Purple Sweet Potato Swirl Bread
@under_baked Purple Sweet Potato Swirl Bread. Just a cute little swirl bread made with purple sweet potato purée! It turned out so chewy and soft on the inside and the pattern always makes for an enhanced eating experience 😂 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #cutebread #swirlbread #sweetpotatobread
♬ Love in the Milky Way Cafe – Shin Giwon Piano
A unique bread that is made from my yeasted dough for shaping, into which you combine purple sweet potato puree. When the bread is cut after baking, the beautiful spiral pattern is exposed. Of course, the dough can be colored with some food coloring and prepared the same way. However, I have already shared my personal opinion about food coloring. If you can incorporate a natural puree that lends both flavor and color- why not?
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Purple Sweet Potato Swirl Bread:
Equipment: Loaf pan sized: 20cm (l) x 7cm (h) x 10cm (w)
Recipe: One loaf
Purple Sweet Potato Puree:
| Ingredient | Amount (g / units) |
| Purple Sweet Potato Puree | One unit, peeled and very roughly chopped to thick discs (4cm thick) |
Plain Yeasted Dough for Shaping (about 250g in total):
| Ingredient | Amount (g / units) |
| Bread Flour | 111g |
| Cake Flour | 28g |
| Dry Yeasts | 1/4 tsp |
| White Granulated Sugar | 11g |
| Salt | 1/8 tsp |
| Milk | 42g |
| Water | 42g |
| Softened Unsalted Butter | 14g |
Purple Yeasted Dough for Shaping (about 225g in total):
| Ingredient | Amount (g / units) |
| Bread Flour | 90g |
| Cake Flour | 22g |
| Dry Yeasts | 1/4 tsp |
| White Granulated Sugar | 9g |
| Salt | 1/8 tsp |
| Milk | 25g |
| Water | 25g |
| Softened Unsalted Butter | 11g |
| Purple Sweet Potato Puree | 40g |
Preparation instructions:
Purple Sweet Potato Puree:
- Into a small pot with a lid, add the purple sweet potato pieces and add water to cover them.
- Bring the water to a boil on high heat. Then lower the heat to the lowest setting, cover with the lid, and cook for 20 minutes, or until a fork inserted into the potato slides in easily.
- Remove from heat and drain the water. Transfer into a long and narrow container (or into a food processor) and using an immersion blender, grind it to a smooth puree.
- Cool down completely before use. You can also store the puree in the refrigerator, for at least 2 weeks inside an airtight container.
Dough:
- In a large mixing bowl, add the flours, yeast, sugar and salt. Whisk them well to combine.
- Add in the milk and water, and knead until a dough ball is formed.
- Add in the butter and knead it into the dough. Keep kneading until the dough becomes smooth and elastic, and pass the window pane test (manual kneading of about 15-20 minutes).
- Proof at room temperature for 1-2 hours before use (the dough should double its size), or overnight in the refrigerator.
- Repeat the above steps for the purple sweet potato dough as well.
Assembly and baking:
- Roll each piece of dough to a rectangle sized 40cm (l) x 16cm (w).
- Place the purple dough rectangle on top of the plain dough rectangle, and roll them together into a log, from the shorter edge. Pinch the ends of the dough together.
- Transfer into a loaf pan lined with parchment paper, with the seam facing down, and proof for 1 hour at room temperature.
- Preheat your oven to 180C (fan mode off) placing a baking rack at the lowest part inside the oven.
- Bake for 30 minutes. Cool down completely before slicing.
