SWEET POTATO BREAD

Tuesday, 18 July 2017







This is not a new recipe. It is a soft and fluffy kind of bread that everyone in my family enjoys. The texture is quite similar to “Hokkaido Milk Loaf with Tanzhong method”. Any type of sweet potato will work. I used orange sweet potato that I happened to have in the fridge.
Yields: 6 small loaves (Two 9×5 inch bread pans)

INGREDIENTS:

400g bread flour
250g sweet potato (peeled, steamed and mashed)
2 ½ tsp instant active yeast
3 tbsp brown sugar
1 large egg (keep 1 tbsp egg white for egg wash)
1 tsp salt
125ml fresh milk
40g unsalted butter

METHOD:

1.  Place all ingredients in the bowl of your stand mixer and knead until it had come together and beginning become elastic. It takes around 10 to 15 minute (No. 2.5 speed with Kenwood Chef stand mixer)

2.  Set it aside to rise for 45 to 60 minutess or till double in size.

3.  Line the 2 bread pans (9 X 5 inch) with non-stick baking sheet.

4.  Punch down the bread dough to release the air.  Divide dough into 6 equal portions (around 153 g each). Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed.

5.  Place 3 loaves in each bread pan. Let it rise for another 45-60 minutes or until dough is double in size.

6.  Brush the dough with egg wash (mixture of 1 tbsp egg white with 2 tsp water).

7.  Bake at pre-heated oven at 180 C (with fan setting) for 30 minutes.

8.  Remove bread to cool on rack completely.