Wednesday, August 17, 2011

Purple Sweet Potato Bread & a" POPing" fun gathering

First, apologies for the long silence. Have been busy dealing with urgent matters and now that it's been resolved, I managed to have a breather or two. But again, I wonder if anyone missed me at all since now there are so many wonderful blogs out there. :P Nevertheless, I felt bad not putting up a post for the past 2 weeks and got worried that this tardiness might end up being a habit. ;P Anyway, I do hope my faithful readers will understand and still come by to support me when they can. :)

Today's recipe is Purple Sweet Potato Bread using the 17hr pre fermented dough technique. At first I thought the pumpkin version was my favorite, but now I can't decide which one is it after I baked this purple sweet potato version....it's equally good!
This loaf you are looking at is actually the 3rd time I've baked this recipe. Yes...its really worth repeating it so many times. :)
Here is the recipe that you all are waiting for:

Ingredients for Purple Sweet Potato Bread using 17hr pre fermented dough: (makes two 9X5X5)
Pre-ferment Dough:
377g bread flour
216ml water
11g fresh yeast (I used 8g active dry yeast)
5g salt
11g skim milk powder

Dissolve the yeast in water. Add bread flour, sea salt, skim milk powder and knead until soft. Cover the dough in cling wrap or a big zip log bag. Refrigerate to let it prove for 17 hours.

Note: The dough will expand in the fridge. So whatever container you put the dough in, do give some allowance for growth.

Main Dough:
162g bread flour
16g skim milk powder
5g sea salt
65g caster sugar
135ml water
5g fresh yeast (I used 4 g active dry yeast)
43g unsalted butter
269g mashed purple sweet potato

Method:
  • Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable and pass the window panel consistency.
  • Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
  • Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
  • Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap.
  • Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top. If open top, brush with egg wash. Bake in 175C for 30 to 35minutes.
As always, this technique yields the softest and very bouncy "Q-Q" bread texture. The bread stayed soft even on the 3rd day. :) My kids love this bread a lot and I think the pretty color also plays a big part in that, lol! They would simply ask for a spread of butter and chomp it right down. :)
I guess by looking at the texture itself you can see the softness. So once again I recommend you try this out, you'll fall in love with it, I guarantee! :D
Even made some buns with seaweed and luncheon meat...for my kiddos breakfast. :)

Before I end this post, I like to say thanks to a group of wonderful bloggers that I had the honor to meet up over the last weekend. In no particular order, they are Grace, Jane, Jo, Edith, Eelin, Doris, ZhouYuan, Esther, Cathy and Jess. I was really glad to be part of this fun gathering which I felt at ease talking and exchanging baking fun with them. I do hope there will be more coming and soon. :) And special thanks to Eelin whom initiated the event and also Jo for graciously offered her lovely home to the gathering.Kindly visit these fellow bloggers on details of this event. :)

Thanks for coming by again. Hopefully will post up something yummy again soon. Have a great day all!

41 comments:

CaThY said...

wow, I simply love your purple bread! pretty, soft & fluffy! ;)

Cuisine Paradise said...

I love your purple bread toooo!!!!! I am still learning and yours really "A*****" lots of stars!!!! So far i still can't knead till that elastic texture that u have shown :( must work hard.

ReeseKitchen said...

WOW....fluffy soft bread!!!! I always love to see and taste your bread! Can we have one when you come visit?...hehe!

lena said...

yeah, you're been quiet for a week, thought you went honeymoon in the states again! how could we forget you, dear? always love the fluffiness of your breads. Coincidentally, i also did a sweet potato chiffon just yesterday, the end colour was also quite like this bread.

DG said...

You no need to say, but your 2nd last picture already says a thousand words :)) How I wish I can have one luncheon meat bun for my breakfast tomorrow. :)
Btw, nice meeting you Bee Bee :)

ICook4Fun said...

Lovely bread like always Bee bee. You are so good at making this. Your bread always turns our soft and fluffy.

