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Just like my other Cat-Shaped Bread Loaf recipe, I did so many calculations to get the perfect measurements to fit the cat-shaped bread tin that I own. It involved a ton of math and ratios and I even messed up a couple batches so you know you can trust this recipe.
It is different from the Cat-Shaped Bread Loaf recipe in that this one includes an egg and of course, chocolate. Of course, those who are familiar with my work will recognize that the dough base for this recipe is my popular pandesal recipe.
Process
For full list of ingredients and detailed steps, check out the bottom of this page.
First mix the dry ingredients then add the egg and most of the milk. Mix this together to form a dough and then add the butter and then more of the milk as required. Tip into a separate container to proof for about an hour or until it doubles in size.
Once it is done with its first rise, tip out onto a lightly floured surface and roll out into a square. Add the chocolate chips and then roll this up and place into the oiled cat bread tin.
Let this proof in the tin for about an hour or until is doubles in size. Here’s a photo of how that would look in the tin after proofing.
Bake and serve to you favorite kitty! (Just kidding, I don’t recommend feeding bread to cats)
Tools
Cat-Shaped Bread Tin (link)
This is the baking tin the whole recipe is based around. The measurements on this page are calculated specifically for this item.
Ozeri Food Scale (link)
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
Callebaut 70% Dark Chocolate Chips (link)
Callebaut 33% Milk Chocolate Chips (link)
Callebaut brand is expensive but it is THE BEST brand for baking chocolate chips! I only use it when baking for the people I love the most.
SAF Instant Yeast (link)
This is the yeast I use. You can use active dry yeast but you do have to rehydrate it first.
Diamond Kosher Salt (link)
When you need salt, this is the one.
Recipe
Chocolate Cat-Shaped Bread Loaf
Ingredients
Equipment
Method
- In the mixing bowl of a stand mixer, pour the dry ingredients: bread flour, yeast, salt, and sugar. Be sure not to let the yeast and salt come into direct contact. Mix this roughly just to disperse the ingredients. I highly recommend using a scale to weight the ingredients.
- Next add the egg and slowly add the milk but reserve a little. Mix this using the dough hook attachment on a stand mixer on medium speed until the wet and dry ingredients combine into one consistency.
- Add the room temperature butter. Let the stand mixer knead the dough for about 8-12 minutes or until the dough becomes smooth and elastic.
- Tip the dough out into a container to rise for about 1 hour or until the dough doubles in size.
- Punch down the dough and roll it out into a square that is roughly ¾ inch thick. Then add a layer of chocolate chips. Roll the dough up and shape into a little loaf.
- Let this proof for about 30 minutes or just until the dough bounces back halfway when poking.
- When done proofing, place in the oiled cat-shaped tin with ears pointed down. Be sure to press the dough into the ears slightly to encourage the ears to fill.
- Preheat oven to 350℉. Bake ear side down for 30 minutes.
- Carefully remove the tin from the oven and put it somewhere it can cool. Wait five minutes before tipping out the loaf. Let this loaf fully cool before slicing and eating!