Roche Bread

Name: Roche Bread
Yield: 1
Ingredients: 200.0g Medium Protein Flour; 2.0g Baking Powder; 30.0g Butter; 30.0g Buttery Margarine; 20.0g Peanut Jam; 5.0g Honey; 30.0g Polenta; 40.0g Eggs; 90.0g Sugar; 600.0g White Shortening; 100.0g Cake Margarine; 400.0g Liquid Sugar; 300.0g Soft Cream; 100.0g Dark Chocolate Compound; 800.0g High Protein Flour; 20.0g Instant Yeast; 5.0g Bread Improver; 200.0g Sugar; 50.0g Skim Powder Milk; 15.0g Salt; 200.0g Cake Margarine; 475.0ml Hot Water; 100.0g Yolk; 50.0g Knorr Potato Flakes 500g

This burger-like bread is very unique. The rock inside will be a crowd getter to crave for more.

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How to Make Ingredients (Rock Crusty Topping)

Medium Protein Flour 200.0 g
Baking Powder 2.0 g
Butter 30.0 g
Buttery Margarine 30.0 g
Peanut Jam 20.0 g
Honey 5.0 g
Polenta 30.0 g
Eggs 40.0 g
Sugar 90.0 g

How to Make Ingredients (Chocolate Buttercream)

White Shortening 600.0 g
Cake Margarine 100.0 g
Liquid Sugar 400.0 g
Soft Cream 300.0 g
Dark Chocolate Compound 100.0 g

Making the Roche Bread

High Protein Flour 800.0 g
Instant Yeast 20.0 g
Bread Improver 5.0 g
Sugar 200.0 g
Skim Powder Milk 50.0 g
Salt 15.0 g
Cake Margarine 200.0 g
Hot Water 475.0 ml
Yolk 100.0 g
Knorr Potato Flakes 500g 50.0 g

Bakery & Pastry

Sides / Snacks

Margarine & Shortening

This burger-like bread is very unique. The rock inside will be a crowd getter to crave for more.

...

Preparation

How to Make Ingredients (Rock Crusty Topping)
- Mixer margarine, butter, peanut butter, honey and sugar evenly.
- Add in the eggs, mixer again for ± 1 minute, add in the dry ingredients, stir using spatula, then pour on the table, and rub with hands until it forms smooth grains.
How to Make Ingredients (Chocolate Buttercream)
- Mixer white shortening and margarine until smooth, add soft cream and mix a while, then add in simple syrup and mixer until smooth.
- Melt the dark chocolate compound then mix to the buttercream and stir evenly.
Making the Roche Bread
- Mix all dry ingredients then add in water, margarine and egg yolks until smooth.
- Rest on the table for ±15 minutes.
- Weigh and round it. Then rest again for ±15 minutes.
- Round the dough, spread with skim milk, then press to the topping batter and put it on the loaf.
- Leave to rise for about 1 – 1,5 hours then bake in 190 - 200°C for 15 minutes.
- After baked and cool off, divide the bread and fill with chocolate buttercream.