Leopard Bread | How to make Leopard Bread

By Nusrath Jahan  |  7th Sep 2016  |  
5 from 2 reviews Rate It!
  • Leopard Bread, How to make Leopard Bread
Leopard Breadby Nusrath Jahan
  • Prep Time

    2

    Hours
  • Cook Time

    35

    mins
  • Serves

    6

    People

64

2

About Leopard Bread Recipe

Leopard pattern bread made from scratch. This recipe is adapted from youtube.

Leopard Bread, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Leopard Bread is just mouth-watering. This amazing recipe is provided by Nusrath Jahan. Be it kids or adults, no one can resist this delicious dish. How to make Leopard Bread is a question which arises in people's mind quite often. So, this simple step by step Leopard Bread recipe by Nusrath Jahan. Leopard Bread can even be tried by beginners. A few secret ingredients in Leopard Bread just makes it the way it is served in restaurants. Leopard Bread can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Leopard Bread.

Leopard Bread

Ingredients to make Leopard Bread

  • 375 gms / 2 and 1/2 cup - all purpose flour (maida)
  • 35 gms/ 2 tbsp + 2 tsp sugar
  • 1 tsp - instant yeast
  • 1 cup /250 ml -milk
  • 20 gms / 1 and 1/2 tbsp butter
  • 1/2 tsp - fine salt
  • For the Brown patch:
  • 3 tbsp - cocoa powder
  • 1 and 1/2 tbsp- milk
  • For the Green patch:
  • 3 tsp - cocoa powder
  • 1/2 tsp -blue colour
  • 1 tbsp - milk

How to make Leopard Bread

  1. Measure the ingredients, add salt to the flour and mix all the ingredients well, except the butter in milk and stir until the sugar is dissolved .
  2. Add this mixture to the flour and knead to form a dough, initially it will be sticky but after kneading it for 5 minutes, it will turn soft.
  3. Now add butter and knead it for another 3-4 minutes. (Do the window test to know if your dough is done.)
  4. Take a small piece of dough, stretch it with your fingers and hold it against the window, the dough should not tear and it should stretch thin.
  5. Once the dough is ready, divide it into two parts, one slightly larger than the other to be precise. One dough should weigh 320 gms. Place the dough weighing 320 gms covered in a warm place until it doubles in size.
  6. To the second part of the dough add the ingredients mentioned under 'BROWN PATCH'. Knead it to form a soft dough that is brown in colour.
  7. Now divide it into two halves, one slightly larger than the other. (To be precise, one half should weigh 205 grams.) Place the dough weighing 205 grams in a bowl covered to rise in a warm place.
  8. To the remaining dough add the ingredients listed under 'GREEN PATCHES' and knead into a uniform soft dough. Cover it and allow to rise until it doubles in size. (It took 1 and 1/2 hour for me.)
  9. Now divide the three dough into 7 parts each, a.Brown balls: 5 small, 2 slightly bigger, b.Green balls: 5 small, 2 slightly bigger, c. White balls: 5 small, 2 slightly bigger.
  10. Take the brown ball and roll it in the shape of oblong and cylindrical shape along it's length. Then take the green ball, roll it in the same manner, place the brown roll in the green oblong and close it. The brown part should be visible (refer to the picture and make sure you are rolling it the size of the loaf tin you are using.)
  11. Now take the white ball and roll it in the same manner, then place the coloured log in it and seal the dough. Roll it the size that is double of the tin.
  12. Continue this pattern the similar way for all the balls, make sure that large balls are rolled with large coloured balls and the small one with small coloured balls.
  13. Cut the log into 2 halves and place it in the tin randomly. Cover and leave in a warm place until it doubles in size.
  14. Brush it with milk and bake it in a preheated oven at 160 degrees celsius for 35 minutes or until it's done.Tap the tin and check if it's hollow, this means that it is done.
  15. Allow it to cool at room temperature on a wire rack before slicing it.

My Tip:

Read the recipe twice carefully before attempting. Water and milk quantity may slightly vary according to the flour you are using ,so start with less and gradually increase. Time for first rise and second rise too may differ depending on the climate and place where you are keeping it to rise, I heated my oven for 3 mins at 200 degrees celsius, then turned it off and placed it to rise. I used a weighing scale, if measuring roughly divide the dough into 2 parts, one slightly larger than the other. All the ingredients are at room temperature unless mentioned. Though the original recipe suggests 180 c i have baked at 160 c as my oven gets heated up quickly. So use your discretion to set the temperature.

Reviews for Leopard Bread (2)

Bhavisha Bhatt2 years ago

looks awesome...will.try soon..
Reply

Shilpa gupta2 years ago

wow recipe
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