Sweet Potato Bread with Sultanas 提子甜薯面包

Hi all, how's your day so far?  It has been a while since I last posted a bread recipe so how about having a Sweet Potato Bread for supper today?      I made these bread before I posted my Lemon Curd Brioche Croissants & I think it's time to post this finally. 

This bread is using the direct method to make. Easy, simple & you can add any dried fruits or seeds as you like! Enjoy the recipe! 

Sweet Potato Bread with Sultanas:

提子甜薯面包:

(Using The Kitchen 70’s Recipe.  Original Recipe is from Alan Ooi)

Makes 11 Bread in different sizes & shapes

Ingredients:

350g Bread Flour, sifted

55g Caster Sugar

2tsp Instant Dried Yeast

10g Formula Milk Powder

Pinch of Salt

135g Cold Water

1 Egg Yolk

120g Sweet Potato Puree 

50g Butter, room temperature

50g Sultanas

1 Egg, beaten, for brushing

Method:

1. Mix the first 5 ingredients in a big mixing bowl with a spatula.  Fit in the dough hook to the electric mixer, add water & start mixing the dough at low speed.  Add egg yolk & sweet potato puree, mix till well-combined for each addition. 

2. With medium speed, knead the dough for 5 minutes. Add butter & continue to knead until the dough is smooth & elastic(for about 15-18 minutes).  Click here to check whether the dough is ready or not.

3. Add sultanas & mix with a spatula.

4. Spray some water on the dough.  Start the 1st proof for 35-40 minutes in a warm place.

5. The original recipe is to divide the dough into 6 equal portions. I divided the dough into 12 equal portions(which I then used to make 11 bread). Shape each small dough into ball. Rest for 15 minutes.

6. With rolling pin, roll out each small dough into oval shape. Roll up like a swiss roll. Place the dough into disposable paper moulds/cupcake liners.  Spray with some water & start the final proof for 40 minutes.

7. 10 minutes before the final proof finish, turn on the oven at 160C.  Brush the dough with some egg.  Bake for 15-20 minutes or until cook.