Wednesday, June 22, 2016

Making Purple Sweet Potato Bread

A couple weeks ago, I was supposed to observe a strict one month post-natal confinement period but my parents and I are very open-minded about the Chinese Confinement practice post baby delivery so the three of us are generally quite relax about practising it. This time around, my #1 motto when going through confinement period is to make it as a stress free experience as much as possible so I didn't sweat much about observing all the taboos during confinement. My Mom mostly just warned me to watch the food that I put into my mouth I because I am breastfeeding and I should stay at home because Baby # 3 is too young and fragile to go out. I was technically confined at home because Baby #3 is not supposed to leave the house just yet.

One late afternoon, I was chilling in front of TV with my parents in the living room downstairs. My Mom suddenly popped a question, "Where is the machine that you use for making bread? Still can use or not?" "Somewhere in the kitchen cabinet. Shelved it because I had not been using it for a loooong time." "Why not you make some bread for your Dad. Use the purple sweet potatoes in the kitchen. I bought too many of them from the market few days ago." I said, "OK."

I went straight to the kitchen and took my dusty bread maker out from its year long hibernation. I cleaned my bread maker then started peeling the sweet potatoes and preparing other ingredients for the bread. Luckily, I still have a packet of bread flour, unopened and expiring end of this month - so I have more reason to make use of it.

Freshly baked fluffy bread for you, Mom and Dad.

Here's the recipe that I used to make my sweet potato bread using the bread maker.

Purple Sweet Potato Bread

Ingredients:

100gr (Purple) Sweet Potato, boiled/steamed then mashed
65ml Fresh milk (lukewarm temperature)
1 Egg, lightly beaten
250gr Bread flour
15gr Unsalted butter, at room temperature
30-40gr Sugar
2gr Salt
5gr Yeast

Fresh from the oven, using my new loaf tin. 

Methods:
  1. As per the general bread maker function: Place fresh milk, mashed sweet potato, beaten egg, sugar and salt first in the bread maker.
  2. Pour the bread flour then make a small hole in the flour.
  3. Put the yeast in the flour hole (make sure the yeast is not in contact with the liquid ingredients before kneading).
  4. Turn your bread machine on (I use the basic program).
  5. Once the machine starts kneading and all ingredients now have form a dough, put the butter in.
  6. Add more flour to the dough if needed. If the dough is too wet, add a bit more flour until the dough is elastic.
  7. Let your machine do the rest until the bread is completely baked. 
  8. If you plan to form a different shape for the bread and bake the bread in the oven, take the dough out from the machine after the 2nd kneading then shape the dough by hands. Let the shaped dough in the tin proof one more time (30-45 mins or so) and bake it in a preheated oven for about 15-20 minutes until golden brown.

A lot of my friends wondered how I managed to bake bread two weeks after I delivered Baby #3. I was probably like a new mother on steroid. Truth is, that time I just woke up from my second or third nap of the day and my Mom took care of my food, Naomi and the house so when Baby #3 napped, I had some free time to bake a bread if I chose not to sleep or play with my phone.

Lastly, just like other home-made bread baked without any preservatives, better consume this bread within 2-3 days upon baking.

No comments:

Post a Comment

Thank you for leaving your comment here!