I like to add sweet potatoes in my bread. Besides giving my bread a beautiful colour, they also make my bread very soft.
Ingredients:
- 425 g bread flour
- 105 g orange sweet potato puree
- 7 g yeast
- 45 g sugar
- 7 g salt
- 180 g whole milk
- 60 g egg (without shell)
- 35 g butter
- Egg wash: 1 egg + 1 tbsp milk
Method:
- Add bread flour, yeast, sugar and salt to the bowl of a stand mixer.
- Start the mixer on low speed to mix up the ingredients.
- Add the sweet potato puree to the flour.
- Add the milk and egg to the mixing bowl.
- Knead all the ingredients till a dough ball is formed.
- Add butter to the dough and continue to knead till you achieve window pane.
- Oil a clean bowl.
- Transfer the dough to the bowl. Turn the dough till it is covered in oil. Cover the bowl with cling wrap and let the dough proof till it doubles in size.
- Lightly flour the counter top.
- Transfer the dough to the counter top.
- Roll the dough out into a long rectangular shape (horizontally).
- Fold the dough into 3 by bringing the right part onto the centre part followed by the left.
- Then roll the dough out again into a long rectangular shape (vertically) and fold into 3 again.
- Do this process at least 6 times (alternating between vertical and horizontal roll-outs) to get the "peeling" effect in the bread.
- Knead the dough into a ball.
- Roll the dough into a rectangle, the length according to the length of the loaf pan.
- Swiss roll up the dough tightly.
- Pinch the edge to seal it.
- Using the plastic scrapper, cut the roll into pieces of half an inch wide.
- Transfer the whole cut roll to the loaf pan.
- Let the dough rise till it reaches about 80% of the height of the pan.
- Egg wash the surface of the dough.
- Bake the dough at 175 degrees Centigrade for 25 minutes.
- Once done, remove the pan from the oven and remove the bread from the pan.
- Let the bread cool down on a metal rack.
- Slice the bread only after it has cooled down completely.
