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.
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
300 gm orange sweet potato - skinned, steamed and mashed
50 ml water or slightly more [adjust accordingly]
60 gm butter
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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