Three Layers Purple Loaf
Prep Time
5 Minutes
Cook Time
30 Minutes
Rest Time
1 hour
Level:
Medium
Serves:
8 Servings
Ingredients
125
g
Milk
40
g
Egg
40
g
Sugar
3
g
Salt
260
g
Bread Flour
12
g
Milk Powder
3
g
Yeast
20
g
Butter, cut into cubes
1
tbsp
Purple Sweet Potato Purée (for second dough portion)
2
tbsp
Purple Sweet Potato Purée (for third dough portion)
Preparation
1
Preheat oven to 160°C.
2
Add all ingredients (except butter and purée) into mixing bowl. Knead for 2 minutes.
3
Remove measuring cup. Knead for 1 more minute while gradually adding butter cubes through the hole.
4
Divide dough into 3 equal portions. Reserve one plain dough portion.
5
Put the second dough portion into the mixing bowl add the 1tbsp purée into it and knead | 1 min. Then take out the dough and shape for resting.
6
Add 2 tbsp purée to third dough portion, knead | 1 minute, shape and rest.
7
Let all 3 doughs rest for 20 minutes or until doubled in size.
8
Shape each dough into equal lengths that fit a loaf tin. Place them in the tin side by side in order (sequence of dough 1,2,3). Let it proof for a second time 30 mins or until doubled in size.
9
Bake for 30 minutes at 160°C. Cover with foil after 15 minutes to prevent over-browning. Once baked, cool loaf on rack before slicing.
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