Cocoa Two-Tone Toast

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Step-by-Step Guide for Making Cocoa Two-Tone Toast

Ingredients: 270g high-gluten flour, 130g milk, 1 egg, 20g butter, 35g sugar, 2g salt, 3g dry yeast, 1 tbsp cocoa powder

Pour milk, egg, sugar, salt into the bread machine,

Add flour and yeast,

Place in the bread machine, start the kneading program,

Knead into a smooth dough, add butter, start the kneading program again,

Knead until a thin film can be pulled out.

Remove, divide into two equal parts,

Add cocoa powder to one part,

Knead into a uniform dough.

Roll the cocoa dough into a ball, place in a large bowl for the first fermentation.

Place the white dough in another bowl for the first fermentation.

Let the cocoa dough double in size,

Let the white dough double in size,

Remove, deflate, roll into a ball, let it rest for 15 minutes,

Roll the white dough into a rectangle,

Roll up into a cylinder.

Roll the cocoa dough into a cylinder as well.

Overlap one end of each dough and twist into a braided loaf.

Place in a toast box for final fermentation.

Let the dough rise to nine-tenths full, cover with the lid,

Bake in the oven, middle-lower rack, at 180 degrees, for about 40 minutes,

Remove from the oven, uncover,

Remove the bread, let it cool,

Slice and enjoy.