Beary Chocolate Bread by Bakeomaniac!
Beary Chocolate Bread!
Create cute, chocolately and fluffy bread at home! These brown little cuties are a sure crowd pleaser! Developed by @Bakeomaniac the recipe uses the water roux method. The method developed by the Japanese that makes bread super light and fluffy! Enjoy with milk or tea with your favourite condiments or simply on its own!
BEARY CHOCOLATE BREAD
Recipe by Bakeomaniac. This recipe uses the Kuma Bear Bread Tin but you may also make them as it is.
Makes 1 loaf.
INGREDIENTS
Water Roux Dough:
36ml Water
32g Milk
13g Bread flour
Bread:
210g bread flour
25g cocoa powder
50g sugar
1 egg
½ tsp salt
7g yeast
50g melted butter
107g milk
Oil or butter for greasing
Icing sugar or Snow Powder for dusting (decoration)
Method:
1. Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium-low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
2. Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Cocoa Powder, Sugar, Salt and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
3. Add in the cooled, melted butter and knead or use a hand mixer with the dough hook attachment until it is clumpy. (Approx 2 minutes on the mixer)
4. Subsequently, add in the egg first and then the milk while kneading until it achieves a single consistency and no dry ingredients can be observed. (Approx 2 minutes on the mixer)
5. Add in the cooled water roux mixture and knead until well incorporated and achieve a smooth consistency. (Approx 6-7 mins on the mixer, high speed). The dough will thicken as it is kneaded.
6. Check dough using the windowpane test. It should be able to stretch as a thin layer without breaking, and bread-like structure can be observed under the light (refer to video 2:34)
7. Transfer the dough to a clean bowl and sprinkle with some water. Cover with plastic wrap and proof for an hour at a warm spot.
8. Nearing to the one-hour mark, apply a thin layer of oil to the bread-tin.
9. At the one-hour mark and when the dough has doubled in size, transfer to a floured surface and knead.
10. Shape the dough into an oblong, cylindrical shape.
11. Divide the dough into two. For one of the halves, further divide into two. (Total to have one halve, and two quarters).
12. Shape all 3 portions into an oblong shape slightly longer than the bread tin.
13. Once done, place in the bread dough starting with the two portions of ears followed by the dough meant for the head.
14. Cover both sides of the tin and proof for 1.5 hours to 2 hours until it fills the entirety of the tin.
15. Once done, bake at 180 degrees C in a pre-heated oven for 23 – 26 minutes (for us, it was 24 minutes).
16. Unmould and let cool at a baking rack for an hour. If it sticks, use a fruit knife to dislodge.
17. Dust with powdered sugar if desired.
Equipment needed:
– Oven
– Mixing bowls
– Warm environment for proofing
– Whisk & spatulas
– Mixer with dough hook attachments
– Saucepan/ milk pot or frying pan to cook Water Roux
– Measuring cups and or spoons
– Plastic Wrap
– Fruit Knife (optional)
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About Bakeomaniac
Javier Tan, the face behind Bakeomaniac, is a self-taught baking enthusiast and influencer (@bakeomaniac) who is extremely passionate about baking. He started his journey in baking at the tender age of 15 and has been regularly sharing his recipes, experience and his bakes. He hopes to grow and improve as a community and together, improve one’s baking skills! “We might come from diverse backgrounds but I am sure we are united through our hobby of baking.” – Javier Tan