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Duo-Tone Marble Lavender Butter Loaf

  • by Suncore Foods

Woohoo! It's finally Fri-yay!! Are you ready to roll into the weekend with the best bread ever? Picture this: a super soft, velvety, and airy light slice of our whimsical Duo-Tone Marble Lavender Butter Loaf! We've taken it to the next level by incorporating Suncore Foods® NEW Lavender Flowers Buds, Ebony Carrot, and Midori Jade Matcha Powders for that bright, vivid color and delicious flavor. This bread isn't just a treat for your taste buds - it's a feast for the eyes! Imagine coming home to the irresistible smell of warm, buttery deliciousness filling your entire house. Ready to experience this magic? Get the recipe and all you need to make this happen at Suncore Foods®. Share this goodness with your family and dazzle them with the deliciousness of our bread!

Ingredients

Ebony Carrot Dough:
200g warm oat milk
35g sugar
3g active dry yeast
18g olive oil
3g salt
290g bread flour
7g Suncore Foods® Ebony Carrot Powder

Midori Jade Matcha Dough:
200g warm oat milk
35g sugar
3g active dry yeast
18g olive oil
3g salt
290g bread flour
7g Suncore Foods® Midori Jade Matcha Powder

Lavender Butter Ingredients:
58g butter, softened at room temperature
10g sugar
2g (¼ tsp) salt
1½ tsp Suncore Foods® Lavender Flower Buds

Equipment Needed:
Stand mixer with a dough hook attachment
9 x 4x 4 inch bread pan

Directions

1. Prepare purple dough: Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside until the mixture is frothy.
2. Mix in olive oil on low speed for 30 seconds.
3. Mix in all remaining ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
4. Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and set aside.
5. Prepare green dough: Follow steps 1 through 4 and prepare the green dough.
6. 1st proof: From the time you cover the second dough, proof both doughs for 60 minutes.
7. Lavender butter: While the dough is proofing, prepare lavender butter by mixing all ingredients until smooth and well combined. Set aside.
8. Deflate and roll dough: Lightly oil the inside of the bread pan and set aside. Punch the air out of the purple dough and using a rolling pin, roll the dough out into a long rectangle, approx. 20-24” in length and 4-6” in width. When working with dough, dust some flour on your work surface as needed.
9. Follow step 8 and deflate and roll the green dough, ensuring both dough rectangles are approximately the same size.
10. Assemble dough: Place the green dough over the purple dough and using your hands, gently stretch the dough out around the edges to ensure both doughs are stacked evenly and are the same size. Using a rolling pin, gently roll both doughs together. Spread lavender butter evenly over the green dough, leaving ½ to 1 inch of space around the edges.
11. Assemble dough log: Starting from one end, roll the dough inwards forming swirls with every completed rotation. Pinch the dough together ensuring the dough log doesn’t open up.
12. Cut and braid dough log: Leaving 1 to 1½ inches on one end, cut the dough log vertically forming two strands. Braid the two strands and pinch the loose ends together.
13. 2nd proof: Place the dough in the bread pan with the crease side facing down. Cover with a kitchen towel and set aside for 45-60 minutes.
14. Bake: When ready to bake, preheat oven to 3500 Bake for 50-55 minutes. Optional: After 35 minutes, cover the bread pan with aluminum foil and continue to bake. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.
15. Cool: Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature, on a wired rack, before slicing.