Got my hands on some organic purple sweet potato flour and thought to make some good work on it! Hence, decided to push some boundaries and come up with these Sweet Potato Bread! My favourite part is the convenience as with sweet potato flour, there’s no more steaming and tedious mashing of sweet potatoes!
Also, am a huge fan of the purple hues. While the supplier did share with me methods such as using acidic ingredients or lower baking temperature, I decided to go for a lower baking time overall. However, it still worked out well though my higher temperatures might make it darker purple. Nonetheless, I still like how the purpleness shines through in this Sweet Potato Bread!
Furthermore, the flavour profile of this Sweet Potato Bread is hearty and wholesome. In addition, I used an array of roasted seeds and a honey glaze to perk up the slight sweet and tartness of the sweet potato flour.
Another bonus for me would definitely be how its on the healthier side especially replacing some of the flour with vegetable-based flour. Every single bit of nutrients count and this makes the perfect healthier choice!
Should any of you want to know the supplier, you can feel free to let me know too!
Without further ado, the recipe!
Purple Sweet Potato Bread Recipe
by Javier Tan July-05-2020
Pushing the boundaries with these Sweet Potato Bread! Along with its nice purple hues, this bread tastes wholesome and hearty!
Ingredients For Water Roux / Tangzhong:
3 Tablespoon + 1 Teaspoon or 50ml Water
3 Tablespoons or 45ml Milk
2 Tablespoons or 18g Bread Flour, Sifted
2 and 1/3 Cups or 280g Bread Flour
1/2 Cup or 45g Sweet Potato Flour
1/4 Cup or 50g Granulated White Sugar
1 Large Egg, Room Temperature, 55g each
3/4 Teaspoon or 4g Table Salt
2 Teaspoons or 8g Instant Dry Yeast
1/4 Cup or 60g Unsalted Butter, Melted
1/2 Cup + 2 Tablespoon or 150g Milk
All that was made Water Roux / Tangzhong
1 Egg, lightly beaten
Seeds of your choice
Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Sweet Potato Flour, Sugar, Salt, Milk and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
Next, melt the softened butter at low heat.
Once fully melted, turn off the heat and add in the water roux/tangzhong, egg and milk and mix well until it forms a single wet mixture.
Then, add in half of the wet mixture into the large bowl containing the dry ingredients and knead using a dough hook attachment at high speed for 1 min 30 seconds or until clumps can be observed.
Mix in the second half and knead well for another 6-7 minutes at medium high speed. Once done, the dough will no longer stick to the bowl and it will pass the windowpane test.
Then, transfer the dough to a large bowl and sprinkle some water on top of the dough. Cover it with a damp cloth or plastic wrap and proof for an hour.
Once an hour is up, poke a hole at the center of the dough to release the excess air.
Shape into little balls of dough. I weighed the total weight of my dough and divided it by nine, each ball of dough weighed approximately 65g for mine!
Transfer the little balls of dough into your baking tray ( I am using a 8 x 8 inch ), then cover and proof for another 25-30 minutes.
Start preheating the oven at 180 degrees C when the proofing is about to be completed.
Apply egg wash and sprinkle seeds. Then bake for about 19-23 minutes. At the 12th minute mark, I placed an aluminium foil to slow down the browning of the top of the buns.
Finally, serve with honey as a glaze if preferred and enjoy!
Yield: 9 Delicious Buns!
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Store at room temperature for up to 5 days. Optimally, eat it within 4 days!