Yam Sweet Potato Bread

One day, I saw a posting from a childhood friend of mine. She is a good baker and a very good cake decorator. We live thousands of kilometer from each other. Thanks to social media, we can still communicate to each other. She posted yam sweet potato bread photos and also gave me the recipe.

I really loved to try that because I baked bread frequently lately for my family. We went to the Asian shop where I could find frozen grated yam. Unfortunately, I cannot find purple sweet potato here. So, I did this with orange colour sweet potato.

I modified the recipe and this time I did not use water-roux method. The result is a big hit with the boys. They love it so much. This time, the bread will not last one week (I usually freeze some portion for later consumption).

Here is the recipe.

Ingredients
Bread ingredients:
100 gr steamed mashed sweet potato and purple yam (I used 50/50)
350 gr bread flour
2 eggs
30 gr sweet condensed milk
40 gr sugar
1/4 tsp salt
25 gr melted butter
2 tsp instant yeast
120 ml milk

Filling ingredients:
400 gr steamed mashed sweet potato and purple yam (I used 300/100)
35 gr melted butter
30 gr sugar
40 gr sweet condensed milk

1 egg, whisked

How to make
Filling:
Mixed all the ingredients until it is well mixed and set aside. Keep in the refrigerator until we are going to use it.

Bread:
1. Mix all ingredients, excepts butter and milk, and knead the dough.
2. Add the milk while kneading the dough.
3. Add butter.
4. Knead the dough until it is smooth and does not stick to the wall of the bowl or until it can be stretched to form a thin membrane. This dough may be a bit sticky compared to the normal bread dough because of the sweet potato content.
5. Shape the dough into a ball shape and put in the bowl. Cover the bowl with a cling film and place it in a warm place to proof the dough until it is at least twice as big as the initial ball shape dough.
6. Punch the dough and divide it into portions. I divided the dough into 50 grams portions because I made it for my children, easier for eating.
7. Roll the dough into a thin layer and fill it with one big table spoon of the filling. Cover the filling tightly. Do this for all portions.
8. Proof the bread again for around 30-60 minutes.
9. Preheat the oven 180 Celcius.
10. Brush the top of the bread with whisked egg and bake it for around 20-25 minutes or until it is golden brown.

Enjoy the bread.

The filling

Fresh from the oven