#leopard bread

Leopard Milk Bread Recipe By French Baker | boredpanda If you thought watermelon bread was delicious, prepare your tastebuds for leopard milk bread! That’s right, a French baker by the name of Patricia Nascimento who lives in southern Portugal has finally shared the secret to this long-lost treat.

Simply make one batch each of vanilla, black chocolate, and chocolate dough. Refrigerate the cocoa dough, roll it into cylinders, wrap it black cocoa dough, then wrap in vanilla dough, and voila! A bread that’s better than catnip. For added nutrition, Nascimento recommends eating this bread with Nutella.

If we learned anything from the watermelon bread trend that took the U.S. by storm last year, it’s that bread that looks like things that aren’t bread is cool, and chefs are always introducing us to corky new ways to elevate that craze.

Though it looks complicated, the bread is fairly easy to make. 

Simply make one batch each of vanilla, chocolate and dark chocolate dough, roll them into cylinders, wrap them up, layer in a loaf pan and bake for 30 minutes. Easy to make, delicious to eat, and fun to show off. This bread is a must-make this winter. 

For an added touch, eat with peanut butter, nutella, or your favorite jam. 

Recipe by Patricia Nascimento via her blog Coconut and Vanilla

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Leopard Patch Bread 

Leopard print is always in, and there’s no better way to celebrate it than with this fancy DIY Leopard Patch Bread Loaf. (Photo: www.cocoebaunilha.com)

Patricia Nascimento 

Created by French baker, Patricia Nascimento, this treat is sure to impress just about everyone you let have a taste. (Photo: www.cocoebaunilha.com)

Ingredients 

For the vanilla base: 375g bread flour, 35g sugar, 1/2tsp fine salt, 1tsp instant dry yeast, 250g cold milk, 20g unsalted butter 

For the brown patches: 15g cocoa powder, 10g fresh milk

For the dark brown patches: 6g dark cocoa powder, 5g fresh milk

(Photo: bakingdom.com)

Step 1: Prepare the base 

Using a stand mixer, combine bread flour, sugar, salt, yeast and milk, using the low speed setting. Knead until completely smooth. Add in butter and combine until smooth and shiny. Take out 320 grams of the plain dough and set aside. Let it sit until the dough has risen to double its size. (Photo: nasilemaklover.com)

Step 2: Prepare the light brown spots 

Using the stand up mixer with the remainder of the dough, add in cocoa powder and milk and mix until smooth. Once combined, remove 205 grams and place it aside. Let it sit until the dough has risen to double its size. (Photo: saltandserenity.com)

Step 3: Prepare the dark brown spots

Using the remainder of the dough in the mixer, add the dark cocoa powder and milk and knead until smooth. Set aside. Let it sit until the dough has risen to double its size. (Photo: artisanbreadinfive.com)

Step 4: Divide the risen dough

Divide the chocolate and dark chocolate dough into 2 portions, each about 38grams each, and 5 portions, about 23 grams each. Divide the plain dough into 2 portions at 55 grams and 5 portions at 40 grams. Shape each portion into a ball. (Photo: nasilemaklover.com)

Step 5: Roll the chocolate and dark chocolate dough 

 Using a rolling pin, roll the chocolate dough into a flat oval and roll it up like a Swiss roll. Try to make the length the same size as the loaf pan you’re using to bake. Then, roll the dark chocolate dough into a flat oval. Place the chocolate dough oval on top and roll it up, but don’t fully cover. Repeat for all of the portions. (Photo: nasilemaklover.com)

Step 6: Roll the plain dough 

Roll the plain dough and fully cover the chocolate dough. Repeat for all of the pieces. Cut the logs in half and stack them randomly into a prepared loaf tin. Set aside to rise (about 90 percent) and then cover until it’s funny risen. It should take about an hour until the dough is ready. (Photo: nasilemaklover.com)

Step 7: Bake the loaf

Bake at 350F for 30 minutes. Once done, immediately remove the bread from the tin and cool on a wire rack. (Photo: www.cocoebaunilha.com)

Voila!