MIXED BREAD - Sliced bread with cocoa powder forming a beautiful spiral crumb

Why not combine milk bread with cocoa bread and create a fun and super soft spiral bun? This mixed bread looks complicated, but it's very easy to make. I'll teach you how to make the two doughs without using a mixer, the spiral modeling, and the tricks to bake in a domestic oven and get an amazing result. This rolled bread shape, which uses two doughs, one white and the other with cocoa, is nothing new. I found, for example, a version of this recipe published in 2017 on the Guia da Cozinha website, but it's certainly much older than that. The person who inspired me to make this bread was a version I saw on the Abram channel, which is great, by the way, I already talked about it here. And then I also found a more interesting modeling on the Home Cooking Adventure channel. No secret, it's a relatively easy and fun bread to make. Let's go! The recipe yields two large loaves. If you want to change this amount, or even adapt the measurements to the bread shape you have at home, use the free template that is on our website. You type in the size of the shape and it recalculates all the ingredients. The link is down here in the video description. Start with 960g of wheat flour, 20g of salt, and 80g of sugar. 10g or a sachet of Fleischmann dry biological yeast. If you've been with me for a while, you know that I use and recommend Fleischmann yeast. It was the brand that created dry biological yeast, and it's been around for generations in Brazilian kitchens. It's synonymous with bread that works. With Fleischmann, I'm sure my dough will grow, develop flavor, and have an incredible result. I also post short videos on Fleischmann's Instagram, with tips for those who want to make bread. Go there, leave your comment, I'm the one who reads and answers all of them. Now let's go to the liquid ingredients. 70ml of vegetable oil, any neutral flavor, corn, cotton, or even soy. 2 whole eggs. 240ml of whole milk. Here we also have 240ml of water. If you're going to use a mixer, it has to be cold. If not, it can be at room temperature. Don't put everything in. Save a little bit in the glass. Each flour will absorb a different amount of water. First we mix with a spoon, just in the middle. Then we take the dry flour from the sides, and take it to the middle. Pressing and turning like this helps to add all the ingredients. When you form a uniform dough, clean the bowl, and go to the counter. At this point, if you feel that it's dry, you can add a little more of that water that was in the glass. Press again to help the flour absorb the liquid, and then we start the kneading itself. Push with the base of your hand, and bring it back. Repeat this movement for about 5 minutes. The dough needs to be smooth, like this. You can stretch it, but it still cracks easily. I ended up using all that water from the glass, but it's not mandatory. Let's cover or wrap it in a plastic bag, and take it to the fridge for about 15 minutes. These breaks are useful to help the gluten formation. Look how different it is. It doesn't break so easily. It's what we call a point of veil. Now I'm going to first divide the dough into two equal parts. It will be two loaves. I'm going to wrap one piece and keep it in the fridge so it doesn't ferment too much. Then we'll make it. I'm going to divide the other one again in half, and one of them will receive the cocoa powder. Open it like a pizza. For each bread, it will be 20g of 100% cocoa powder. Adding the two loaves, the total of the recipe is 40g. It's usually a very dry product, so you can hydrate it with 20ml of water. After I saw in this other video, it's much easier if you first dissolve the cocoa in the water before adding it to the dough. Start by squeezing it again with your hand, and then just repeat the process. Trust me, it will work. In about two minutes, it should be more uniform. Grease two bowls with just a little oil, and let's put the doughs to ferment. Now is the time for you to like the video and subscribe to the channel. If you've already done that, consider joining our community by becoming a member of Amo.Caseiro. You'll get early access to the new videos, and all your comments from now on will be answered, even if it's from an old recipe. Look how they gain volume. You can feel the fermentation gas. Let's go to the final shaping. Starting with the white dough, put the smoothest side facing down and press it with your fingers. Rolling pin makes it much easier. We need to open it in length, and always adjust the shape so that it's more rectangular than oval. It's about 30 centimeters. Then we'll open it a little more. Repeat the same thing with the cocoa dough. At rest, it tends to shrink, so we open it a little more until it reaches 40 centimeters. It's 18 centimeters wide. Rub or brush a little water all over the surface. This will be our glue. Now place the cocoa dough on the white dough. Adjust it so that it's the same size. You can roll it again if it has contracted a little. Now it's easy. Let's roll the dough like a rocambole, up to about half. Then we divide it into 9 equal parts. Use a spatula to make it easier. There's no problem if you make a mistake in the marking. It will stay inside the dough. You can even use a ruler to help. When it's well divided, you can cut the strips with a spatula, a rolling pin or a sharp knife. Now pull the strips and fold them in the base, one yes, one no. Rub a little more water and finish rolling. Look how cool it looks! I chose this 20-centimeter shape, 10 centimeters in length, 10 centimeters in width and 10 centimeters in height. You can do it in those lower shapes, but the bread doesn't get so high. It spreads to the side. Remembering that with our free template you can type the measurements of your shape and it recalculates the amount of ingredients. Put the dough with the seam facing down. You can give it a light squeeze to fill the whole shape. And cover with a plastic film or a damp cloth. Let it rise for 1 or 2 hours until it almost reaches the top of the pan. When it takes about 20 to 30 minutes for the bread to finish rising, turn on the oven for a preheating at 180 degrees Celsius. Did you see that I used a unmolding spray to grease my pan? I don't know if it was cocoa or some other ingredient, but the bread ended up sticking too much. On the second day of recording, I did it differently. I lined the pan with two sheets of parchment paper. Then you don't even have to grease it. And the good thing is that you can reuse this paper a few times. This is not the common parchment paper. It's the non-stick one, which usually has a shiny side. There's a link to where I buy mine here in the description. And the cool thing is that, leaving the sides long, it's much easier to take it out of the pan. Brush all surfaces with regular milk and let's take it to bake. It will be 30 to 40 minutes in the oven, keeping the temperature at 180 degrees and the heat only at the bottom. I've already talked about these aluminum pans here. They don't brown the bread right on the sides. Unlike those with a dark coating. So, I initially leave it for about 30 minutes until it browns on the top, take it out of the oven, unmold the bread on a baking sheet and go back to bake for another 10 to 15 minutes. Look how easy it is to use parchment paper. In total, it was 45 minutes in the oven. If you bake a little, it will be raw in the middle. If you bake too much, it can dry out. Put it on a grid and wait for it to cool before cutting. On the outside, it's already beautiful. The stripes are well marked. But the magic is in the crumb. Each slice is a surprise. It's a soft, easy-to-eat bread. The taste of cocoa is very subtle. It hardly appears and is slightly sweetened. If you tear it like that, you may have let it grow a little longer before baking. It can also be a very hot oven. And don't forget to take that neat photo of your bread and tag me on Instagram. I love homemade bread. Also tag our partner, Flashman. I see and like all the images you post. And I still choose the best of the week to enter our newsletter. I want information with recipes that I send by e-mail or WhatsApp to a group of more than 75,000 people. If you haven't received my newsletter yet, sign up for free at amponcaseiro.com.br newsletter. And there's this other video here. I think you haven't watched it, but I'm sure you'll like it. See you there!