Leopard Challah

This is one of the most stunning bread crumbs I've ever achieved. Once you slice through this loaf, you just won't be able to stop staring at that beauty. And because it's made with my challah dough recipe, this loaf is gonna be super soft and a perfect match to any spread, dip or sandwich. The making process can look intimidating but it's actually a pretty easy bread to make. Starting with one dough, then dividing in half, mixing again with cocoa powder, then divide again and mixed with a charcoal powder. You end up with three colored doughs that then just cover each other to a triple-colored sausage shape. Then stuck on top of each other, proofing together to one loaf of bread. It is an amazing activity for you to do with your partner or your kids. This loaf is wild!



Ingredients:

For the main dough-

500 gr white flour

235 ml lukewarm water

50 gr sugar

60 ml extra virgin olive oil

10 gr dry yeast

10 gr sea salt

1 egg

For the brown dough-

10 gr cocoa powder

For the black dough-

1-2 gr charcoal powder


Method:

- In a stand mixer's bowl mix water, yeast and sugar.



- Add the egg. Add the flour to the mixer bowl and don't stir. Pour the olive oil on top.



- Set the mixer on lowest speed and start mixing for 4 min until we get an homogenous dough.


- Add the salt.



- Keep kneading for 8 min. Total kneading of the dough should be 12 min.


- Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.



- Add the cocoa powder and knead until the dough has completely turned brown.



- Round the dough and divide it in half. Half of the dough- round and place in a bowl covered with a towel, the other half- put back in the mixer.



- Add the charcoal powder and knead until the dough has completely turned black.


- Round and place in a bowl covered with a towel.


- Now we have 3 balls of dough resting until doubled in size.


- Deflate the doughs and divide to 7-8 pieces each one of them.



- Roll the brown dough balls into a long sausage shape.


- Using a rolling pin- open the black dough balls to a rectangle shape, the length of the brown "sausage" shaped ones.


- Place the brown dough on the black sheet and cover the brown roll completely.



- Repeat with the white dough balls, covering the black rolls with them.



- Oil a baking pan and organize all the rolls you got in it. You can also cut each roll in half and put the pieces like that. Let them rest until the whole dough has doubled in size.



- Preheat the oven to 365F or 185C.


- Brush the dough with egg wash and bake for 25-30 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.



- Cool the challah on a rack.


- YASSS.


BenGingi.



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