Breads (Yeast) - Loaves
Purple Sweet Potato Loaf
August 15, 2017
| Recipe by Bake with Paws
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I made this Japanese Purple Sweet Potato Loaf for my step-daughter when she was back for summer holidays recently. I have made her few different breads but this is her favourite and she always requests this particular bread. This recipe is straight dough method.
Below is the revised and improved recipe that fits into a 450g loaf pan. I switched to the old dough method because it produces more aromatic bread and extends shelf life.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Japanese Purple Sweet Potato Loaf
Yields : 1 loaf
INGREDIENT:
Old Dough:
150g bread flour (I used Japan High Gluten Flour)
105g milk
1/4 tsp instant yeast
1/4 tsp sugar
Main Dough:
150g bread flour (I used Japan High Gluten Flour)
130g mashed purple sweet potato (about 200g potato - peeled, sliced, steamed and mashed)
20g sugar (I used brown sugar)
3/4 tsp (2.8g) instant yeast
1 tsp (5g) salt
45g egg, whisked (from 1 egg and balance use for egg wash)
35g - 50g milk (reserve some first and add in later if needed. I used 35g)
45g butter, room temperature
Egg Wash:
Balance of egg from the above (about 5g) + 1 Tbsp milk
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
The amount of liquid/milk very much depend on the hydration of mashed sweet potatoes and also your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 tsp of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.
METHOD:
- Old Dough
- Combine milk, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Mashed Purple Sweet Potato:
- Wash, peel, cut and steam the sweet potatoes for about 20 minutes.
- Mash with potato riser. Set aside to cool.
- Kneading Main Dough:
- Put all ingredients (except butter) including all the old dough into a bowl of stand mixer. Using the paddle attachment, mix for about 3 minutes or until dough comes together and elastic.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- To shape:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. About 223g per portion.
- Form each portion to a ball. Rest for 10 minutes to relax.
- Flatten with rolling pin.
- Fold right to centre and fold left overlap it.
- Roll out with rolling pin into long rectangle shape.
- Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the loaf pan.
- Final Proofing:
- Let it rise for another 30 - 45minutes or until the dough reaches about 1 cm below the rim of the pan.
- To bake:
- Preheat the oven at 190C (top and bottom heat) or 180 (fan-forced mode) for about 15 minutes.
- Brush with egg wash.
- Bake at preheated oven for about 30 minutes, or until golden brown.
- Remove bread from oven and let the bread cool completely on a rack before slicing.
Old Dough
Main Dough
GENERAL NOTES:
GLUTEN DEVELOPMENT & WINDOWPANE TEST
Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.
Gluten in dough can be developed by autolyse, resting, kneading or folding.
The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.
However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.
The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).
From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
Hi,
ReplyDeleteDoes it matter if i put in all the ingredients including the milk together?
Hi Irene,
DeleteThank you for dropping by. It is ok to put all the ingredients together. But, please don't put salt and yeast together. Please follow the sequence in Step 1.
Cheers & happy baking:)
Hi Yeanley,
ReplyDeleteThanks for the info.
Just curious why salt n yeast cannot put together. I hv tried your sweet corn loaf it turned out very pretty n nice. But nt for this sweet potatoes loaf. Im mt sure wht goes wrong.:-(. The dough didnt rise at all.:-(
Hi Irene,
DeleteFrom my understanding, the salt will kill the yeast if they contact directly. Sorry to hear that your sweet potatoes loaf not successful. It could be many reasons, yeast expired or too much salt or not warm enough? I normally leave my dough to rise inside the oven (door close and off) with a bowl of hot water beside.
I hope it helps.
Cheers:)
This comment has been removed by a blog administrator.
ReplyDeleteHi Yeanley,
ReplyDeleteThanks for yr advise, i will try making one more time. Hope this round it is successful.:-)
Have a nice week end!
Thank you, Irene.. Good luck and let me know ya..
DeleteCheers:)
Hi Yeanley,
ReplyDeleteMay i know what type of butter and milk (low fat/full cream)you used?
Hi there,
DeleteSorry for late response. I used Lurpak butter and full cream milk or fresh milk.
Cheers :)
Hi Yeanley
ReplyDeleteMay i know what type of butter and milk(full cream/low fat) you used?
Can i use 450g loaf tin for this recipe?
