Chocolate Swirl Bread Loaf - Parāoa Kōripo Tiakarete
This delicious Chocolate Swirl Bread Loaf is a slightly sweet milk bread with a chocolate swirl. Bread with the x-factor!
Servings 1 loaf
Equipment
- 1 x Loaf Tin, approximately 20 cm long, 10 cm wide and 6 - 10 cm high.
Ingredients
The Tangzhong
- ⅓ C (80 g) miraka (milk)
- ⅓ C (80 g) wai (water)
- ⅓ C (50 g) puehu parāoa kounga (high grade flour)
- 2 teaspoon (10 ml) wanira (vanilla)
The Sweet Dough - Te Pokenga Reka
- ¾ C + 3 tablespoon (230 ml) miraka mahana (warm milk, you should be able to hold your finger in the milk. If not, it is too hot)
- ⅓ C (65 g) huka hāura (brown sugar or white sugar will work)
- 2 ½ teaspoon (8 g) īhi tere (instant yeast)
- 2 ¾ C (410 g) puehu parāoa kounga (high grade flour)
- ¼ C (35 g) paura miraka (milk powder OR swap it for ¼ C of puehu parāoa (flour)
- 2 teaspoon tote (salt, fine)
The Cocoa Paste - Te Pē Kōkō
- 2 ½ tablespoon kōkō (cocoa)
- 2 tablespoon huka hāura (brown sugar)
- 2 tablespoon (30 ml) miraka (milk)
Instructions
Prepare the Loaf Tin:
- Using a pastry brush, grease a loaf tin with oil. The tin size should be approximately 20 cm long, 10 cm wide and 6 - 10 cm high.
Make the Tangzhong:
- Add the miraka (milk), wai (water) and puehu parāoa kounga (high grade flour) in to a pot.
- Heat the mixture over medium heat as you whisk until thickens.
- Once it is thick, keep it on the heat and swap to a wooden spoon. Continue stirring for another 10 seconds or until a thin film starts forming on the bottom of the pot.
- Remove it from the heat, add to a small bowl and stir through wanira (vanilla). Leave it to cool as you activate the yeast.
Activate the Yeast:
- Add the miraka mahana (warm milk) and huka hāura (brown sugar) in to a large bowl. Stir until the huka (sugar) is dissolved in to the miraka (milk).
- Sprinkle over the īhi tere (instant yeast) and stir again. Leave the īhi (yeast) to activate for five minutes. The yeast is activated when it has floated to the top.
Add the Remaining Ingredients:
- Add the puehu parāoa kounga (high grade flour), tote (salt) and the tangzhong paste in to the yeast mixture.
- Mix it with a knife until a shaggy dough forms. Once the dough is roughly incorporated, it is time to knead the dough.
Knead the Dough:
- Note: Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoons of flour at a time (up to 3 tbsp) and continue kneading.Remember, a slightly sticky dough is better than a stiff dough.
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 8 – 10 minutes on low speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
Divide the Knead Dough:
- Divide the dough in to two pieces. Form one of the pieces in to a ball, place it in to a medium bowl and cover with a tea towel or bowl cover.
- Turn the other piece of pokenga (dough) in to the chocolate flavour.
Make the Chocolate Paste:
- Add the kōkō (cocoa), huka hāura (brown sugar) and miraka (milk) in to a small bowl.Kauroria kia māene (stir until smooth).
Combine the Dough and Chocolate Paste:
- Stretch out the second piece of dough in to a rectangle.
- Spread the pē kōkō (cocoa paste) on to it. Knead it gently for a few minutes until it is all mixed through, it should not need more puehu parāoa (flour).
First Rise:
- Once it is combined, add the pokenga tiakarete (chocolate dough) in to a bowl and cover with a tea towel or a bowl cover.
- Rise both of the pieces of dough for 1 ¼ - 1 ½ hours or until doubled in size.
Roll out Both of the Doughs:
- Once the pokenga (dough) has risen, remove them both from the bowl and add them to a bench or table. Sprinkle the tēpu (table) with a little bit of puehu parāoa (flour).
- Using a rākau pokepoke (rolling pin), roll out each dough to a 45 cm long rectangle.
- Get the loaf tin you are using and make the pokenga (dough) 3 cm less wide than the length of the tin. My tin is 22 cm long so I made my rectangle 19 cm wide and 45 cm long. Make the cocoa dough slightly smaller than the plain one.
Roll up the Dough:
- Once both of the dough are rolled out, place the cocoa flavoured dough on top of the plain one.
- Now gently roll it up in to a scroll type log.
Cut the Chocolate Swirl Bread Dough:
- Using a sharp knife, cut the log in to 12 pieces, cutting all the way through the dough. Keep the pieces roughly together as you do this. Cutting them like this enables you to pull the parāoa (bread) apart in to perfect slices once it is baked.
- Gently hold the pieces as one log and lower them in to your prepared tin.
Second Rise:
- Cover with a tea towel and rise for another 40 - 45 minutes.
Preheat the Oven:
- 15 minutes before the rising time is over, preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Bake the Chocolate Swirl Bread Loaf:
- Bake for 43 - 45 minutes until golden.
- Remove it from the oven and rub a little butter on to the freshly baked bread because that's what my Māmā (Mum) did and so should you! 😎
- While it is still warm, pull apart those delicious slices you have created! Kei runga noa atu koe - you are so clever.
- To make it even better, serve it warm or toasted with my whipped vanilla butter or chocolate almond butter!
Store the Chocolate Swirl Bread Loaf:
- This loaf will be at its best on the day but will also make great toast the next day.
- In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
- Don't forget to try the Parāoa Miraka (milk bread) version off this recipe, it is