I have been so busy lately and felt terrible that this blog has been abandoned. Adjusting with new job at the busiest time of the month is just taking up a lot of my time, so when I get home late at night, I really do not have the energy to do any blogging. For the same reason, I had not been experimenting with many exciting new recipes, be it baking or cooking. There is still a long list of things I want to attempt, but finding the time and energy is a real challenge at the moment.
Last weekend, I ticked one of the recipe from my list which is another bread recipe. This time we added mashed sweet potato to the bread. The original recipe calls for purple sweet potato, but since I only have the usual sweet potato, so that was what I used. I am surprisingly impressed with the result! Very soft bread, although it is not as fluffy as the milky bread with tangzhong, but it remains really soft until the next day. I guess the addition of mashed potato makes the bread somewhat solid in texture, a little heavier than the tangzhong method. But overall, we think it is a winner and that’s why this recipe is a keeper and I shall make an effort to share it with my readers 🙂
The original recipe is from Femina, one of those popular Indonesian women magazines, not sure when it was published, but here are the ingredients:
- 300 grams bread flour
- 100 grams sugar (I used 75 grams)
- 3 tablespoons milk powder
- 100 grams mashed sweet potato
- 50 grams butter at room temperature
- 150 ml warm milk
- 2 egg yolks
- 1.5 teaspoons instant dry yeast (I used 1 teaspoon)
- 1 teaspoon salt
Mix the dry yeast with warm milk, 1 tablespoon of sugar (from the total sugar listed above). Set aside until it is frothy.
Combine flour, sugar, milk powder and egg yolks in a separate mixing bowl. Keep mixing while adding in the warm milk mixture a little at a time.
Mix until it forms a ball then add in butter, salt and mashed sweet potato.
Knead until the dough is smooth and flexible.
Leave it in a warm place for proofing about 1 hour or more when it is double in size. Since I used less yeast, I find it takes longer to reach that state, mine took about 1.5 hours.
Once it is double in size, punch the dough to release trapped gas. Divide it into 9 portions and fill with your favorite topping. I used Nutella and small pieces of cheddar cheese to balance out the sweetness of Nutella.
Let it rest for another 15 minutes and meanwhile, preheat the oven at 200C.
By the time the oven is ready, brush the surface of each dough portion with egg wash (I used 1 tablespoon of the egg yolk from above ingredient mix with 1 tablespoon of milk).
Bake for about 20 minutes and brush the surface of bread with butter once it is finished baking.
Happy eating, and I hope you like the recipe as much as we like it 🙂