Purple Leopard Bread
All you need is loaf! Wake up and conquer the day with this exquisite Purple Leopard Bread, spread your favorite topping & make breakfast irresistible! We are here to serve you some fun yet deliciousness. With a touch of magic from Suncore Foods® Ebony Carrot, Lilac Taro Yam & Purple Sweet Potato Powders, you can achieve this fun leopard pattern! Turn on your yeast mode and let's bake! Have fun, eat well and shine bright.
Ingredients
Bread:
300g warm water
35g sugar
5g active dry yeast
27g olive oil
5g salt
240g white bread flour
23 g whole wheat bread flour
8g Suncore Foods® Ebony Carrot Powder + 1 tsp of water to dissolve
18g Suncore Foods® Lilac Taro Yam Powder + 1 tsp of water to dissolve
3g Suncore Foods® Purple Sweet Potato Powder + 1 tsp of water to dissolve
Plant milk for brushing the dough
Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan
Directions
1. Activate Yeast — In the bowl of a stand mixer, combine warm water, sugar and yeast and set aside for 10-15 minutes, until the mixture is frothy. Mix in olive oil on low speed for 30 seconds.
2. Form Dough — Mix in salt, white bread flour and whole wheat bread flour on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
3. 1st Proof — Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes until double in size.
4. Lightly oil the inside of the bread pan and set aside. Once the dough has risen, punch the air out and cut the dough into 2 portions with one portion being larger, 70:30 ratio.
5. Knead powders into dough: Dust some flour on a clean work surface and knead Ebony Carrot Powder into the smaller dough until very well combined. Similarly, knead Lilac Taro Yam and Purple Sweet Potato powders, together, into the larger dough. If it’s easier, dissolve the color powder into 1-2 tsp of water and knead the solution into the dough. If needed, dust some additional flour onto the dough.
6. Cut Dough — Once the color doughs are ready, cut both doughs into 8 portions each and create small dough balls with each portion.
7. Roll Dough — Using your hands, roll each of the small dark purple portions into skinny dough ropes, 6-8” in length and set aside. Using a rolling pin, roll out 1 portion of the light purple dough into a long oval or rectangular shape, 1-2” longer than the dough ropes and wide enough to engulf the dough rope within.
8. Create Dough Logs — Place a dark purple dough rope over the rolled out light purple dough and fold in the sides, wrapping the dough rope within. Tuck or pinch the ends, closing the dough log. Using your hands, gently roll the dough log on your work surface, increasing the length by 1-2” and ensuring the log is properly closed off. Follow the same procedure with the remaining doughs, creating 8 dough logs.
9. Assemble Dough — Place 3 dough logs, side by side, at the bottom of the prepared bread pan. Place another 2 dough logs on either side of the middle dough log (which is already placed at the bottom). Lastly, place the remaining 3 dough logs forming the top layer.
10. 2nd Proof — Cover the pan with a kitchen towel and set aside for 60-90 minutes.
11. When ready to bake, preheat oven to 350º F. Brush the dough with plant-milk and bake for 50-55 minutes. After 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.
12. Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature before slicing.