Sunset Swirl Bread
Ingredients
For the Tangzhong Paste (The Secret to Softness):
For the Main Dough:
For the Natural Colors:
For Brushing (Optional)
Instructions
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Make the Tangzhong Paste (2 Minutes)
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Transfer to a small bowl and let cool for 5 minutes until lukewarm.
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Knead the Base Dough
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In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
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Add the warm milk, plain yogurt, egg, and cooled Tangzhong paste. Mix with a spatula or spoon until a shaggy dough forms.
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Turn onto a lightly floured surface (or use a stand mixer) and knead for 5 minutes.
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Add the 3 tbsp softened butter and knead for another 8–10 minutes until the dough is completely smooth, elastic, and bounces back when poked.
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Color the 3 Dough Balls & First Rise
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Divide the smooth dough into 3 equal pieces (about 215g each if using a kitchen scale).
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Ball 1 (White): Shape into a tight ball and place in a lightly greased bowl.
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Ball 2 (Golden Yellow): Stir the ¾ tsp turmeric and 1 tsp warm milk into a smooth paste, then knead it into the second dough piece until the golden color is completely even. Place in a separate greased bowl.
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Ball 3 (Chocolate Brown): Stir the 1 tbsp cocoa powder and 1 tbsp warm milkinto a smooth paste, then knead it into the third dough piece until rich brown. Place in a third greased bowl.
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Cover all three bowls with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size. (Tip: Turn your oven light on and place the bowls inside with the door closed—perfect for chilly Canadian weather!)
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Shape the Tiger Swirl
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Punch down each dough ball gently to release air bubbles.
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Roll each colored ball out into a flat rectangle, roughly 8 inches wide by 10 inches long (all three should be roughly the same size).
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Stack them directly on top of each other for maximum contrast:
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Bottom layer: Creamy White
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Middle layer: Chocolate Brown
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Top layer: Golden Yellow
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Gently press the stacked layers together with your rolling pin so no air gets trapped between the colors.
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Starting from the short 8-inch side, roll the dough up tightly like a Swiss roll, pinching the seam and tucking the ends slightly underneath.
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Second Rise & Bake
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Place the rolled log seam-side down into a greased (or parchment-lined) loaf pan.
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Cover loosely and let rise for 45–60 minutes until the dough domes about 1 inch above the rim of the pan.
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Preheat your oven to 350°F (175°C).
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Brush the top gently with 1 tbsp milk, then bake for 28–32 minutes until golden brown on top and hollow-sounding when tapped. (If the top browns too quickly around the 20-minute mark, lay a piece of foil loosely over the top).
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Remove from the oven, brush immediately with 1 tsp melted butter, and let cool in the pan for 10 minutes before transferring to a wire rack.
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Wait at least 45 minutes until the loaf is completely cool before slicing—cutting hot bread squishes the crumb and smears the swirls.
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Once cool, slice thick pieces and serve!