Sweet Potato Bread with Oreo Crumb Filling

After seeing the recipe from Carol, I was really inspired to try it out myself. Somehow the lure of using a root vegetable in bread recipes is just too inviting. Plus the use of Oreo in this recipe which most kids adore, like mine, will make it super delicious. The orange and black colour also works in the Halloween theme really well too...or perhaps its the colour of the bumblebee? 

But since I have some lovely orange sweet potato at home, I decided to give the recipe a minor twist use sweet potato instead of my usual beloved pumpkin. :)

Really loving the contrasting colours of black and golden yellow. Feel free to use pumpkin if you like

As promised, here is the recipe for the bread:

Ingredients for Sweet Potato Bread with Oreo Crumb bread
370g bread flour
220g steamed and mashed orange sweet potato
100ml fresh milk
3g instant active yeast
1/4 tsp salt
25g caster sugar
30g unsalted butter room temp

122g (1 package roll of Oreo)-crushed  or blend into fine crumbs

• In large mixer, add all ingredients for the bread dough except the butter and start mixing.
• Let knead till the dough is not sticky or pulls away from the side of the mixing bowl.
• Add in butter and continue to knead till the dough is elastic and reaches window panel stage. Meaning you can stretch a piece of the dough without breaking or tearing it and yet thin enough to see light through the thin "membrane".
• Let the dough rest to proof till it doubles or for 1.5hrs. In the meantime, blend or crush the Oreo cookies till fine crumbs. Set aside for use later.
• After proofing, punch out the air inside the dough and weigh out 600g. Remaining dough can be made to use small buns.
• Roll out the main 600g dough into a rectangular about 35cm by 15cm. 
• Spread a really thin layer of butter if desired on the surface leaving a 2 cm gap to the sides.
• Sprinkle evenly the Oreo crumbs over half of the rectangle surface also leaving a 2 cm gap to the sides.
  
• Flip the other side of the dough without the Oreo crumbs over and seal the edges nicely.
• Roll out the dough into a long rectangle of 35cm by 15cm again (approximate is fine, don't have to be exact measurement)
• Fold up the dough like a letter
  
  • As seen in the above picture, The dough is fold into a letter. Now repeat the same procedure, roll out to 35cm by 15cm again and fold. 
  • Then cut the dough into 3 strips leaving one end still attached. Then plait the three dough strip into a "Pony tail".
  • Seal the 3 strip at the end when completed and place the dough into a greased bread loaf tin and let proof for 1hr or till it fills 90% of the tin.
  • Bake in a preheated oven of 175C for 30 minutes till golden brown on the top.
  • Remove from oven and remove from the baking loaf pan after 3-5minutes. Let cool completely before slicing.

I even made simple bread pudding the following day! Well because anything baked with creamy sweet custard (and dark chocolate chunks) is love!

Recipe for the custard for 4 slices of bread:

• 1 large egg
• 1/2 cup heavy cooking cream
• 1/2 cup fresh whole milk
• 1 tsp pure vanilla extract
• 1 tbsp powdered sugar
• 50g dark chocolate chunks

Mix everything together till well combined. Then pour over the day old bread (not fresh bread please, it will not absorb that well) and let soak for a good 15 minutes.(Give it a good press into the liquid if necessary) In the meantime preheat oven to 200C. Place the chocolate chunks over the top and bake in the oven for 15 minutes or till the top is golden brown. 
Served the pudding warm with creme anglaise, yummmeh!
 

Hope everyone will give this a try and let me know how it goes. ;)

Breakfast are meant to be this way ya? Comforting and most importantly homemade with love!

Have a good one guys