ReplyDeleteHi, I afraid the bread will over flow. I have not tried this recipe in 450g loaf pan. You may want to try reduce the flour to 320g and reduce the rest of ingredients accordingly by multiply 0.8.
DeleteI hope it helps.
Cheers :)
May i know where you bought your loaf pan for this recipe?
ReplyDeleteTqvm.
Hi, thank you for asking. I got this pan from "Bake with Yen" in KL many years ago. But it is not a non-stick pan.
DeleteCheers :)
Hi Yeanley,
ReplyDeleteI cooked purple potatoes in microwave for 10 mins instead of steaming as you said. As the result the dough was far too dry and I ended up doubling the milk in the recipe. So it took me over 15 mins to get the window pane stage. I used 450 g loaf tin and had leftover for a few rolls. They came out beautifully so soft and fluffy, a bit sweet with fragrance.
Thank you for the lovely recipe. Next time I won’t be too lazy to steam the potatoes.
Hi, thank you for trying this recipe and your kind feedback. Yes, steaming method will yield more moist potato. Happy to hear that you like the bread. Hope will hear from you for your next baking.
DeleteCheers and happy baking :)
The recipe turned out great. Fragrant bread, and my kitchen smelled like a HK bakery. Only a bit too sweet for my family, so in future I might try with %50 less sugar. Thank you!
ReplyDeleteHi, thanks for trying this recipe and your feedback. Yes, please cut down the sugar if it is too sweet for you.
DeleteYou are most welcome and happy baking :)
can i ask if this recipe is for 2 loafs? as the recipe did say divide into 2 and place in baking tinS. Also do we need to melt the butter or add solid butter? thank u.
ReplyDeleteHi, thanks for reading this recipe. The recipe is for 25cm X 12 cm X 11 cm loaf pan. You can shape into one loaf or 2 loaves in one pan. I shaped into 2 loaves and baked in in pan.
DeleteCheers :)
Wondering how I can make this using tangzhong or yundane? If you have a suggestion, let me know!!! Takes me a long time to eat a loaf of bread so I'd love for it to stay fresh for longer :)
ReplyDeleteHi, thanks for reading this recipe.
DeleteI don't encourage using Yudane or Tangzhong Method for sweet potato bread it is because it will make the texture too moist. Potato starch also absorbs more water than wheat starch and this makes the bread texture more moist and have better shelf live. So, it does not need yudane dough. However, I think old dough method will work better.
Please use this recipe link and bake in 450g loaf pan.https://www.bakewithpaws.com/2017/07/japanese-purple-sweet-potato-bun.html
Cheers :)
How to apply tangzhong in this recipe? I understand tangzhong requires 1:5 ratio flour to milk. how much flour to make the tangzhong?
ReplyDeleteHi, thanks for reading this post. I would not recommend this bread to use Tangzhong or Yudane method. I afraid the bread texture going to be too moist. However, you can see my old dough method on this bread as below link if you like:
Deletehttps://www.bakewithpaws.com/2017/07/japanese-purple-sweet-potato-bun.html
You may also refer to the Bread Baking Method Bar on the above to read more about Tangzhong Method.
Cheers :)
Hi dear. Can I check the size of the loaf pan, it’s different from the usual 450g that we are using right? Thanks
ReplyDeleteHi dear, Thanks for reading this recipe. Yes, it is not the 450g loaf pan. This bread was made many years back before I have the 450g loaf pan. If you want to bake in 450g loaf pan, please search for Purple Sweet Potato Buns (Old Dough Method) in this website. This recipe is suitable for 450g loaf pan.
DeleteHere is the link if you can't find:
https://www.bakewithpaws.com/2017/07/japanese-purple-sweet-potato-bun.html
By the way, the old dough method yields even fine and soft better texture.
Cheers :)
Hi, what is the difference between using instant yeast and starter/levain? is using instant yeast really bad for health tho I see that sweet levain recipe calls for more sugar. Appreciate your advice. Thank you.
ReplyDeleteHi, Thank you for visiting this post.
DeleteSourdough starter is natural yeast. Sugar used in the sweet stiff starter is to prevent the bread from sour. The natural yeast eat the sugar, so by the time when we use the starter the sugar already gone.
To be honest, I am not sure about the instant yeast really bad for healthy.
