I love BLACK which is always my favourite colour. Better still, using edible charcoal with detoxification benefits in the bakes..how nice!
Recipe (adapted from Carol 100道无添加纯天然手感面包 pg 180)
makes one 20cm x 10cm x 10cm loaf tin
A . Bread flour 230g Wheat flour 50g Charcoal powder 1.5T Instant dry yeast 1/2t castor sugar 15g salt 1/2 t olive oil 20g milk 230 ml cheddar cheese 50g
B. egg (for brushing)
In a large mixing bowl, add all ingredients in Set A and mix well till it comes together to form a soft dough. Reserve the milk 30ml. Add in bit by bit and knead till combined.
Place the dough in a bowl, cover with plastic wrap and let proof for at least 60 minutes. or until the size double.
Punch out the air in the proofed dough. Roll out into 20cm x 30cm long.
Put the cheddar cheese (cut into smaller pieces) on top and roll like a swiss roll.
Place in to loaf tin and proof till it fills 90% of the tin.
Preheat the oven to 170°C. Brush the surface with egg wash.
Bake in the oven for 40minutes and remove from tin immediately after the bread is done.
Note: The recipe (chinese) is also found in Carol老师’s blog)
cendrinebakes.wordpress.com 