Bready

2693 readers

126 users here now

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 2 years ago

MODERATORS

Aux@lemmy.world

154

I read that cocoa powder is good for colouring bread, so I made an unSwiss roll (cdn.imgchest.com)

submitted 1 day ago by Skua@kbin.earth to c/bready@lemmy.world

9 comments fedilink hide all child comments

Standard white sandwich loaf
Do the dough in two halves, replacing 10% of the flour in one half with unsweetened cocoa powder
Let proof
Instead of punching down, roll out flat
Lay one on top of the other and roll up
Leave to finish proofing and then bake

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

you are viewing a single comment's thread
view the rest of the comments

[–] JoshuaFalken@lemmy.world 9 points 1 day ago

A bakery I frequent sells lovely swirly looking bread they call cinnamon french loaf. I've thought before it'd be nice to have a more conventional flavour bread for sandwiches and whatnot that keeps a similar look of whimsy to it.

I might show them this next I go. Looks fantastic!