Cheers :)
Hi I made this but when I sliced it, the bread was gummy. Is it because it is too moist? Or something wrong with the proofing?
ReplyDeleteHi, my bread turned out gummy after cutting. I ended up adding 160ml milk because the dough was dry when mixing and baked for 30 mins on 190. Could it be because it was too moist or I did not bake it enough?
ReplyDeleteHi, thank you for trying and sorry to hear that your bread turned out gummy. Possible too much moisture in the dough. It could be the different flour and potatoes that we used.
DeleteUsually 30 mins at 190C should be enough. However, it is very much depend on your oven too.
I have been using this recipe for many years and so far no issue. Sometimes I need to use less or more liquid. However, the bread still turned out very soft.
The percentage of sweet potatoes I used is around 60%. However, you may want to cut down the potatoes to 150g, around 37%.
I find when I cut down the sweet potatoes the bread turned dry/stale very fast.
You may want to try old dough method in my blog too which the bread is even softer. Just search for Purple Sweet Potato Buns (Old Dough Method).
I hope this will help.
Cheers :)
Hi Yeanley, firstly thank you for your recipe. I did this bread before and it turned out super good. It was the straight dough method. Can’t seem to find the recipe again. Could you pls post it again as I find that the straight forward method is easier and does not require much waiting time. Thank you 🙏
ReplyDeleteHi, You are most welcome :) I just edited and revised the recipe recently. However, I still keep the old recipe. Please see the below:
DeleteJapanese Purple Sweet Potato Loaf
Yields : 1 loaf
INGREDIENT:
Bread Dough:
400g bread flour (I used Japan High Gluten Flour)
220g mashed japanese purple sweet potato (2 potatoes about 280g)
30g brown sugar
1 ½ tsp instant active yeast
1 tsp salt
40g whisked egg (from 1 large egg, whisked and keep the balance for egg wash)
120g - 150g fresh milk (Add 120g of fresh milk first, then slowly add in the rest if dough is too dry)
60g butter
Toppings:
Egg Wash: Balance of whisked egg from the above + 1 Tbsp milk
Some sesame seeds for topping (optional)
Utensil:
25cm X 12 cm X 11 cm loaf pan
* This recipe is not suitable for 450g Loaf Pan. Please use this recipe for 450g Loaf Pan
METHOD:
1. Mashed Purple Sweet Potato:
1. Wash, peel and cut the potato.
2. Steam for 15 minutes or until potatoes are soft.
3. Mash the potato with a potato ricer or masher. Set aside to cool.
2. Kneading:
1. Put all ingredients (except butter) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage. Start with 120g of fresh milk first then slowly add in if the dough is too dry.
3. 1st Proofing:
1. Form the dough into a round ball and let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel. I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
4. Shaping:
1. Punch down the bread dough to release the air.
2. Transfer the dough to a clean floured surface then divide into 2 equal portions.
3. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.
4. Place bun onto the baking pans lined with non-stick baking paper.
5. Final Proofing:
1. Let it rise for another 45-60 mins or until double in size.
6. Baking:
1. Preheat oven at 190 C (top and bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
2. Brush the dough with egg wash and sprinkle with some sesame seeds on top.
3. Bake in a preheated oven for about 30 minutes or until golden brown.
4. Remove bread to cool on rack completely.
Sorry the alignment is abit out.
Cheers and Happy Baking :)
Thank you dear. Will also try your updated recipe as well. Much appreciated. God bless 🥰🙏
DeleteYou are most welcome and God bless you too :)
DeleteI had some purple sweet potatoes to use up and decided to try this recipe. Weather is hot here in Singapore so I had to put my final shaped dough in the fridge to slow it down but my loaf expanded to way over the rim of my 21 cm pullman tin but was so soft! Thanks for sharing. I think the next time I might cut down on the amount of old dough say my 20%?
ReplyDeleteHi, Thank you for trying this recipe and your feedback.
DeleteI am not sure the high of the pan that you use. If it is shorter or smaller than the loaf pan that I used, then please cut down the amount. The total bread flour used in this recipe is 300g.
You can cut down the amount of yeast used in main dough too if your dough rise very fast. Maybe jus 2g will be enough for your situation. However, please play around until you get it right for your pan size.
Cheers and happy baking :)