Sweet Potato Bread

5.0 from 4 reviews

Author: Anita Jacobson

Courses: Bread

Cuisines: Japanese

Ingredients: Vegetables

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Serves: 12

Ingredients

• Sweet potato filling
• 1 sweet potato (300 gram / 10.5 oz)
• 25 gram (0.8 oz or 2 Tbsp) sugar
• 25 gram (0.8 oz or 1.75 Tbsp) butter
• 35 gram (1.23 oz or 2 Tbsp) sweet condensed milk
• 1 teaspoon cinnamon powder
• Dough
• 150 ml warm milk (38 Celsius or 100 Fahrenheit)
• 5 gram (0.17 oz or 1.75 tsp) active dry yeast
• 5 gram (0.17 oz or 1 tsp) sugar
• 300 gram (10.5 oz or 2.5 cup) all purpose flour
• 10 gram (0.35 oz or 2 tsp) sugar
• 4 gram (0.14 oz or 3/4 tsp) salt
• 1 egg
• 2 tablespoon butter, room temperature
• Egg wash (mix together)
• 1 egg
• 1 teaspoon milk/water

Instructions

• Sweet potato filling
  1. Peel and cut the sweet potato into wedges. Steam until soft.
  2. Mash steamed sweet potato with sugar, butter, sweet condensed milk, and cinnamon powder.
  3. If the paste is runny, cook in a frying pan over low heat until thick and no longer runny.
  4. Let the paste cool completely before using.
• Dough
  1. Mix together warm milk, active dry yeast, and 5 gram sugar. Let rest for 20 minutes until foamy.
  2. In a large mixing bowl, whisk together all purpose flour, 10 gram sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoon of all purpose flour. Kneading time is 20 minutes.
  3. Place the dough in the bowl, wrap with wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in warm kitchen.
• Bread
  1. Roll the dough into 10"x15" rectangle. Spread a thin layer of sweet potato paste on the dough, leaving a 1/2" margin along the edges.
  2. Roll from bottom to top into a log, pulling the dough slightly while rolling. You should be able to get a 12" log. Cut into 12 pieces.
  3. Place the cut up dough onto a parchment paper lined baking tray, cut side up, and proof for 45 minutes.
  4. Preheat oven to 200 Celsius (400 Fahrenheit).
  5. Brush the top of each bread liberally with egg wash. Bake in preheated oven for 12-15 minutes, or until golden brown.
  6. Best served warm when out from the oven. The bread should be fresh for up to 3 days.