3 Toned Marble bread

I was really excited and couldn't wait to start baking when  I found out I could still use the bread machine to knead the dough for a marble bread ! ( meaning a short 20 minutes and further 10 more minutes after turning the machine on and off for another).  Lalalalala... thanks so much to "Happy Home Baking"for the information and inspiration.

before rise

I should have let the dough risen with a open loaf pan  (without a lid / cover) as you the see , sort of crushed 

Here's my ingredients:

1.  Milk and egg add up  250ml.
2.  Tangzhong  190g.
3.  Oil  2 tablespoon ( I used grapeseed oil)
4.  Honey  3 tablespoon.
5.  Salt  1 teaspoon.
6.  Skim milk powder   2 tablespoon.
7.  Bread flour  600g.
8.  Instant yeast  2 teaspoon.


 (A) 1 tablespoon matcha powder, some chopped walnuts ( for the green dough).
 (B) 1 tablespoon cocoa powder,  1 tablespoon molasses ( for the brown dough).
  (C) 1 tablespoon fine grinded red yeast,  some cranberries ( for the red dough).

Methods (bread machine):

1.  Wet ingredients go in first. Sugar on one side, salt of the other side. Lastly, add in yeast before flour.
2.  Set  menu to" dough"and press "start".
3.  Stop the machine after 20 minutes.  Re-start the machine and run for another 10 minutes.
4.  Sit dough on a working surface, deflate to release air bubbles.
5.  Roll into a ball and relax gluten for 10 minutes.
6.  Weigh the dough and divide into 3 equal parts.
7.  Knead green dough with (A) ingredients.  Knead brown dough with (B) ingredients. Lastly, knead red dough with (C) ingredient.
8.  Rest the 3 different doughs in seperate bowls for 10 minutes.
9.  Shape each of them into a long roll of the same length ( check your loaf tin size so you know how long you need to go for).
10.  Plait them.
11.  Place them inside the pullman tin.
12.  Bake in 180 deg oven for 25 minutes.  If you have a lid on, take off the lid now and bake for a further 5 minutes.
13.  Enjoy!