Rainbow Bread
(recipe adapted & modify from Carol)
Ingredients:
Sweet Potato dough
60g Blue Jacket Bread Flour1 tsp sweet potato powder
1 tsp sugar pinch of salt
1/8 tsp instant yeast40g water
Pumpkin dough
60g Blue Jacket Bread Flour1 tsp pumpkin powder1 tsp sugarpinch of salt1/8 tsp instant yeast40g water
Matcha dough
60g Blue Jacket Bread Flour1 tsp matcha powder
1 tsp sugar pinch of salt
1/8 tsp instant yeast40g water
Blue Pea dough60g Blue Jacket Bread Flour1 tsp sugar
pinch of salt1/8 tsp instant yeast40g blue pea water
Cocoa dough 60g Blue Jacket Bread Flour1 tsp cocoa powder1 tsp sugarpinch of salt1/8 tsp instant yeast40g water
Plain dough
60g Blue Jacket Bread Flour1 tsp sugar
pinch of salt1/8 tsp instant yeast40g water
Method:1. Put all sweet potato dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for the rest of the dough.2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Do the same for all dough.3. Remove all dough onto a slightly floured table top. De-gas & rest dough for 10mins.
4. Roll out all dough into rectangle & stack on top of each other. Use a knife to divide into 6 portions (lengthwise) & shaped the dough. Proof for 1hr.5. Bake in a preheated oven @ 140C for 15mins.
My hearty breakfast- toasted bread with egg mayo fillings =)
