Breadmaker Purple Sweet Potato Bread

First time using my new Mayer bread maker to bake a loaf of purple sweet potato loaf. This time round, I used Vietnam purple sweet potato, which has a drier texture. Hence, additional milk has to be added slowly during kneading.

The bread crumb has a very soft texture. Love it <3

Vietnam purple sweet potatoes

Yield: one 12x12x13 cm bread 

Breadmaker: Mayer MMBM12

Bread weight:  g

Raw dough: about 542 g

Ingredients

115 + 25g cold fresh milk*

25g beaten egg

30g fine sugar

1/4 tsp salt

20g coconut oil 

100g steamed purple sweet potato paste

225g Prima bread flour

3/4 tsp instant dry yeast

Glazing

Some beaten egg

* as the liquid content of different origin sweet potato is different, so the amount of added milk will depend on the dough condition.

Direction 

1. Steamed about 130g of peeled purple sweet potato chunks with pandan leaf (optional) in medium high heat for 20 minuets, or till a thin skewer can poke through easily.

2. Remove the pandan leaves. While the sweet potato is still hot, mash it using a fork. Collect 100g of sweet potato paste.

Keep the remaining sweet potato for later use.

3. Pour 115g of cold fresh milk and 25g of beaten egg into the bread pan.

4. Pour in the fine sugar and salt.

5. Add in the coconut oil.

6. Loosen the sweet potato paste slightly and add into the bread pan.

7. Pour in the Prima bread flour.

8. Dig a hole with your finger and pour in the instant dry yeast.

9. Place the bread pan back to the bread machine.

10. Close the lid and select "C-02 Sweet Bread" function, "500g" dough weight, and start the process.

If the dough is too dry, slowly add in the extra 25g of cold milk. Add the milk according to the condition of the dough.

How to tell if the dough is too dry? If the kneading dough just spin round the axis without the folding action, then the dough is too dry.

11. When the countdown timer showed "1:30" hour, a series of "beeps" can be heard. Pause the program by pressing the "Stop/Start" button once.

12. Remove the dough and the kneading blade from the bread pan, and onto a floured surface. Flatten it with your palm to release the trapped air.

13. Divide the dough into 2 equal portions, about 275g each.

14. Roll up the dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. 

Cover with a lid, and let the doughs rest for 10 minutes.

15. Roll out the dough,

Flip the dough over, so the smoother side will be facing out after rolling up.

If you have balance steamed sweet potato, break them into smaller chunks, and place on the dough.

Roll up the dough from the shorter end.

Pinch to seal 

17. Place the dough into the bread pan. Spray some water and closed the lid.

Press "Stop/start" button to continue the proofing program. 

18. When the countdown timer reads "0:47" hr, apply a thin coat of beaten egg over the top.

The baking program will begin at "0:45"h.

19. Cover the window with an aluminum foil to avoid getting a pale top.

20. Transfer the hot bread to cool on a wire rack. Slice after the loaf has completely cool down.  Enjoy ^^