Baked Potato Bread

Name: Baked Potato Bread
Yield: 3 servings
Cuisine: American
Ingredients: 150 grams Bread (strong) flour; 2 grams Dry yeast; 9 grams Dark brown sugar or regular sugar; 4 grams Skim milk; 8 grams Purple sweet potato powder; 3 grams Salt; 110 ml Lukewarm water; 5 grams Butter; 40 grams x 3 Leftover kinton (chestnut and sweet potato); 1 to coat the bread before baking Beaten egg

cookpad.japan @cookpad_jp

I had just half a serving of kinton leftover, so I made this.

It seemed like it'd be okay to add in more kinton, but it would make the bread heavy, so I kept it on the light side. Adjust the quantity to your preference. Recipe by Makunouchi

I had just half a serving of kinton leftover, so I made this.

It seemed like it'd be okay to add in more kinton, but it would make the bread heavy, so I kept it on the light side. Adjust the quantity to your preference. Recipe by Makunouchi

cookpad.japan @cookpad_jp

I had just half a serving of kinton leftover, so I made this.

It seemed like it'd be okay to add in more kinton, but it would make the bread heavy, so I kept it on the light side. Adjust the quantity to your preference. Recipe by Makunouchi

I had just half a serving of kinton leftover, so I made this.

It seemed like it'd be okay to add in more kinton, but it would make the bread heavy, so I kept it on the light side. Adjust the quantity to your preference. Recipe by Makunouchi

Saved

Ingredients

3 servings

150 gramsBread (strong) flour
2 gramsDry yeast
9 gramsDark brown sugar or regular sugar
4 gramsSkim milk
8 gramsPurple sweet potato powder
3 gramsSalt
110 mlLukewarm water
5 gramsButter
40 gramsx 3 Leftover kinton (chestnut and sweet potato)
1to coat the bread before baking Beaten egg

Saved

Steps

1

My homemade chestnut kinton is made without mizuame (starch syrup), and is sufficiently sweet from sweet potatoes and candied chestnut. It's a reduced-sugar version.
2

Add the ingredients from the bread flour to the salt to a bowl and let sit (keep the salt and the yeast seperate). Add in the lukewarm water, pouring it on top of the yeast, and knead.
3

During the process, add in the butter as well and knead it in. Cover with a wet cloth and a plastic bag, and proof. Let the dough rise to approximately 2 times its original size.
4

Punch down the dough to release the gas, round off, and divide into 3 equal portions. Cover with a wet cloth, and let rest for 10 minutes.
5

Punch down the dough again. Wrap in the kinton, and shape it into a potato. Place the seam side down, cover with a wet cloth, place into a plastic bag, and proof. It's good to go once the dough doubles in size.
6

This time, I tried poking in holes with a toothpick (so that it kind of looks like a potato). Coat with an egg wash if you like, and bake at 180°C for 13 minutes, then it is done.
7

The left is glazed but the right is not.
8

The listed quantities yield 3 'potatoes' this size.
9

Maybe they'll look real if you put then in a bag?
10

I also tried with this apple sweet potato cream. Fill each bread with 60 - 70 g of filling.
https://cookpad.wasmer.app/us/recipes/155206-all-purpose-apple-potato-cream

All-purpose Apple Potato Cream