Zoe said...

This purple colour bread is beautiful. Like your idea of incorporating purple sweet potato in this bread.

Yummy Bakes said...

Very nice color and the bread looks so soft. I dont mind having this for tomorrow's breakfast.

hanushi said...

The colour is so lovely beyond words...

Small Small Baker said...

Lovely colour! Oooh, I can never reach that stage of thin membrane with my hands!

Elin said...

Bee Bee...your bread looks cute and I think I must try making bread with sweet potato :) I am getting lazy lately..hahaha must start bread making again :)

shaz@feedingmykidsbetter said...

You're right. It looks so super soft! I have bookmarked the recipe to try it out soon :) thanks for sharing!

neyeeloh said...

I've never tried using sweet potato in the 17hr pre fermented dough method... would love to give it a try if I manage to hunt some purple sweet potato ^_^

Vivian Pang said...

I like your fluffy bread purple colour. And what a lovely luncheon buns. How u manage to wrap with seaweed?

Eileen@Hundred Eighty Degrees said...

Wow, the membrane is so thin..can tell that the bread is soft and fluffy.

Passionate About Baking said...

I always love how you bake your breads! They are full of colours! Purple bread looks very beautiful.
I was glad you came for the POP too! So happy to see you too!

Shirley @ Kokken69 said...

Wow, I am so impressed with your window pane! The bread looks really soft and fluffy!

Honey Bee Sweets said...

Thanks Cathy. :)

Thanks Ellena! Actually it takes practice and more practice, that's all. I'm sure pretty soon you'll be whipping up soft fluffy breads! 加油!

Reese, actually you and G are already so good in bread baking! I bet mine is nothing far from yours. :) Wah so fast place order liao...I'm suppose to go for a break leh. :P

Honey Bee Sweets said...

Thanks lena...you are the sweetest! No lah, I wish I can go honeymooning again, lol! With my 2 kids, I doubt I can have these kind of leisure! Oh purple sweet potato chiffon! That's what I am thinking of next! Okay, look out for your post first, heehee!

Heehee, Doris, if you don't mind taking that long bus ride to this side of the island again, I'm more then glad to pass you some luncheon meat buns! Pleasure is all mine dear!

Thanks Gert... :) Actually I only post the very successful ones, that's why, lol!!

esther yip said...

I can't get the elastic membrane as shown. My dough is very wet and sticky. What's your secret??Btw I knead by hand and my pre-fermented dough only 13hrs, not yet 17hrs.I used S.I.Lesaffre saf-instant yeast from France. The dough have strong yeast smell during proof and baking time.

Honey Bee Sweets said...

Thanks so much Zoe! Yes, this recipe is ingenious! Love the color it turned out and the texture is super soft too. Hope you'll try it. :)

Thanks Yummy Bakes! Really? You want to join me for breakfast tomorrow? What time you are coming? ;D

Lolz....thanks Hanushi!

Honey Bee Sweets said...

Small Small Baker, I have to agree with you on that. With hand it'll take a super long time and "endurance" to knead to that window panel stage. :P

Thanks so much for dropping by Elin. ;)) Yes, looking forward to seeing more bread post from you!

You are most welcome Shaz! Hope this recipe will work out fine for you. :) Happy baking!

Honey Bee Sweets said...

neyeeloh, I found the sweet potatoes in Shop and Save...they were pretty cheap so I lugged back a big bag, lol!

Thanks Vivian! I used those Japanese seaweeds that is used for handrolls. And since the dough is naturally sticky, the seaweed stick to it nicely! My kids looovvvveee the seaweed, lol!:)

Thanks Eileen! Welcome to my blog and hope to see you around here again! :D

Honey Bee Sweets said...

Thanks Jane! Glad that you and Eelin got this POP organized and everyone together. Hope we'll be able to do this again soon!

