Monday, 27 April 2015

Even “Softer” Purple Sweet Potato Bread


I remember last year when I started atouchofally, I had a post on Purple Sweet Potato Buns. I really love the natural purple hue of these buns. So rich in color and taste as well.

A week ago, I bought some good Japanese sweet potatoes and immediately I knew what I wanted to make or bake rather. ;) This particular stall in the wet market sells gorgeous, fresh vegetables and their price is a tad higher than other stalls. The sellers claim that their vegetables are "organic", but I guess we will not really know. The guy said these purple potatoes are really good and has very little fibers in it. 

This was really true. Not only the steamed potatoes were very smooth after I mashed it with unsweetened soy milk, the purple was so deep and gorgeous! The picture above were not edited and you can see how "purple" the bread turned out. :)

I had changed some of the ingredients based on what I had in the fridge. Whipping cream and potato flakes are guaranteed to add softness to any loaf. Since the amount of potatoes used were rather high compared to the other recipes that I've seen, the potato taste was very evident in this bread. :) I love! 

Here you go with the recipe. Don't worry about using all the different milks and liquids. You can just use fresh milk. If you don't have any potato flakes at home, just make sure the total weight of flour comes to 375g. 

Just go ahead and make this bread. It was a big hit with my kids and in-laws. 

Ingredients:

A
Sweet potato 270-300g ~ Steamed
Unsweetened Soy milk 20g

B
Whipping Cream 50g
Fresh Milk 70g
Unsweetened Soy Milk 20g
Eggs 80g
Caster sugar 40g
Salt 1 teaspoon
Unbleached High Protein Flour 310g
Cake Flour 35g
Potato Flakes 30g
Yeast 1 teaspoon

C
Butter (Salted) 30g

Steps:
1. Mash ingredients A together until smooth.
2. Add ingredients B into the Breadmakermachine according to sequence of liquid, semi-liquid and dry ingredients.
3. Turn on the Basic light program and knead for 10 minutes before adding the butter. 
4. Allow the program to complete for a perfect loaf. 
5. Alternatively, for an even more perfect loaf; after the kneading had completed, remove the mixing paddle and fold the dough inwards and downwards into itself for a few times and place the rounded dough back into the breadmaker pan.
6. Allow the dough to rise at 45C for about 45 minutes or until it reaches ¾ height of the pan.
7. Preheat the breadmaker oven to 180C and bake for 35 minutes.
8. Remove the bread from the bread pan immediately onto a wire rack and allow to cool completely before slicing.
9. The bread is so soft! And stays soft for the next few days. 

1 comment:

  1. Hello Ally,
    This recipe was superb. I think its very tasty and yummy to eat. Hearty thankful for sharing ingredients for this recipe.

    ReplyDelete