Full Recipe
Author
Melanie Wanders | 2024-05-14
Description
In this babka-shaped milk bread, plain and chocolate doughs are entwined to create a beautiful, swirled, tiger stripe-like pattern in every slice. This loaf is easier to make than it looks: You make a single dough, color and flavor a portion of it with black cocoa, then stack and twist the two doughs together to create its distinctive appearance. A small Pullman pan (a lidded, square-sided pan) gives the tiger bread its square shape, but you can also make it in a regular loaf pan (see “tips,” below). If it lasts enough to go slightly stale, cut it into thick slices and use it for French toast.This recipe comes from our cookbook, the Big Book of Bread. Order it now!
