(Eggless) Sweet Potato Bread

I am using the balance sweet potato from the last post.

The recipe is from Alex Goh's Baking Code, a book that is being used far more often than the exorbitantly-priced angmoh books.

As usual, I omitted the egg in the recipe.

***********************************
Japanese Sweet Potato Bread

adapted from Alex Goh's Baking Code

Overnight Sponge:
50g bread flour
30g water, room temp
1/8 tsp instant yeast

1. Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form a dough.


2. Let it proof for 30min. Wrap with cling film and keep in the refridgerator overnight or upto 48hours.
   

Dough:
Ingredient A
250g bread flour
50g waitrose wholemeal flour
3g salt
80g sugar
20g milk powder
1.5 tsp instant yeast

Ingredient B
60g overnight sponge - I added all of the sponge (~75g)

Ingredient C
170g cold water

Ingredient D
120g mashed cooked sweet potato
30g butter

Method:
1. Mix A until well blended. Add B & C, knead to form a dough.
2. Add in D, knead to form a smooth and elastic dough.
3. Mould the dough round, place it in a oiled bowl & cover it with cling film. Allow it to proof for 45 min.
4. Divide the dough into 6 equal portions, mould it round. Place 2 pieces of the dough into a greased loaf tin (16.5x9x6.5cm). Makes 3 loaves.
5. Let it proof for 50min or until its size doubles.
6. Bake at 180C for 25min. Remove it immediately from the tin when baked.

***********************************
Baker’s Note:

• Bread is very soft and has a beautiful hue of orange!


• I made it into a small bun rather than loave. My family dun really like loave. Strange.


• I set aside some mashed sweet potato as filling... but it didn't keep very well. The fillings turned bad on 3rd day. Maybe it should be refrigerated to preserve the filling.

Erratum (23/6): the correct amount of water in sponge should be 30g, instead of 80g.