This month's Home Baker's Challenge hosted by
Manjula of Desi Fiesta and she picked four different breads for this Month's Home Bakers Challenge. Namely, Rainbow Swirl Bread, Strawberry chocolate stuffed Monkey Bread, Anadama Bread & Marbled Asian Bread. Out of the four i tried this "Chocolate Marble Asian Bread" using Water Roux Method. This is a simple and easy to make bread and you don't need any bread machine. This bread is made using Water Roux or Tangzhong Method, this is nothing but a mixture of water and bread flour is heated and stirred just until it forms a paste. This paste act as a dough enhancer and helps the bread to get right texture and improves the moisture in the final baked loaf. I have already tried a bread recipe using this Tangzhong method,
Hokkaido Milk Bread. Both the breads were so soft, milky flavor and delicious. But this Marbled bread tasted slight bitter with the chocolate part but if its served with any spread like Jam, Nutella it tastes great. The bread remains soft and fresh even the second day. My kids loved it a lot. Thanks Manjula for this wonderful challenge, except the braids shape and marble pattern the bread texture and taste was awesome. I really liked it. Proper Braids needs practice and patience i think, will try it next time with more patience and interest ;) Now off to the recipe....
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