I have been wondering where to get purple sweet potato, till my friend commented “wet market”. Ohh.. I wonder why the major supermarkets do not stock these!
They are sweet, with a nice purplish hue. Especially nice in adding (natural) color to baked goods!
So, the other day I went to the wet market and bought the last pack of these sweet potatoes. I have heard comments of adding potatoes, sweet potatoes or pumpkin into bread, making the baked bread superbly soft.
I realised that it’s true! Hahaha! I quite like the texture of this bread – soft and chewy. Different from the usual full, dense taste for milk loaves. Somewhat reminding me of the steamed colorful kueh we used to eat when we were kids.
I cut the sugar by half, and added in chopped raisins for my 13 months old darling. Been giving her bread last week to bring to the IFC for breakfast. Don’t really want her to take anymore baby cereals 🙂
Oh ya.. I super love my bread machine! Able to make bread for fresh breakfast while I do other chores or play with baby – lazy mama’s way out hehehe.
Purple Sweet Potato Milk Loaf (Recipe Adapted from Mimi Bakery House)
– 250g bread flour
– 5g instant yeast
– 100g mashed sweet potato (drain the excess water after steam, before mashing)
– 45g sugar *I reduced sugar by half for my baby
– 5g salt
– 165g milk
– 15g butter
– chopped raisins
Method: (For bread making method from scratch, pls refer to original recipe)
1. Add in all ingredients, except yeast, into the bread pan, starting from liquid first.
2. Place yeast into dispenser.
3. Select Menu 2 for Rapid bread or Menu 1 or Basic Bread; light crust. Start the bread machine.
4. Let bread cool completely before slicing (about 30 mins). Store into air tight container.