The first time making this, I thought it was pretty successful. It took quite a while to proof the bread, but it was worth it. It turned out as soft as bakery bread and I was pretty happy with the results. Because the original recipe was made for a smaller loaf tin, I will increase the ingredients next time so I can get a taller loaf. Also, I will work on my dough shaping skills because my swirl was a mess. In fact, some slices didn't even have a swirl.
For the recipe, please refer to the links I posted above.
Chocolate Chip Swirl Marble Bread
Making the roux for the dough. I think it's pretty similar to tangzhong.
Finally, the cheese and milk come together!
The plain dough with cc.
After proofing.
The chocolate dough, before and after proofing.
Both doughs rolled out...
and placed on top of each other.
Then rolled up swiss roll style.
Lid covering the pan. Btw, I oiled the loaf tin for safety precautions.
Done baking!
I was a bit sad that it didn't get to the top.
Cross section
Texture
Sorry the pictures are repetitive, I just couldn't decide which ones to use.
It just shows how drastically different pictures can be with various camera functions.
P.S. I used a bread machine. It was too cold that day and I baked this on a school day. I'm so glad I'm a senior in school now.
Hi Esther
ReplyDeleteCongrats on successful baking of this yummy Chocolate Chip Swirl Marble Bread on your 1st attempt. It sure looks yummy! :-)
I think I have to embark on the journey of bread making as nowadays the breads sold outside are so "artificial".
I have baked marble cake, but haven't tried marble bread. Love every bread baked with tangzhong or similar. :)
ReplyDeletehi esther, infact i have this book where this recipe came from , the swirl also came out just like yours ..only that their loaf is much higher, logically i think with each roll you make on that loaf, it will create a swirl..different recipe will have different effect..i think!
ReplyDeleteGot to try making bread too. I can see that you had lots of fun making yours.
ReplyDeleteEsther, Thanks. I can't wait to try many more pullman loaf breads. Hopefully, I'll be able to see your bread posts when you do make bread. :)
ReplyDeleteChristine, Marble baked goods are so fun to make! Tangzhong certainly produces very soft breads and that's why I like them too.
lena, Cool! That book sure would be a great book to have, but if it's in Chinese I think I'll only be able to read the ingredients. XD Next time, I will increase the ingredients for a higher loaf. What you said makes sense. :)
Zoe, Yup, I have tons of fun.
I'm always looking for a great marble bread. I will sure try it out!
ReplyDeleteVictor, Thanks for visiting my blog! I hope you do, this recipe sure is good. It reminded me of bakery bread.
ReplyDeleteWOW are you good at baking. And definitely MUCH better than me at it! Your blog is super lovely, I'll be coming back more to read it. Thanks for dropping a line on my blog or I wouldn't have found yours! And I'm glad I did! :D
ReplyDeleteSharon, Thanks for all your kind words. You're really good at cooking! When I was looking at your blog, I was thinking, wow! what a great cook!. I may be good at baking, but my cooking is terrible haha.
ReplyDeleteI'd take baking skills any day! Desserts are my weakness ;). Though it's probably a good thing I don't bake so much or I'd devour everything I make! I'll just come here and drool everytime I'm craving something sweet :)
ReplyDeleteSharon, I think that anyone can develop baking skills as long as they're interested and they can follow directions. :) Desserts are my weakness too! But luckily, I don't eat humongous portions of what I make, otherwise I would be obese. You're sooo sweet!
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