Chocolate Marble Bread Using Tangzhong Method

Just as promised, here's the other bread that I made using tangzhong method. I actually used the same recipe as that of the Bacon and Cheese Bread which I posted the other day. The only difference is that I added more sugar and a chocolate layer to turn it into this yummy Chocolate Marble Bread...

Don't you love those swirls? Oh well, I know they aren't perfect, but my daughters said they look beautiful, so that's good enough for me! I followed a swirling technique I found on Jot the Tart Queen. It's pretty simple...I guess I'm just not that good with dough rolling! But it's ok...this Chocolate Marble Bread was so soft and tasty, and I think that's more than enough to make up for the imperfect swirls! :)

Ingredients:

• 2½ cups bread flour
• 6 Tbsp + 1 Tbsp sugar
• 1 tsp salt
• 1 Tbsp + 1tsp milk powder 
• 2 tsp instant yeast
• ½ of the tangzhong from this recipe
• ½ cup milk
• 3 Tbsp butter (cut into small pieces, softened at room temperature)
• 1½ Tbsp cocoa powder
• 1 Tbsp water

Egg wash:

• 1 egg, beaten
• 1 Tbsp milk

Instructions:

1. Place flour, 6 Tbsp sugar, salt, powdered milk, instant yeast and tangzhong into a mixer bowl. Using a dough hook, mix it at low speed. Gradually add in the milk until a soft dough is formed. Then, run the mixer for 10 minutes at speed 2. When the dough comes together, start adding the cubed butter and allow butter to be mixed into the dough at low speed. The dough should be smooth, elastic at this stage. Divide the dough into two (3/4 for one portion and 1/4 for the other portion). Knead in the cocoa powder, remaining 1 Tbsp sugar and water into the smaller portion until well-incorporated and evenly mixed.
2. Round the two doughs to form balls. Place each of the dough into separate floured bowls. Cover the bowls with cling wrap. Place it in a warm and dark corner of your kitchen. You can use your oven or microwave for this purpose. Let the dough ferment for about 1 hr or until about double in size. Take the dough out of the bowl and turn it out onto a lightly floured surface and knock back the air bubbles. Cover the dough with a clean kitchen towel and let them rest for about 10-15 minutes.

3. Using a rolling pin, roll out the chocolate dough into a rectangle, approximately 6 x 4 inches. Then, roll out the plain dough into a rectangle, approximately 14 x 6 inches. Place the chocolate dough in the center of the rolled out plain dough. Fold the plain dough, from both ends towards the center, to enclose the chocolate dough. Roll out this dough lengthwise into a neat rectangle, about 1/2 inch thick. Fold the dough from both ends towards the center like before. Then, fold over another time. Roll it out lengthwise again, until about 1/2 inch thick.

4. Roll the dough up like you would with a swiss roll. It should look like a long log. Line a 7 inch non-stick loaf pan with baking parchment. Cut the log up into three portions. Line the dough side by side in the loaf pan. Proof the dough in a dark, warm place in your kitchen for about 1- 1.5 hrs until about double in size. Preheat oven to 350F. Brush the top of the bread dough with egg wash twice. Bake in the oven for about 25-30 minutes. You can cover the loaf pan with aluminum foil mid-way if the bread starts to turn too dark.