Pillowy soft and fragrant Purple Sweet Potato Bread using straight dough method. It has a cottony and springy texture that you can eat it plain without adding any fillings or toppings on it.
The first bake on October 26, 2015. |
Added whipping cream and purple sweet potatoes, this recipe yield tender and fluffy bread that will stay soft for days.
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Ingredients:
(A)
260g Bread Flour ???? 260?
3/4 tsp Instant Yeast ???? 3/4 ??
40g Castor Sugar ??? 40?
1/4 tsp Salt ? 1/4 ??
(B)
120g Purple Sweet Potato Puree (steamed & mashed) ??? 120?
30g Whipping Cream ????? 30?
110g Full Cream Fresh Milk ???? 110?
20g Egg (lightly beaten) ?? 20? , ??
(C)
20g Unsalted Butter (softened) ???? 20?,??
I use Blue Jacket Unbleached Bread Flour in this recipe. |
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Method: ??
1. In a stand mixer, mix (A) using low speed.
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2. In a bowl, mix (B). Add (B) into (A). Knead to form a dough.
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3. Gradually knead in (C).
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4. Continue to knead until the dough passes the windowpane test. If you're unsure what is windowpane test, watch this video:
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5. Transfer the dough to a lightly greased bowl. Cover with cling wrap, let it proof for 60 minutes or doubled in size.
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before 1st proof |
after 1st proof |
6. Transfer the dough onto a lightly floured worktop. Roll out the dough.
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7. Roll up the dough.
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8. Transfer the dough to a baking tin. If you're not using non-stick baking tin, grease your baking tin.
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9. Cover with cling wrap and let it proof for 60 minutes or doubled in size.
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10. Bake in a preheated oven 170'C for 20 minutes (rack 1) , transfer to rack 2, bake for another 5 minutes.
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11. Remove the bread from the oven, remove it from the baking tin and cool it on a rack.
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Some feedback from those who have tried this recipe:
By Cherry Le Neel |
By Cherry Le Neel |
By Fanny Chan |
Low Lai Kuan |
Feedback from Rachel Hoy |
By Rosalind Ang |
By Rosalind Ang |
By Mavis Hoi |
By Mavis Hoi, made using full cream milk. |
By Yvonne Ng |
By Yvonne Ng |
Feedback from Yvonne Ng |
By Yvonne Ng |
By Yvonne Ng |
By Evelyn Ng, made using pumpkin. |
By Dora Wee |
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