2025 National Festival of Breads Finalist

Stacy Ricker

Wyoming

INGREDIENTS

Dough

¼ cup unrefined virgin coconut oil

1 ½ cups whole milk

¼ cup honey

1 tablespoon instant yeast

1/3 cup instant potato flakes

1 teaspoon salt

1 large egg

4 - 4 ¼ cups KING ARTHUR® Unbleached Bread Flour

Pink Swirl

2 tablespoons freeze-dried raspberry powder

2 teaspoons water

Green Swirl

2 tablespoons matcha powder 

2 teaspoons water

Black Swirl

2 tablespoons unsweetened black cocoa powder

2 teaspoons water

DIRECTIONS

In microwave safe bowl, melt coconut oil. Add milk and heat until warm (110°F - 
115°F). Set aside.

In bowl of stand mixer with paddle attachment, mix together honey, yeast, potato 
flakes, salt and egg. Stir in milk mixture and mix until combined.

Exchange paddle for dough hook. Gradually add 4 - 4 ¼ cups flour to make a soft and 
sticky-to-the-touch dough; knead 8 - 10 minutes. 

Scrape dough off sides of bowl and dough hook. On lightly floured surface, pat dough 
into square. Divide off ¼ of the dough; place in small, greased bowl and cover with 
plastic wrap. Take the remaining dough and divide in half. Place each half in a small 
bowl and cover with plastic wrap.

For pink dough: Place the first divided dough in bowl of mixer. Add raspberry 
powder and water. Using dough hook, mix on medium speed in 1-minute increments 
4 - 5 minutes, scraping bowl and hook between increments, until dough is uniformly 
colored. Place in bowl; cover with plastic wrap and set aside. Note: Wash mixing bowl 
and dough hook for each dough color. 

For green dough: Repeat same process in step “5” with matcha powder, water and 
second divided dough.

For black dough: Repeat same process in step “5” with black cocoa powder, water 
and third divided dough. 

Let doughs rise until doubled, about 1 ½ hours. Roll green dough into a 10” x 12” 
rectangle. Repeat the same process with black and pink doughs. 

Place black dough on top of green dough and continue rolling until 10” x 20” rectangle. 
Place pink dough rectangle on top of combined green/black rectangle, leaving 8” of 
black dough exposed on one end.

Starting with the 10” side of 3-layered dough, roll dough into a log until dough is only 
2-layers and pink dough stops. With knife, cut remaining exposed 2-layer dough into 
12 strips about ¾” wide, with one end of the strips still connected to the rolled dough. 

Skipping first strip, carefully flip second cut strip to expose green dough on opposite 
side. Repeat process with remaining strips, skip one and flip the next to end up with 
alternating black and green strips.

Continue rolling dough spiral over cut strips to form a log of dough. Line a 10” x 5” 
metal loaf pan with parchment and spray with cooking spray. Place dough log with 
the cut strips wrapping over the top and strip ends tucked under log. Lightly spray the 
top of dough with cooking spray and loosely cover with plastic wrap. Let rise 1 hour 
or until doubled. Preheat oven to 375°F. Bake 55 - 60 minutes or until the center of 
loaf reaches 200°F. After 15 minutes, tent with foil to prevent over-browning. Remove 
bread from oven and pan; place on rack and cover with tea towel while cooling. Cool 
completely before slicing. 

YIELD: 1 large loaf, 12 slices.

 

Bread Shaping Photos