Name: Zebra print milky chocolaty bread recipe by Radhika Chhabra at BetterButter
Prep time: 180 min
Cook time: 40 min
Total time: 220 min
Yield: 5
Ingredients: 2 1/2 cups of all purpose flour; 2-3 tbsp cocoa powder; 2 tablespoon milk powder; 2 tablespoons sugar; 3/4 tablespoon dry active yeast; 1 cup milk; 1/4 cup luke warm water; 1/2 teaspoon salt; 3-4 tablespoon butter

Ingredients Serving: 5

2 1/2 cups of all purpose flour
2-3 tbsp cocoa powder
2 tablespoon milk powder
2 tablespoons sugar
3/4 tablespoon dry active yeast
1 cup milk
1/4 cup luke warm water
1/2 teaspoon salt
3-4 tablespoon butter

Instructions

In 1/4 cup of luke warm water sugar, stir and mix dry active yeast and let it stand till frothy. When frothy, stir it and it is ready to use.
Heat milk and mix butter in it.
Mix all the bread ingredients in a mixing bowl.
Knead till the dough becomes shiny and smooth.
Divide the dough into two portions. Place the plain dough in a bowl and set aside to proof.
For another plain dough, add in cocoa powder, milk, and knead till well combined. Set aside to proof.
Divide each dough into 6 small portions, set aside to rest for 1 - 2 hours.
Use a rolling pin, roll plain dough into a flat oval shape, place into tin not down, standing at one side.
Roll the cocoa powder dough to oval shape, place plain dough in the side of white dough in tin, continue with the rest of dough till finished. Put aside for final proofing till 90% full. Cover the tin, bake in a preheated oven at 190 degree centigrade.
Cover the tin, bake in a preheated oven at 190 degree centigrade for 30-40 minutes. Cool on wire rack and slice after 4-5 hours.

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