Recipe (adapted from 原味 — Carol 100道无添加纯天然手感面包 pg 162 )
makes one loaf using a 20cm x10cm x10cm loaf pan
Purple sweet potato (steamed and mashed) 150g
Bread flour 250g
Instant dry yeast 3/4 tsp
Unsalted butter 30g (cut into cubes, soften at room temp)
Milk 150ml (I used full cream milk)
Knead all ingredients of the main dough together, except the butter. Add in the milk bit by bit, stop at 30ml first. Knead until the dough is formed, add in the remaining milk slowly. Knead the dough until non-sticky. Rub in the soften butter and continue to knead until the dough turns elastic. (I took 30mins to finish this stage). It should be elastic, and can be stretched into a thin membrane without tearing/breaking apart easily. Put the dough into a big bowl. Cover and proof it for an hour or until the dough turns double.
Remove dough from the bowl. Dust work surface with bread flour and give the dough a few light kneading to press out the gas. Cover with cling wrap or damp cloth and leave it to rest for about 10mins. Flatten the dough and cut out 2 dough, each weigh 305g, roll out into a oblong shape about 40cm. Roll up the dough along the shorter end like a swiss roll to form a log. Turn 90 degree, flatten and roll again. Repeat for the other dough. Place both dough seam side down in a well greased loaf pan. Cover with cling wrap or damp cloth and leave dough to proof for the second time for an hour, or until double in size.
Bake in pre-heated oven at 210 degrees C for 40 minutes. Remove from oven, unmold and transfer to rack to let cool.
Note: I need to improve on my slicing skill.