Leopard print milk loaf

Experts say gaming will be the first real use case for blockchain, revamping the industry and making games more immersive than ever. How gaming navigates the remaining hurdles will become a case study for other industries considering mass blockchain adoption. Topic: Leopard print milk loaf Category: Food Introduction:

The leopard print bread is a loaf of bread that has been printed with a pattern of leopard spots. It is made from whole wheat and can be served with honey, butter, or jam.

The original recipe calls for dark cocoa powder, but I can’t get it where I’m living, so I use bamboo charcoal powder instead…

Leopard Print Milk Loaf


  • Dough
  • bread flour (375g)
  • 35 g of sugar
  • 1 teaspoon yeast (instant)
  • 1/2 teaspoon salt
  • 250 gallons of milk
  • 20 g unsalted softened butter

Patches of chocolate:

  • cocoa powder (15 g)
  • 10 gallons of milk

Dough made with bamboo charcoal:

  • Bamboo charcoal powder, 2 gram
  • 5gm milk


  1. Combine bread flour, sugar, and yeast in a large mixing basin. After that, season with salt and milk. Mix everything together, then knead into a rough dough. Add the softened butter to the dough and knead for another 20 minutes or until the dough is done. When you stretch the dough to a thin layer (without breaking it) and poke a hole in it, you know it’s done (the hole remains the same).
  2. Remove the 320gm dough and let it to prove for 1 hour or until it has doubled in size.
  3. Add the chocolate powder and milk to the remaining dough. To mix the ingredients, knead them together. It will take some time, but it will ultimately blend in.
  4. Remove the 205g cocoa dough and let it to prove for 1 hour or until it has doubled in size.
  5. Knead the leftover dough with the bamboo charcoal powder and milk until smooth. Allow it to proof for 1 hour, or until it has doubled in size.
  6. Divide the chocolate dough into 38gx2 (big) and 25gx5 (small) balls… Adjust to the dough’s ultimate weight.
  7. Make 36gmx2 (big) and 23gmx5 (small) balls out of the bamboo charcoal dough… adapt to the dough’s ultimate weight…
  8. Make 55gmx2 (big) and 40gmx5 (small) balls out of the basic dough… adapt to the dough’s ultimate weight…
  9. To keep the dough from drying out, cover it with a cloth.
  10. Flatten the cocoa dough with a rolling pin, then form it into an oval shape. Roll it out like a swiss roll and then in the pan length. Repeat with the remaining cocoa dough and put aside.
  11. Flatten bamboo charcoal dough with a rolling pin, then form into an oval shape large enough to cover the cocoa dough. Wrap it around the cocoa dough, sealing some of the edges and leaving others open… Do the same with the rest of the bamboo charcoal dough… put aside…
  12. Flatten the plain dough with a rolling pin and roll into an oval shape large enough to cover the mix dough and seal all corners…
  13. Roll out the dough to twice the length of the pan, then cut it in half… repeat with the remaining dough…
  14. Arrange the dough on a light greased pan in a random pattern and let it rise until it is 90 percent full. Cover and let aside for 1 hour before baking for 30-35 minutes at 180°F fan forced.
  15. Remove it from the pan and cool completely on a wire rack before slicing…
  16. That’s all for the leopard-print loaf…


The leopard print milk loaf is a recipe for a sweet and savory bread that looks like the leopard’s spots. Reference: giraffe bread recipe.

Related Tags

  • how to make leopard print bread
  • leopard milk
  • tiger print bread
  • giraffe print bread

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.