A vanilla yogurt bread decorated with purple swirl within. The purple swirl shared the same vanilla flavour as the original part, except it was coloured using purple corn powder and dried blue pea flowers.
A mildly sweetened bread with a soft and moist crumb 😋
Yield: one loaf
Raw dough weight: 647 g
Baking pan size: 21 x 13 x 10 cm Jamie Oliver 1.5L bread pan
Baking temperature: Preheat oven to 190℃, lower rack, bake at 180℃ for 18 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes.
245g bread flour
20g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast
1/8 tsp vanillin powder, optional
50g natural yeast/sourdough, 100% hydration*
39g yudane dough^
20g multigrain soy pulp, optional
100g vanilla yogurt, cold
50g fresh milk, cold
15g beaten egg
25g cold water, to be added depending on dough condition
3g low sodium salt
30g unsalted butter, softened
Ingredient for purple dough
5g organic purple corn powder
5g bread flour
1g dried blue pea flower + 10g hot water, soaked overnight in fridge
some bread flour for sprinkling before baking
|I kept the yudane dough and soaked blue pea flowers in fridge overnight.|
* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 39g yudane dough is prepared by combining 20g of bread flour with 20g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
1. Knead the dough following your preferred method.
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,
2. From the 637g of original dough, I divide the dough into 350g and 287g. Shape the 350g dough into a ball, and place in a bowl coated with oil. Cover with a lid, and keep the dough in the fridge to delay the proofing.
While for the remaining 287g dough, combine with the purple dough ingredients. For the soaked blue pea flowers, use a pair of scissors to cut them into finer bits.
Knead the dough with the purple ingredients till smooth,
and pull out an window pane membrane.
3. Shape the purple dough into a ball and place in another bowl coated with oil. Remove the original dough from the fridge, and let the two dough continue to proof for about 60 minutes, or till double in size.
End of 60-minute proofing 👇
4. Roll out both dough into two long flat dough.
Stack the purple dough over the original dough.
Fold in the two short ends to overlap each other.
Wrap the dough using cling wrap, and place in the fridge for about 15 minutes.
5. Take out the dough from the fridge, and remove the cling wrap. Roll out the dough.
Cut one end of the dough sheet into 7 strands using a dough cutter. The cut length was about 1/3 of the full length. Twist the even number strands and leave the rest intact.
Slight roll flat the cut ends.
Roll up the dough starting from the uncut end towards the cut end.
Shape into a swiss roll.
6. Lower the shaped dough into the bread pan coated with butter.
Cover the shaped dough with the recycled cling wrap. Let the dough proof the about 45 minutes, or till almost reaching the brim of the pan.
End of 45-minute proofing 👇
7. Start to preheat the oven to 190℃ for about 10 minutes. Sprinkle some bread flour over the dough.
After closing the oven door, reduce and bake at 180℃ for 18 minutes, reduce to 170℃ for 15 minutes, turn off oven and continue to bake for 3 minutes.
8. Remove the bread from the oven, and un-mould immediately.
Let the hot bread cool down over a wire rack.
9. Cut the bread after it has completely cooled down. Enjoy 😋
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