This recipe is for 2 loaves of bread. Measure half the quantity if you are making only 1 loaf [550 gm]. This bread is very soft and moist even on the third day. Can substitute purple sweet potato with other coloured sweet potatoes or pumpkin [reduce water if puree is too wet].
Ingredients for Sponge Dough
230 gm bread flour
20 gm plain flour
2 tsp instant yeast
100 ml water
- Mix all ingredients into a soft rough dough. Cover and leave to proof for at least 1-2 hours.
Ingredients for Bread Dough
230 gm bread flour
20 gm plain flour
1 tbsp milk powder
2 tbsp sugar
1 tsp salt
260 gm purple sweet potato - skinned, steamed and mashed
50 ml water or slightly more
40 gm butter
40 gm butter
Dough ready for proofing
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| Dough ready for shaping |
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| Loaf bread ready for proofing for 1 hour or double in size |
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| Bread ready for baking for 25 minutes @ 180 degrees |
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| Purple sweet potato loaf bread |
- Add all the ingredients [except water and butter] to the sponge dough. Knead till well combined, then gradually add in water while kneading till a soft dough is formed [you may not need all the water]. Knead for about 10 minutes then add in butter. Continue kneading till soft, smooth and elastic.
- Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
- Divide dough into 2 equal portions. Roll and fold each portion into thirds, then roll swiss roll style into a log. Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.
- Bake in preheated oven at 180 degrees C for 25 minutes. Remove to cool on rack immediately after baking.
2 comments:
Found you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.
Hi Cristy, thank you. Nice bread. Glad the recipe is of use to you. Home baked bread like this is awesome, healthy too.
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