Pink Marble Swirl Milk Bread
Baking ourselves into a bright weekend state of mind! Meet the Pink Marble Swirl Bread, aka our Friday celebration in loaf form! If your weekend plans don't include slicing into a vibrant, naturally pink swirl of warm bread, it's time to update your to-do list. We achieved this dreamy, aesthetic pink using our Suncore Foods® Ruby Red Radish Powder. It’s the ultimate way to level up your weekend baking projects with 100% plant magic and pure fun! Want to mix things up next time? You can easily swap it out for any of our other amazing powders to create every single color of the rainbow!
Tangzhong:
30g all-purple flour
150ml milk
Marble Swirl Milk Bread:
86ml warm milk
1 tbsp sugar (10g)
2 tsp active dry yeast
345g all-purpose flour
¼ cup sugar (50g)
1 tsp salt (5g)
2 ½ tsp Suncore Foods® Ruby Red Radish Powder
1 large egg (room temp)
1/3 cup melted butter (75g)
1 tbsp avocado oil for your hands while kneading
Click Here for Step-by-Step Directions ▼
1. In a saucepan mix together 150ml milk and 30g all purpose flour, turn on the pan heat snd stir constantly until the consistency of thick pudding
2. Measure and warm the milk (86ml) keep it below 110F. Mix in 10g of sugar, and 2 tsp of active dry yeast. Let bloom for 10 minutes.
3. While the yeast is blooming, melt butter and let it cool.
4. Whisk together all purpose flour (45g) sugar (50g), salt (5g) and Suncore Foods® Ruby Red Radish Powder
5. Add egg, cooled melted butter, and yeast mixture and begin to mix with a dough hook. Once the dough is mixed let sit for 10 minutes.
6. Divide the dough in half and add the red radish powder to one half.
7. Place the dough into the same bowl covered
8. After 30 minutes do a coil fold to marble the dough, let rest for 30 minutes and then do another coil fold.
9. Place the dough in a clean oiled bowl and cover
10. Let dough rise for one hour or until doubled and passing poke test* (poke the dough with two floured fingers about 1 inch in, if it bounces back quickly it’s not ready.)
11. Once the dough has risen, gently punch down the dough and roll it out to be about 10X18in, or about 1/4 in thick rectangle.
12. Next fold the dough by folding the shorter left side into the middle the fold the short right side to meet in the middle
13. Next roll the dough out for a second time, this time to ¼ inch thick, and the lengthwise width of your pan about 7in wide and about 24in long. Roll the dough starting on the short side, finish by pinching the end to the roll, and gently roll to smooth out
14. Place the roll into your greased Pullman pan and begin preheating the oven to 350F
15. Let the dough rise for 30 minutes or until it no longer feels dense when you gently poke it.
16. Once your dough has completed the second rise place the greased top on to the pan and put it in the center of the middle oven rack. Drop the temperature to 325F to preserve color.
17. Bake for one hour until there is a deep gold crust or the internal temperature is above 200F
18. Once the bread is done let cool for 10 minutes, then remove from the pan and let it finish cooling on a wire rack.
