Purple sweet potato bread ~ 紫色番薯面包.

I was mesmerised by the gorgeous colour of this Purple sweet potato bread made with purple sweet potato flour from Japan.   The purple colour is very intense for I thought that there will be some reaction with the yeast, colour wise, that is.  Although the dough did rise double in size on the two stages of proofing but once I removed the cling wrap, it 'deflated' and didn't rise much during baking.  As you can see this bread is of low loaf volume, but the texture is soft and you can taste and smell the sweet potato although it's dense and filling.

Served with a spread of peanut butter!

Purple sweet potato bread  ~  紫色番薯面包

Ingredients

• 3/4 cup lukewarm water
• 1.1/4 tsp dry yeast
• 1/4 Tbsp sugar
• 142 gm high protein flour or bread flour
• 60 gm Japanese purple sweet potato flour 
• 14 gm softened butter
• 1 tsp milk

Method

1. Combine lukewarm water with dry yeast and sugar.  Mix well, set aside for 10 mins.
2. In a mixing bowl, mix high protein flour and sweet potato flour with the yeast and knead with a dough hook on low speed.
3. Add in salt, butter, milk and knead till dough is smooth and elastic.
4. Form dough into a rough ball and put in a lightly greased bowl, cover with a damp cloth and let rise till double in size, in a warm place, about an hour or so.
5. Punch down dough, lightly knead on a flour dusted counter and roll up into a shape to fit a lightly greased oblong pan. (oblong pan for cheesecake).
6. Cover and let rise in a warm place till double in size, approximately 45 mins.
7. Bake in a preheated oven @  200 deg.C for about  35 to 40 mins. till golden brown.  Remove from pan and let it cool on wire rack.

Note:  If you tap the bottom of the loaf, it should sound hollow, a sign that the loaf is done.