Charcoal Yogurt Braided Bread Loaf

This bread is soft and fluffy. You can easily adapt this recipe for creating various swirl breads. You can add cocoa powder instead of charcoal or add matcha to create a matcha bread. 

This bread loaf creates beautiful swirls. I love every slices with a different swirl pattern. It is so satisfying!

Charcoal Yogurt Braided Bread Loaf

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  

Bread Dough：(450g Loaf Pan)

240g     Bread Flour 

60g       All Purpose Flour

20g       Sugar 

3g         Salt

60g      Plain Yogurt

120g    Cold milk( reserved 10ml milk for later use)

60g      Tangzhong

3g        Instant Dry Yeast  

25g -30g   whole Egg (1/2 egg)

25g     Butter

5g  Charcoar powder

10g  milk ( reserved From 120ml milk)

Method:

1. Make the Tangzhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
2. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. 
3. Add in butter, and continue to knead till you achieve a smooth dough.
4. Divide the dough into 2 equal portions. One dough add in charcoal powder + milk and continue to knead until the charcoal powder are incorporated. 
5.  Round both dough and cover the dough and rest for 15 mins. 
6. Shaping~~ roll the dough into a rectangle( both doughs), the put the charcoal dough on top the white dough, roll flat, then make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan. (Or you can cut into three equal dough, make a braided or twisted and tuck in the excess pieces of dough under the bread.)
7. Cover the dough and ferment for 1-2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
8. Preheat the oven at 180°C.
9. Brush milk on the surface.
10. Bake for 35-38 minutes.( It depend on the oven, please adjust the baking time accordingly.)

Happy Baking!