Thursday 22 September 2016

Golden Sweet Potato Bread

55g Cooked Golden Sweet Potato(room temperature)
110g Coconut milk + 1 egg
65g Pandan Water/plain water
3/4 tsp salt
5 tsp Soft brown sugar
240g Bread flour
40g Wholemeal flour

1 Tsp Instant yeast

Soft bread mode 1 light crust  750g. 2.55hr

1. Cut sweet potato into small pieces 3x2x1cm..or any sizes (purpose is to enable potatoes to soften faster). Put water enough to cover the sweet potatoes and cook  approx. 5-10min or until it is soft. Once potatoes is soften . Off fire. Remove potatoes from water. Use a fork to smash potatoes while it is hot. Set aside to cool.

2. Blend  1-2 pandan leaves with half cup water. Filter the fibre or squeeze out the pandan water and set aside. 

3. In the BM baking tin, add coconut milk,egg, pandan water, mashed sweet potatoes, salt, sugar, and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour. 

4.  Set "Soft Bread", "Light" crust, weight 750g. My bread maker take 2hrs 55min. 

5. When the bread is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. 1-2 hour. Slice it and serve.

You may like to try this too :
Pumpkin Bread
Sundried Tomatoes Bread

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