Monday, May 3, 2010

Sweet Potato Crown Bread


Overnight Sponge Dough: (yield about 150g)
100g bread flour
60g water (room temperature)
1/4tsp instant yeast

Bread Dough:
300g bread flour
40g sugar
3g salt
1 1/2tsp instant yeast

140g water
30g egg

60g overnight sponge dough

120g sweet potato (steamed and mashed)
30g butter

100g golden raisins

Overnight Sponge Dough:
1. Mix yeast with water until well-blended.
2. Add in flour and knead to form dough.
3. Cover and set aside to prove for 30mins.
4. After 30mins, keep it in the fridge to rest overnight or up to 48 hours.

Bread dough:
1. Leave the sponge dough at room temperature to thaw for 10-15mins.
2. Mix (A) in a cake mixer with a dough hook attracted until well-blended.
3. Add (B) into the dry ingredients, beat at medium speed until it form a rough dough.
4. Add in (C) and continue to beat until well-blended.
5. Add in (D) continue to beat until it form a smooth and elastic dough.
6. Lastly, add in (E) and mix until well-blended.
7. Cover dough and leave it to prove for 50mins.
8. Divide dough into 12 or 14 equal portions.
9. On a lightly floured surface, mould it into round shape.
10.Arrange them in two greased 20cm or 21cm tube pan.
11.Cover and leave it to prove for 50mins or until it doubled in size.
12.Preheat oven to 190C.
13.Brush surface with egg wash and sprinkle top with some black sesame seeds.
14.Bake in a preheated oven for 15-20mins.
15.Remove bread from pan and cool it on a wire rack.


Sonia (Nasi Lemak Lover) said...

never try overnight sponge dough before, it will make the bread softer right?

Kitchen Corner said...

I suppose using sweet potato or any potato to make bread would get a very soft texture. Pretty bread you've got there!

Kathleen said...

Hi, I love the idea of leaving the bread dough overnight and using it on the following day to make bread / buns. May I just ask how was the outcome of the buns? were they softer and more moist than the same day bake type of buns? What's your opinion. thank u.

Happy Flour said...

Hi Sonia,

This is also the first time I tried. The result is very soft.

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. You are right the bread is very soft however it don't have the taste or aroma of sweet potato.

Happy Flour said...

Hi Kathleen,

Thanks, the result is very good. I used overnight dough to act as a bread softener.

izahdaut said...

hi happyflour, like the bread so much.its look yummy. bytway, i tried bake nestum muffin follow ur recipy n copypaste the recipe in my blog n i link it to ur blog..i really appreciate it and thank you so mmuch

Happy Flour said...

Hi Izahdaut,

Thanks, you have an interesting blog (although I don't understand Malay). Have fun blogging.

Esther said...

hi, I'm new to your blog and I was wondering if you created the recipes. Because if you did, that would be soo cool! I love the breads you make and hope to try the recipes out one day.

Happy Flour said...

Hi Esther,

This recipe is from a bakery book, I just made some adjustment to the quantity of the ingredients.

COLARGOL said...

it looks very original, I love the idea of sweet potatoes
I will try to find the remaining ingredients
thank you very much for sharing

Happy Flour said...

Hi Colargol,

You're welcome. Happy baking. :)