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Friday, January 6, 2012

PURPLE SWEET POTATO BREAD LOAF [SPONGE DOUGH METHOD]

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
Dough ready for proofing 
Dough ready for shaping
Loaf bread ready for proofing for 1 hour or double in size
Bread ready for baking for 25 minutes @ 180 degrees
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.

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