I know I just posted a purple sweet potato bread yesterday. But the truth is, the bread was made last week. And we finished it.
And I just had to make another one.
This time however, i used two types of sweet potatoes. The regular orange skinned, white flesh sweet potatoes and the purple ones.
Then i swirled them together.
It takes a little bit more effort making this, I had to divide everything into two. Which means double the dirty bowls, double the kneading process, double almost pretty much everything.
But I wanted to see how it would swirl so badly, that i decided to go ahead and did double duty on this bread.
So here it is, the bread swirled.
And here it is, as a ham sandwich. Whoopee!
Swirled Sweet Potato Loaf
(adapted and modified from Jess of J3ss Kitch3n)
Recipe
Starter Dough Ingredients
200g bread flour
1/2 tsp instant yeast
65 cooked purple sweet potato (mashed)
65 cooked white sweet potato (mashed)
Water
- Combine bread flour, instant yeast and mashed PURPLE sweet potato in a mixing bowl, add in sufficient water to form a soft pliable dough, cover with cling wrap or a wet cloth and prove for 1hr or until double in size.
- In another bowl, Combine bread flour, instant yeast and mashed WHITE sweet potato in a mixing bowl, add in sufficient water to form a soft pliable dough, cover with cling wrap or a wet cloth and prove for 1hr or until double in size.
Main Dough Ingredients
15g bread flour
25g all purpose flour
33g cooked PURPLE sweet potato (mashed)
10g sugar
20g olive oil
15g bread flour
25g all purpose flour
33g cooked WhITE sweet potato (mashed)
10g sugar
20g olive oil
- Combine all of the PURPLE Main Dough Ingredients with the PURPLE starter dough ingredients in your bread maker machine or stand mixer and knead till the window pane stage, cover with cling wrap or wet cloth and prove for 1hr or until double in size.
- In a separate bowl, do the same for the White main dough and white starter dough ingredients.
- Punch out the air from the proofed dough and divide the dough into 2 equal parts, cover and rest the doughs for 15mins.
- Punch out the air from the rested dough, wrap the white dough in the purple dough, roll it up swiss roll stylea nd shape into rounds, place into bread tin and prove for 1hr.
- Bake in preheated oven of 170C for 38mins or till golden brown, remove bread from tin immediately once done and cool completely on a cooling rack before slicing.
