TLDR;
we used this recipe
it was cool
our potato was yellow
here are some pics
thx
We had a dough craving (cray-dough?) and tried our hands at making some bread!
We followed this recipe: https://www.bakewithpaws.com/2017/08/japanese-purple-sweet-potato-loaf.html -- but with yellow sweet potatoes instead of purple, and a few other tweaks. It turned out pretty great, and we learnt some lessons along the way!
INGREDIENTS
400g bread flour
200 - 250g mashed Japanese sweet potatoes (steamed before mashing)
30g brown sugar
1 ½ tsp instant active yeast
1 tsp salt
40g whisked egg (from 1 large egg, whisked, balance kept for egg wash)
120g - 150g fresh milk
60g butter (room temperature)
Various nuts and dried fruits
Egg wash: Balance of whisked egg from the above
METHOD
1. Pre-heat oven to 180 °C, or 160°C convection mode.
2. Weigh all dry ingredients into a large mixing bowl.
3. Add butter, and mix with a spatula to combine before using a mixer, to prevent dry ingredients from flying everywhere.
4. Add in milk slowly as you mix. Start with 120g, then add small splashes as needed while kneading.
5. Knead until the dough starts to look like dough. It should be smooth, stretchy and not too sticky. Make sure not to over-knead as it will cause the bread to rise less.
6. Form into a round ball and leave in the bowl (greased, with a cling film cover) for about an hour, or until double in size.
7. Punch dough to release air. Flatten and roll back into a ball.
8. Transfer dough to a clean floured surface, then divide dough into two portions (or however many according to your container sizes).
9. Add various nuts and dried fruits that you like (we used walnuts and dried cranberries!), and knead/roll dough into the shapes that you want. Place the dough on the baking pans lined with non-stick baking paper, and allow to rise for another hour or until double in size.
10. Brush dough with egg wash, lightly dust with some flour for effect.
11. Bake in pre-heated oven for 30-40 mins or until golden brown.
12. Remove bread from oven, and leave on rack to cool completely. Or eat when it's hot, you do you.
THINGS TO NOTE
1. We bought discounted sweet potatoes. They were mostly rotten. 750g of sweet potatoes yielded just enough for this recipe. Don't do what we did. Buy good potatoes.
2. More sweet potatoes equals more water content. So if you use more sweet potatoes, less milk is required and vice versa.
3. You could be fancy and score the dough before baking for that PROFESH BAKERY ARTISANAL look.
4. This version yields a fluffier bread, rather than a dense, chewy, gluten-y one.
The bread can last at room temperature for 3 days. After, store in the freezer and re-heat to eat.