Thanks Shirley! Get your KA working and you will see window panel on your bread dough too. ;D

Shu Han said...

the bread looks sooo sooo soft and fluffy! that's the way my mum likes it (she hates those hard artisan breads) so i'm keeping this recipe in mind.

Kitchen Corner said...

This is the bread that die die must try!! Super good, no kidding!!

Lala said...

this looks so good, and i'm tempted to try it out :) but i'm fairly new to the method.. for the pre-ferment, do we have to keep strictly to the 17 hours?

Honey Bee Sweets said...

Lala, I have tried leaving the dough from 8 to 48 hours in the fridge and all turned out good.

Lala said...

have been shopping around.. but it's so difficult to find purple sweet poatato =( anyway, have put this aside to try the earl grey milk tea recipe.. my dough has proofed for 12 hrs in the fridge, but it's still small... what the size that the dough will expand to? It has only expanded a little bit.. normal?

Honey Bee Sweets said...

Sorry for the late response lala. Actually u can find purple sweet potatoes pretty easily either in wet market or bigger grocer. Hmmm...the starter dough should expand at least a little, maybe 30-40%. But no worries, it should still be okay, unless your yeast has already died?

Honey Bee Sweets said...
This comment has been removed by the author.
Lala said...

no worries... i just went ahead to bake the bread since the starter dough did expand.. thks for answering all my queries... that gave me the confidence to try it out :)

have uploaded the pics to my blog - can chk it out:
http://lala-lalalicious.blogspot.com/2011/10/honey-bee-sweets-milk-tea-bread-loaf.html

i got try the wet mkt near my house plus the big supermkt, including carrerfour.. still no luck =(

esther yip said...

This is the second time I tried the recipe but still fail. My dough is still wet and sticky. I can't shape it. Do we have to use up all the 135ml of water? Your Chocolate Chip Loaf only use 60ml milk and it is successful. I love the purple colour, so I must get it right.

The Sweetylicious said...

beebee, can i check with you whats the mixer you're using? whats the speed and how long you knead using the mixer to reach the window pane stage? thank you! (:

Honey Bee Sweets said...

Hi Jasmine! Long time no news! Hope you are well. My mixer is Kitchenaid. I think I knead with the mixer for 20 mins give and take. Good luck!

The Sweetylicious said...

thank you beebee (: did you refer to any book for this 17hrs preferment dough? the dough looks so good!! i have the book "natural bread made easy" and is all loaf bread too.
im fine! busy w school and exams but i stil bake and i still reads your blog too! take care! (:

Diana Ooi said...

Hi Bee, I tried your recipe twice recently as it really look soft and delicious but have failed on both attempts. I used my breadmaker to knead for about 45 minutes but the dough seems to be very very wet and sticky. After it is baked, it is still wet inside (like steamed cake texture) and collapses. It doesn't look like what you showed in the photos at all. Could you please advice?

Honey Bee Sweets said...

Hi Diana,
Actually I think the liquid ratio in your sweet potato might be slightly more and thus causing the bread dough to be on the wetter side. What I usually do is let the sweet potato dry out a little after it has been steamed. Sometimes you need to be versatile and adjust the dry & wet amount to get the right consistency. I can only provide the guideline, you need to judge on your own most of the time.

Andrea said...

Hi to Honey Bee Sweets! This is Andrea! May I ask questions please about cups equal grams because I live in USA that not have grams and most use in cups & teaspoons. I very happy found purple sweet potato bread and I really want making bread with purple sweet potato & and I not know what how many 377g bread flour equal is cups (4 cups or 2 cups)? And how many cups of mashed purple sweet potato? And can give me how many cups & teaspoons to equal grams and mL of water and dry yeast too please? Thank you for help my questions thank you too!

Su Juan said...

Hi,

Would like to clarify- 'Add pre-ferment dough piece by piece', do i add in all the pre-ferment dough to the main dough?

Thank you in advance!

Honey Bee Sweets said...

Su Jun, Means you tear into smaller pieces and add in all the torn pre dough into the main dough.