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.
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