Leopard Print Loaf

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    378
based on 20 ratings

A chocolate flavoured tricolor bread with added WOW factor. Cut a slice to reveal a leopard print patterned centre.

recipe updated Jan 27, 2026

Ingredients

  • Butter icon
    Butter
    40 g
  • Cornflour icon
    Cornflour
    25 g
  • Milk icon
    Milk
    250 ml
  • Granulated sugar icon
    Granulated sugar
    70 g
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Bread flour icon
    Bread flour
    380 g
  • Salt icon
    Salt
    1 teaspoon
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Milk icon
    Milk
    1 tablespoon
  • Cocoa powder icon
    Cocoa powder
    2 teaspoons
  • Milk icon
    Milk
    1 teaspoon
  • Milk icon
    Milk
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Loaf pan - 9"
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Large glass bowl
  • kCook icon Small bowl
  • kCook icon Medium glass bowl
  • kCook icon Medium glass bowl
  • kCook icon Small bowl

Step preview

  1. Line a clean loaf pan with parchment paper then set aside
  2. Attach the Stir Tool
  3. Add cornflour, milk, granulated sugar and active dried yeast to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Stir with splashguard fitted until dissolved - 10 min, 35°C, Stir 1
  6. Then add butter, vanilla extract, bread flour and salt to the Cooking Chef XL Bowl
  7. Attach the Dough Tool
  8. Knead with splashguard fitted - 10 min, Speed 1
  9. Transfer content of Cooking Chef XL Bowl to lightly floured surface
  10. Divide into 2 equal pieces
  11. Transfer one piece of dough to large glass bowl
  12. Cover with plastic wrap
  13. Chill in fridge and continue
  14. Divide the other piece of dough into 2 equal pieces
  15. Add cocoa powder and milk to a clean small bowl
  16. Stir until well combined
  17. Clean Cooking Chef bowl
  18. Attach the Dough Tool
  19. Transfer chocolate mixture to Cooking Chef XL Bowl
  20. Return one piece of dough into the Cooking Chef XL bowl
  21. Mix with splashguard fitted until combined - 5 min, Speed 1
  22. Grease a clean medium glass bowl
  23. Transfer dough to medium glass bowl
  24. Cover with plastic wrap
  25. Chill in fridge and continue
  26. Add cocoa powder and milk to the small bowl
  27. Stir until well combined
  28. Clean Cooking Chef bowl
  29. Attach the Dough Tool
  30. Transfer chocolate mixture to Cooking Chef XL Bowl
  31. Return the other piece of dough into the Cooking Chef XL bowl
  32. Mix with splashguard fitted until combined - 5 min, Speed 1
  33. Grease a clean medium glass bowl
  34. Transfer dough to medium glass bowl
  35. Cover with plastic wrap
  36. Chill in fridge - 1 hr
  37. Add milk to a clean small bowl then set aside
  38. Retrieve all 3 doughs from the fridge and turn out onto a lightly floured surface
  39. Weigh the white dough and divide into 7 equal pieces and roll into balls
  40. Repeat with the light and dark brown doughs
  41. Take a light brown dough ball and roll into a sausage shape
  42. Take a white dough ball and use a rolling pin to roll into flat oval shape
  43. Take a dark brown dough ball and use a rolling pin to roll into flat oval shape
  44. Place the light brown sausage shaped dough into the centre of the dark brown flattened dough
  45. Use a pastry brush to coat the edges of the dark flattened dough with milk
  46. Fold the dark dough and wrap it over the light sausage shaped dough
  47. Place this in the centre of a white oval shaped dough
  48. Use a pastry brush to coat the edges of the white flattened dough with milk
  49. Fold the white dough and wrap it over the sausage shaped dough
  50. Repeat this process with the remaining dough until you have 7 logs
  51. Roll out each log length ways so it doubles in length
  52. Cut each one in half so you have 14 thinner logs
  53. Stack the logs into the loaf tin
  54. Cover with kitchen towel
  55. Prove - 1 hr
  56. Pre-heat oven - 190°C
  57. Bake - 35 min, 190°C
  58. Remove from oven and let cool
  59. Turn out onto cooling rack
  60. Serve
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