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Sunday, February 5, 2012


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.  I have used purple sweet potato before [refer posting January 2012 - Purple Sweet Potato Bread Loaf.  Remember to reduce or omit the water if puree is too wet.  I did not add any water when kneading the overnight dough with sweet potato puree and bread dough ingredients.
Ingredients for  Overnight Dough
240 gm bread flour
40 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
240 gm bread flour
40 gm plain flour
1 tbsp milk powder
2 tbsp honey
1/4 tsp  salt
300 gm orange sweet potato - skinned, steamed and mashed
50 ml water or slightly more [adjust accordingly]
60 gm butter
Shaped dough before proofing
After proofing for 1-2 hours
  • Add all the ingredients [except water and butter] to the sponge dough.  Knead until well combined, then gradually add in water while kneading, until a soft dough is formed [you may not need all the water].  Knead for about 10 minutes then add in butter.  Continue kneading until 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. [Best to proof for 1-2 hours].
  • Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.

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