To me, a healthy sandwich bread must ...
- not be overly loaded with sugar or sweetener
- not be overly loaded with fat like butter and vegetable oil
- not contain artificial colourings and preservatives
- contain vitamins, minerals and dietary fiber
- contain natural ingredients
Most ideally, these healthy breads must be soft, moist and delicious! No cardboard taste! No dry and bland texture!
Is this even possible?
YES... Here, I would HIGHLY HIGHLY HIGHLY RECOMMEND this healthy Sweet Potato Sandwich Bread recipe!!!
Each 450g loaf of these breads is made with 12g sugar, 2g salt and 30g butter plus vitamins and minerals from the added eggs, milk and sweet potatoes. They are all homemade with NO colourings and preservatives added.
It contains heaps of dietary fiber from the added sweet potatoes so this means that no wholemeal flour is required! Yay because most soft wholemeal breads can be difficult to bake!!!
Best of all... it is naturally sweet, moist, soft and delicious!
Sweet Potato Sandwich Bread
Made with less sugar and taste so naturally sweet and delicious!!!
HIGHLY HIGHLY HIGHLY RECOMMENDED!
As a concerning mum, I'm happy that my son like to eat sweet potatoes. Not because my son is suffering from malnutrition or has any dietary problems. I'm just happy because I don't have to convince him to eat this super food.
Why sweet potato is considered a superfood and healthy?
Sweet potatoes are rich in beta-carotene (provitamin A carotenoid) which helps to repair our cells that may be exposed to disease like cancers. Besides, sweet potatoes are also considered as one of the low glycemic (GI) foods due to their complex carbohydrates and high dietary fiber content.
Sounds good, isn't it? From now on... do you want to bake these healthy sandwich breads for you and your family?
Here's a video showing how I baked these sweet potatoes sandwich breads. And please take note of these two important baking tips:
(1) Do not replace milk powder and water with fresh un-scaled milk because the active milk enzymes can break down gluten. It will make sweet-potato-loaded bread dough extra sticky and also prevent it from rising well.
(2) Please either use extra-strong bread flour with 14% protein or add 15g gluten flour into 585g bread flour with 12% protein so that the sweet-potato-loaded breads will have enough gluten strength to rise to a good height. You can buy gluten flour from most health food or bread baking supplies shops or via online.
(3) Please pre-cook the sweet potatoes by steaming but not roasting or boiling. I have tried using roasted sweet potatoes to bake sweet potato bread at here before and find that the roasted sweet potatoes are not as moist like the steamed ones in term of incorporating them into bread making. I don't recommend boiling sweet potatoes because their sweetness and other goodness will be lost into the boiling water during cooking.
Music: Bensound
I have added 15g gluten flour into 585g bread flour with 12% protein
... to bake these two perfect square 450g sandwich loaves.
I reckon this addition is pretty essential!!!
I added 300g sweet potato mash to bake these two loaves of breads.
So every slice of these sweet potato breads is so naturally sweet and delicious with nutty buttery fragrance.
So soft and moist that the crusts are lightly crusted and soft too.
Why is this recipe one? Is there a recipe two? You are absolutely right. Please stay tune if you are after more of these healthy recipes.
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Here's the recipe.
WARNING: This bread dough is fully loaded with many moist ingredients and can be sticky and difficult to handle. It will be good if you can a breadmaker or an electric mixer with hook attachment for kneading.
Makes two 10 x 10 x 20 cm loaves, 450g eachYou can use half of the recipe to make one loaf of bread.120g water, lukewarm at 37°C
100g eggs, approximately 2 large eggs but please use exact weight
300g steamed soft sweet potato mash, cooled to room temperature
600g extra strong bread flour with 14% protein*
30g milk powder - please do not replace this and water with milk, see above Tip (1)
25g caster sugar
4g salt
60g unsalted butter, softened at room temperature
2 tsp dried yeast
*If extra strong bread flour with 14% protein is not available, please use 585g bread flour with 12% protein plus 15g gluten flour. See above Tip (2) for further explanation.
vegetable oil or vegetable oil spray to grease loaf pans and their lids
extra flour for dusting and shaping but please use the minimal amount
Place all the ingredients in a breadmaker according to the order of the above list. Use the dough setting to knead the dough until it is smooth and elastic and allow the dough to prove for 1 hr or until doubled in size.
If breadmaker is not available, kneading by electric mixer with a dough hook is possible. Using an electric mixer with low mixing speed, mix all dough ingredients to form a dough first. Keep kneading with the next higher mixing speed for about 30 mins or until the dough is smooth and elastic. This dough will be very stretchy and elastic and should be ready if it passes the window panel stretch. Transfer dough into a large bowl and cover it with a cling wrap. Allow the dough to rise in a warm and humid place for about 1 hr or until doubled in size.
Grease loaf pans and their lids with oil or cooking oil spray.
To shape, divide dough into 6 portions (about 205g each) and shape all into smooth balls. Allow them to rest at room temperature for about 10 mins.
Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface. Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll. Use the rolling pin to flatten and roll the dough into a long rod shape. Then, pick one shorter side of the dough and roll it like a Swiss roll again. Repeat this rolling step with the remaining portions of dough.
Place three of the shaped dough with their seams side down into the each prepared pan. Press the top of the dough lightly to form an even surface. Allow the loaves to prove for another 1 hr or until the dough is going to reach the maximum height of the loaf pans. Cover loaf pans with their lids.
Preheat oven at 180°C. Bake at 180°C for 25 mins or until thoroughly baked. If your breads are not covered with the loaf pan lids and the top of the breads are becoming brown too quickly, cover the breads very loosely with aluminum foil at the last 10 mins of bake and continue to bake until thoroughly baked.
When the bread is removed from the oven, remove the lids and unmould the bread immediately. Transfer bread on a wire rack to cool it completely. Due to their limited gluten strength and ultimate softness, these breads might shrink very slightly but the minimal shrinkage won't ruin their nice square shape.
Slice and serve.
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