Chocolate Milk Bread

I made this chocolate milk bread yesterday morning and it turned out really well. I enjoyed making it and I made a few changes, both intentionally and accidentally.

Yesterday was a fun day. I went to Ralphs with my mom and we bought some groceries for quesadillas (pronounced kay-suh-dee-yas) and some baking ingredients. Because tomorrow is Father's Day, my brother decided to make some quesadillas today with my help. I probably annoyed him a lot. So I will be sharing that recipe soon.

Back to the chocolate milk bread. I got the recipe from My Little Space.



Proofing the yeast with milk. I added 3x the amount of yeast asked for by accident because I read tbsp instead of tsp. It was very bubbly.


Chocolate dough.


Chocolate dough after butter was mixed in. It looks noticeably softer.

Covering dough with saran wrap to proof for about one hour.


After one hour.



The milk dough was pretty sticky.


Cover milk dough with plastic wrap.


Milk dough after proofing.


Roll out dough into ropes.


Twist dough together and proof.


After it was proofed again.


Done baking. Several different perspectives.




It was a bit burnt on the top... The crust was crispy though, pretty good.

Chocolate Milk Bread

Ingredients:
Chocolate Dough
170 grams bread flour (around one cup)
2 tbsp (10 grams) cocoa powder
1/4 tsp salt (I omitted this b/c I used salted butter)
1/2 cup (120 grams) milk
1 tbsp sugar
1/2 tsp yeast (I accidentally used 1/2 tbsp XD)
1.41 tbsp (20 gm) butter

Milk dough
170 grams bread flour (around one cup)
10 grams milk powder (I just added one tablespoon of bread flour instead because dough would be too sticky otherwise)
1/4 tsp salt (I omitted it because I used salted butter)
1/2 cup (120 grams) milk
1 tbsp sugar
1/2 tsp yeast (I accidentally used 1/2 tbsp XD)
1.41 tbsp (20 gm) butter

Directions
Heat up the milk and dissolve yeast and sugar in the milk. Set aside. Whisk together cocoa powder with bread flour or milk powder with bread flour. Add salt if using. Now, add milk into the flour. Stir with wooden spoon until it is not too sticky for kneading. After the dough is smooth, knead in the butter. The dough will start "falling apart", but keep on kneading until it goes back together. Repeat these steps for the other flavored dough.

Proof the doughs until double in size, around 1 hour. Punch down a bit and roll into thick ropes. Twist the "ropes" together and place in a 4 by 9 inch loaf pan and wait for it to double in size. Cover with saran wrap while this is happening. Preheat the oven to 375 degrees F.

Bake the bread after it finishes rising for 40 minutes. After it is done, place it on a rack to cool. Then slice up the bread.

My review on the taste:
The bread was really soft and good to eat right out of the oven. However, I couldn't really distinguish the chocolate bread from the milk bread. It did look very pretty though. Maybe next time I will add some chocolate chips to the chocolate side.

Possible variations:
Add chocolate chips.
Spread some nutella on the slice of bread.
Spread red bean paste.

My brother rated it a 9 :) Oh there was also a yeasty flavor to the bread, most likely b/c I added 3x the amount of yeast asked for. I can't wait to try this recipe again some day.