Animal Print Milk Bread

Animal Print Milk Bread

Move over Babka because Animal Print Milk Bread might be my new favourite type of bread to bake. We created this super fun patterned milk bread to celebrate Bread Week.  It’s really easy to make and revealing that giraffe print centre makes this bread a real showstopper.



For the plain dough

300g strong bread flour

½ tsp salt

1 tsp yeast

240ml milk, warmed slightly

30g light brown sugar

20g butter


For the chocolate dough

3 tbsp cocoa powder

3 tsp water



Tala Performance Silver Anodised 2lb Loaf Pan

Tala Silicone Spoon Spatula/Wooden Handle White

Tala Blue Stoneware Mixing Bowl

Tala Set 5 Measuring Spoons

Tala Originals Dry Cook's Measure 1950s Style


1. Combine all the plain dough ingredients, except the butter into a standing mixer or large bowl and knead until just combined. Cover and leave for 20 minutes. After 20 minutes, add the butter then knead for 10 minutes until the dough is soft and smooth.

2. Split the dough into 2 balls, one 400g and the other 300g. Place the 300g into an oiled bowl and cover, then add the cocoa powder and 3 tsp water to the 400g ball and knead to fully combine. Shape the chocolate dough into a ball and place into another oiled bowl, then cover and proof both doughs somewhere warm for 50 minutes. Grease and line a 2lb loaf tin.

3. Divide the chocolate dough into 4 balls (1x 115g and 3x 95g) and the plain dough into 4 balls (1x90 and 3x70). Roll the chocolate dough into logs about 15cm long then roll out the plain dough into a small rectangle and wrap it around the chocolate logs, sealing all the edges. You will have 4 wrapped logs of dough.

4. Cut the logs in half so you have 8 logs (6 smaller and 2 larger), then roll them a little more so they’re long enough to almost fill the bottom on the loaf tin. Your logs will have a pointy end and an open end where the chocolate dough is exposed. Assemble the dough by placing three of the smaller logs along the bottom alternating between pointing ends and open ends. Lay the two larger logs in the centre then finish with the three final pieces, alternating each time.

5. Cover the tin and let the dough prove for 30 minutes, then bake at 170C fan for 20 minutes until golden. Leave to cool in the tin whilst brushing maple syrup or apricot jam across the top to glaze.

6. Once cooled remove from the tin and slice to reveal the fun giraffe pattern. Serve alone or toast it and serve with chocolate spread for the ultimate tasty treat.

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