Recently I have been reading up on adding colors to bakes and bread naturally.
I usually try to refrain from tinting edibles too much – including buttercream, cakes and cookies – so I love fondant! :p However, I also love colors in cakes and such. So I came to realise that we can add fruit powders into cakes and bread.
I got some fruit powder from Kitchen Capers, and was happy to see that they have the purple sweet potato powder. I used it to modify this really awesome whipping cream bread.
Oh…. Lately I reverted to taking tea. Probably had enough of 3-in-1 coffee :p
I am also starting to use jam for my little one’s breakfast (18 months old). I choose St. Dalfour because it has less additives such as coloring and flavoring. Though it contains thickener, like fruit pectin, I think it’s still quite acceptable. No time to make own jam, you know haha!
Purple Sweet Potato Milk Loaf (Recipe Adapted from Josephine Wong)
– 250g bread flour
– 15g plain flour
– 15g purple sweet potato powder
– 10g unsalted butter
– 2 tbsp muscovado sugar
– 1 tsp sea salt
– 100ml whipping cream
– 100ml fresh milk
– 1.5 tsp instant yeast
1. Place ingredients into bread pan; yeast into dispenser.
2. Select bread machine menu.
*I am using Panasonic SD-P104, Rapid Bread Mode (Menu 2); Light Crust.