New England’s weather is so unpredictable. One moment, it’s searingly hot and the other, it’s pouring buckets. And when we thought it a rainy day this first day of the week, the clouds gradually disappeared.
We took no chance at all. It’s jogging time! Before that, today’s bake is Chocolate Marble Bread from gracekitchencorner.blogspot.com. I started with the cheese mixture by melting a slice of cheese kraft with 70g of milk in a pan at low heat. When the cheese has completely melted, add 20g of bread flour and keep stirring until it become a dough. Let the dough cool down on a plate and cling wrap it then tuck it into the fridge for about one hour.
So meanwhile, da man and I went for a short jog around the reservoir and I came back hungry! The cheese mixture was almost ready and it’s also time to prepare lunch!
To continue with the bread, knead 260g bread flour, 40g sugar, 1/4 tsp salt, 4g yeast and 130g water with the cheese mixture until the dough is smooth. Let the standmixer do the kneading and prepare lunch in the meantime! When the dough is ready, add 20g of unsalted butter (cut into small sizes) and then continue kneading.
Once ready, weigh 200g of out of the dough for the plain dough and the rest for cocoa dough. For the first 200g of the dough, mix in 25g of chocolate chips and knead until it is smooth. I didn’t have chocolate chips and replaced with dark chocolate chunks.
Next, mix 2 tbsp of cocoa powder with 2 tbsp of water and then knead the rest of the dough with it until it becomes a chocolate dough. Shape it into a smooth dough and let both doughs proof for 80 minutes.
Roll out the cocoa dough into 20cm square in shape and 16cm for the plain dough. Place the plain dough on top of the cocoa dough. Roll it up and place it into a greased loaf pan. Let it proof for about 60 minutes till the dough fill up to 90% of the loaf pan.
Bake in a 190’C/ 375F preheated oven for 30 – 35 minutes.