Wednesday 31 January 2018

Herman - Purple Sweet Potato Bread

It was a Thursday. A day when I would usually prepare a Herman Starter leavened bread dough for my next day baking. While thinking of what to bake for my next Herman bread, I recalled I have a bottle of Japanese purple sweet potato flour left untouched for months. As it was my first attempt in adding powder form of sweet potato to my bread dough,  I just tried out with 5g first.

The end-product was a nice sweet loaf of braided bread. Lovely texture and colour, but no distinct purple sweet potato taste. Perhaps I can increase the purple sweet potato flour in my next bake 😁

Yield: one braided loaf in a 26x10x7.5cm narrow base pan
Bread maker: Mayer MMBM 12


60g water
45g milk
20g beaten egg
35g raw sugar
3g fine salt
25g rice bran oil

227g bread flour
25g superfine wholegrain flour
5g Japanese purple sweet potato flour

100g Herman Starter
1g instant dry yeast


1. Mix all the 3 flours in a mixing bowl. 

Pour all the ingredients, following the sequence listed, into the bread pan of a bread maker. Select "C-11 Ferment Dough function" and start the program. When the countdown timer reads "0:45" stop the program manually.

2. Transfer the dough to a lightly oiled plastic bag. Tie a loose knot and let the dough sits in room temperature for 60 minutes. 

Double protect the dough with a second plastic bag, keep in a covered mixing bowl, before refrigerate it for 12 to 14 hours, or till the next day.

3. In the next morning, invert the dough and let it thaw for about 1 hour.

4. Turn the dough onto a well-floured work top. Deflate and divide it into 3 portions.

Roll the dough into balls, cover with a lid, and let it rest for 15 minutes.

5. Roll out the dough into about 1cm thick.

Flip over,

and roll up the dough along the longer axis.

Pinch to seal the end.

Let the 3 rope shape dough rest for about 10 minutes.

6. Roll and stretch the dough into a longer rope, about 5cm longer than the length of the pan.

After finishing all the 3 rope doughs, you can start to pleat the dough ropes.

7. Tuck the two ends under the dough, and lower the dough into the loaf pan coated with butter. Spray some water over the dough,

cover with a tea towel and let it proof for about 100 to 110 minutes at room temperature.

End of second proofing.

8. Pre-heated the oven to 180°C for about 10 minutes. Dust some bread flour over the dough before baking.

9. Bake at 180°C for about 10 minutes, lower the temperature to 170°C for about 25 minutes, or till the crust becomes golden.

End of baking.

10. Transfer the bread to a cooling rack immediately after leaving the oven.

Cut and enjoy after the bread has cooled down 😋🌷

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