Sweet Potato Bread II

The baking bug was here to bite! I've been baking bread after bread despite doubling the recipe, and there was none left for freezing. For every bake, there were 2 loaves. 1 loaf was eaten up fresh from the oven by my 3 gluttons (and myself :P) and the other loaf for our breakfast the next morning.

Some time back, I've made this Sweet Potato Bread. At that point in time, I've got 2 recipes on hand but I decided to adapt Honey Bee Sweets' recipe first. Today, I decided to try out the other recipe from hidehide's blog. Again, it's a purple sweet potato recipe but I changed it using orange-coloured sweet potato instead.

Both recipes yielded soft loaves. Sister E tried a sweet potato bread recipe from her breadmachine's recipe book and gave good reviews too. I guess we can't go wrong with sweet potatoes ;-)

Made 3 small porcupines with this recipe, it was cute to look at but when shaped into small buns, the bread somehow lost it's texture, it became dry but my children love it to bits for it was just too cute for them (at least for the 2 elder ones).

While I was updating this blog, I just realised that both recipes are very similiar except that for this recipe, it uses less butter and sweet potato. For texture wise, both tasted great and stayed soft on 2nd day.

Sweet Potato Bread
Ingredients
400g bread flour
3/4 tsp salt
40g sugar
2 tsp yeast
150ml warm water (I use tap water)
1 egg
40g butter
200g purple sweet potato, steamed and mashed

Method

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
2. Let it proof in machine for 45 - 60 mins or till double in size.
3. When proofing is completed, punch down the bread dough to release the air.
4. Divide dough into 3 equal portions and shape into balls. Let the dough rest for 15 mins.
5. Roll out each portion into a long flat oval shape, then roll up lengthwise, swiss roll style to form a long rope. Pinch to seal all sides.
6. Place dough (seam side down) in lightly greased bread tin/pan. Proof for another 45-60 mins or until dough is double in size.
7. Bake at pre-heated oven at 170C - 180C for 25 to 30mins.
8. Remove bread to cool on rack completely.