain how to prepare the two-tone bread loaf!
If you want to follow me on Instagram, click HERE
Join me on my Facebook page by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 179.31 (Kcal)
- Carbohydrates 34.03 (g) of which sugars 4.97 (g)
- Proteins 5.75 (g)
- Fat 3.26 (g) of which saturated 0.85 (g)of which unsaturated 2.01 (g)
- Fibers 1.57 (g)
- Sodium 187.97 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup Manitoba flour (you can replace it with the same amount of all-purpose flour)
- 3 1/4 tbsp sugar
- 1 tsp fresh yeast (or 1/2 tsp of dry yeast)
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp vegetable oil
- 1/4 cup unsweetened cocoa powder (a heaping tablespoon)
- 3 tbsp all-purpose flour
- 1/2 cup milk
Tools
- 1 Loaf Pan
- 1 Whisk
Preparation of the Two-tone Bread Loaf
As mentioned at the beginning, the water roux technique will allow you to get super soft bread, it will be the first operation to do, follow me carefully, and you won’t go wrong!
In a saucepan, put the milk and flour, and with the help of a whisk, start mixing over low heat and continue until it starts to thicken. We should get a light and almost gelatinous mixture; as soon as it reaches this consistency, turn off the heat and transfer the water roux onto a small plate, cover with plastic wrap and let it cool.
A note: I work with a stand mixer, but if you don’t have one available, you can easily prepare the two-tone bread loaf by kneading by hand following the same sequence explained here.
In the stand mixer bowl, add the flours, sugar, and start kneading by pouring the milk in a stream. Once the milk is incorporated, pour in the water in which the yeast has been dissolved, and finally the now-cold water roux.
Keep kneading, finally add the oil in a stream and the salt, and continue until you get a very soft dough, then move to the work surface and divide it in half. In one half of the dough, add the cocoa, incorporate well, and now let the two doughs rest in two bowls just lightly greased with oil and covered with plastic wrap.
After a couple of hours, our doughs will have roughly doubled in volume, take the dark dough first, place it on the work surface and roll it out (use some flour if needed) to form a rectangle, and set it aside.
Now repeat the operation with the light dough, then stack the two doughs, flatten them slightly with the rolling pin, and roll them up well. Lightly grease a loaf pan and place our bread loaf inside, cover again (with plastic wrap or a clean cloth) and let rest for another couple of hours.
After resting, bake our bread loaf at 350°F for about 25 minutes or until it is golden on the surface. Once out of the oven, let it cool slightly, then remove it from the pan, and you can slice and savor it in all its goodness!
