• Standard white sandwich loaf
  • Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
  • Let proof
  • Instead of punching down, roll out flat
  • Lay one on top of the other and roll up
  • Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

  • JoshuaFalken@lemmy.worldEnglish
    10·
    11 days ago

    A bakery I frequent sells lovely swirly looking bread they call cinnamon french loaf. I’ve thought before it’d be nice to have a more conventional flavour bread for sandwiches and whatnot that keeps a similar look of whimsy to it.

    I might show them this next I go. Looks fantastic!

  • sqw@lemmy.sdf.orgEnglish
    5·
    11 days ago

    same type of process is fun to do with other contrasting doughs like whole wheat and white, caraway rye and wheat, poppy-seed and white, etc.

    • Skua@kbin.earthOP
      2·
      10 days ago

      I’ve done it a few times with white and wholemeal doughs, but I braided them instead of rolling them. Unfortunately while braiding looks lovely on the outside, the pattern inside is prrtty disappointing (on a visual level, it still tasted good of course). I’ve learnt my lesson here I think

  • Tempus Fugit@lemmy.worldEnglish
    3·
    11 days ago

    Looks great. I’m going to try my hand at some marbled rye here in a few days. I hope it looks as good as this.