Sweet Potato Bread For A Taste of Autumn

Name: Sweet Potato Bread For A Taste of Autumn
Yield: 1 serving
Cuisine: American
Ingredients: 160 grams Sweet potato; 250 grams Bread (strong) flour; 30 grams Cake flour; 20 grams Sugar; 20 grams Butter; 12 grams Skim milk powder; 4 grams Salt; 3 grams Dried yeast; 210 ml Water; 1 dash Sesame seeds

cookpad.japan @cookpad_jp

I saw a simple bread with sweet potato dough in a market, and I wanted to make it myself. I intentionally held back on the sugar, so it goes well with anything.

The quantity of water for the dough will vary on the water content of the sweet potato. Please add the water while checking the consistency. Recipe by Yukiline

I saw a simple bread with sweet potato dough in a market, and I wanted to make it myself. I intentionally held back on the sugar, so it goes well with anything.

The quantity of water for the dough will vary on the water content of the sweet potato. Please add the water while checking the consistency. Recipe by Yukiline

cookpad.japan @cookpad_jp

I saw a simple bread with sweet potato dough in a market, and I wanted to make it myself. I intentionally held back on the sugar, so it goes well with anything.

The quantity of water for the dough will vary on the water content of the sweet potato. Please add the water while checking the consistency. Recipe by Yukiline

I saw a simple bread with sweet potato dough in a market, and I wanted to make it myself. I intentionally held back on the sugar, so it goes well with anything.

The quantity of water for the dough will vary on the water content of the sweet potato. Please add the water while checking the consistency. Recipe by Yukiline

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Ingredients

1 serving

160 gramsSweet potato
250 gramsBread (strong) flour
30 gramsCake flour
20 gramsSugar
20 gramsButter
12 gramsSkim milk powder
4 gramsSalt
3 gramsDried yeast
210 mlWater
1 dashSesame seeds

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Steps

1

Roughly cut the sweet potato. Soak in water to remove the bitterness. Cook in the microwave. Mash the sweet potato and let it cool down.
2

Combine all the ingredients except the sesame seeds and knead. Add the dough into the machine for the first proofing.
3

Punch down the dough, and divide it in half.
4

Form into balls and let rest for 20 minutes.
5

Roll out one of the dough ball into a rectangle to fit the loaf pan.
6

Fold in the sides of the dough into the center, press down lightly.
7

Fold in the both sides again and seal the edges well into a cylinder. Do the same for the other dough.
8

Place the dough in the bread tin. Gently press down.
9

Spray water on the surface and leave it to rest for the second proofing until 2-2.5 times in size. (I use a 1.5 lb loaf tin and let the dough to proof until it comes up to 60% of the tin).
10

Spray water on the dough again and sprinkle sesame seeds to taste.
11

Bake in a preheated oven to 180℃ for 25 minutes.
12

It's done.
13

When you cut the bread, the inside is a slightly creamy white color. This bread is fluffy, moist and a little chewy. It will stay soft for a while.