In todays world more and more people are turning their hands to making their own bread. This can be enjoyable and yield fantastic results. I am bringing you a loaf recipe that not only tastes good but also looks fun. This is my Sweet Spotty Loaf.
This is the perfect breakfast loaf. It takes the best bits of a white loaf and a brioche and combines them to create a loaf of bread that is fantastic, especially when toasted. Now this loaf is super soft and has a texture that will keep you coming back for more. If I had this for breakfast every day then I’d be very happy.
Bread baking, like all baking, is just a case of accurate measuring and following the instructions. This loaf needs mixing, kneading, proofing, shaping, second proofing and finally baking. Now I know that looks like a long list of processes, and it is not a quick bake. One thing I really like to do is to mix and knead in the evening then store it covered in the fridge to slow proof overnight. Then in the morning I can shape it and proof whilst the oven heats and then bake.
I will say that whilst it is possible to make this without a stand mixer, it will take a lot longer and more effort. This dough is a sticky dough and this is what helps produce such a light texture. Rather than adding a lot of butter as is required to make a brioche this uses almond milk and sweetened condensed milk. This gives a glorious sweet flavour and a tender texture. If you wish you can egg wash this loaf to get that glorious golden top.
To get the look of this loaf you divide the dough into two pieces and knead one with a cocoa powder paste. Then after proofing to shape them divide into pieces. Roll the brown dough into cigar shapes the length of your loaf tin. Then roll out pieces of the white dough and wrap around the brown then place in your tin. This creates the perfect spotty loaf.
Now I said this Sweet Spotty Loaf is great for breakfast and it truly is. Whether that is slathered in butter or topped with chocolate spread and raspberries, I love almond butter and blueberries on toast. I’ll leave the topping up to you, with this bread as the base there are no wrong decisions.
Want some other baked goods? Try out these recipes:
• Lemon Curd Buns
• Tahini Chocolate Chip Cookies
• Red Velvet Birthday Cake
• Orange & Cranberry Scones
• Hidden Oreo Cupcakes
I hope you love this Sweet Spotty Loaf as much as I do. Let me know what you think in the comments below. Share any of your pictures with me on social media, or use the #CUBBinthKitchen to be featured in my story.
Sweet Spotty Loaf
Ingredients
Dry Ingredients
- 500 grams Plain Flour All Purpose
- 5 tbsp Caster Sugar
- 14 grams Fast Action Yeast
- 0.5 tsp Salt
Wet Ingredients
- 400 ml Almond Milk
- 2 tbsp Sweetened Condensed Milk
- 1.5 tbsp Butter
Cocoa Paste
- 2 tbsp Cocoa Powder
- 1 tsp Almond Milk
Plus Extra Flour for Dusting
Instructions
- Get Prepared –Weigh the bowl of your mixer.Melt the butter.
- Mix It Up –In the Bowl of the stand mixer, combine your Dry Ingredients – Flour, Sugar, Yeast & Salt and mix well.In a jug mix together the Wet ingredients well – Almond Milk, Condensed Milk & Melted Butter.Using the dough hook mix the dry ingredients and stream in the wet to form a dough, It will be sticky at this point.
- Kneading Time –Let you dough hook knead the dough until it comes together and is nice and smooth. During this time make your cocoa paste by combining the milk and the cocoa powder.
- Divide & Colour –Weigh the bowl with the dough in and remove one third.This Third you want to knead with the cocoa powder paste this will make it brown.Place both the white and brown dough in separate oiled bowls and cover loosely with cling film.
- Proof One –Let Proof for 1 hour in a warm place or in the fridge overnight.
- Deflate –Once you are ready to shape and bake then grease your loaf tin with butter.After it has proofed for an hour it should have doubled in size. You want to deflate it so using you hand or fingers press down and deflate the dough.
- Shape it Up –Now on to the shaping – Sprinkle your surface with flour and turn out the doughs.Divide the brown dough into 5 pieces and roll into cigars the length of your loaf tin.Then divide your white dough into 7 pieces roll them out into rectangles.Place the brown cylinders into the centre of the white rectangle and roll around, you can use a little almond milk to stick the white dough together.Place into your loaf tin – Two brown filled tubes, then a layer of Two white and a centre Brown filled then top with Two filled cylinders on top. You are making the same pattern as a 5 on a dice.
- Proof Two –Let the loaf proof in the tin for 30 mins.Preheat your oven to 180°C
- Baking Time –If you wish you can egg wash the top and then bake for 30-35 minutes. Allow to cool completely before slicing.
