I love the color of this Japanese Purple Sweet Potato Loaf...!!!
The color of it was simply so sweet & pretty...
I had previously tried to make a Pumpkin Milk Loaf but without realizing that the pumpkin puree was a little watery and added too much milk. Besides that, the pumpkin milk loaf was unbaked too. Ended up, the loaf came out a little disastrous... :(
I was so much tempted to try again.
And so I did...
I tried it with Japanese purple sweet potato, plus the girls preferred their bread in purple rather the yellow(pumpkin)
And I was glad it was successful!!!! I had taken extra care not to under-bake my loaf and watched its top, just in case it got burnt...
A well-rise loaf + a pretty sweet lilac color... I couldn't help but keep on admiring this loaf of mine...
This bread texture was excellent too!!!
It was so soft, and it bounced back when you pressed onto the loaf.
Happy Happy me... ^-^
But as the girls had preferred their bread in bread rolls version... I wondered if they would eat these bread slices... I kept reminding them to remember to eat my bread.... -_-"
250g bread flour
5g instant yeast
100g mashed sweet potato
1. Mix all ingredients, except butter, into the mixing bowl, attached the dough hook and knead into a dough. Add in the butter and continue to knead for about 10 minutes until you get a pliable dough. Allow the dough to rest for about 45-60 minutes or until it doubles up. (My final dough weighs about 550g)
2. Punch the dough to release excessive air. Shape into a roll ball and allow the dough to rest for 15 minutes.
3. Roll the dough flat, roll it up like a swissroll and tuck it nicely into your bread pan. Allow the dough to proof for about 30-45 minutes.
(I had shaped mine into 400g loaf into my 400g bread pan, and made 6 x 25g of small bread rolls.)
4. Bake in a preheated oven of 180C for about 30 minutes, or until your loaf turns golden brown.
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