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    You are in: Home / Community Forums / Breads & Baking / Chocolate Marble Water Roux Bread
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    Chocolate Marble Water Roux Bread

    Donna M.
    Wed Jul 10, 2013 5:40 pm
    Forum Host
    I wish I could post the picture here, but it belongs to another website so you will have to click on the link: http://simplerecipes.me/chocolate-marble-asian-bread-recipe/

    Is this not the most fabulous bread? It's really not all that difficult and the tutorial is excellent. I'm thinking this would be a very special gift bread for the holidays, so I am filing it.
    duonyte
    Thu Jul 11, 2013 1:08 pm
    Forum Host
    Very very pretty. They would be lovely in a gift basket with some homemade jam or curd or whatever.
    Red Apple Guy
    Thu Jul 11, 2013 8:39 pm
    Forum Host
    That is cool, but I can't follow the instructions very well.
    Donna M.
    Fri Jul 12, 2013 12:00 am
    Forum Host
    Is it the layering process that is confusing to you, Red? It is similar to how a laminated dough is made, but instead of butter you have chocolate dough.
    Red Apple Guy
    Fri Jul 12, 2013 6:45 am
    Forum Host
    Don't mind me Donna, I'm such a linear thinker. The directions say "flatten" but don't give dimensions of the resulting rectangle; they say to cut into 3 "pieces" but don't say which direction to cut; and finally they say to cut into strips, but again give no dimensions. ARGGG!

    If I make it I probably can figure it out.
    icon_lol.gif
    Bonnie G #2
    Wed Jul 17, 2013 10:15 am
    Food.com Groupie
    Love the looks of this and think I'd like to try it but find it a little confusing; by "laminate" do you mean layered with butter between the layers???? and I see how they do the layers but then how does it get the swirl?? It's so pretty would be a great gift basket.

    I also checked out here Chai bread and it looks good too, think I might give that a try today
    Donna M.
    Wed Jul 17, 2013 1:16 pm
    Forum Host
    Bonnie, no butter.....it is just layers of dough, stacked, rolled, cut in half and restacked. The swirl comes from the curves of the braid. I want to make it too, but it is just too hot here right now to have the oven on.
    Bonnie G #2
    Wed Jul 17, 2013 2:12 pm
    Food.com Groupie
    Oh, think I know now, it's really hot here too but it looks so pretty I really want to try it icon_biggrin.gif
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