Three Layers Purple Loaf
Have you ever tried using purple sweet potato in your baking? It was an interesting experience for me. Not only that the natural color of this purple sweet potato bread blew me away, but it also adds a unique sweetness to the bread. Here is the quick kneading and baking purple loaf using thermomix recipe.
Preheat oven to 160°C.
Put in ingredients A into a mixing bowl and knead | 2 mins.
Remove the measuring cup, turn on knead | 1 min, add in butter cubes one by one through the hole.
Take out the dough, separate it into 3 equal portions. Reserve one portion of original colour dough for resting.
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. Repeat the same for the third portion (add 2 tbsp purée). Let the dough be proof for 20 mins or until double in size.
Then shape the dough into the same length with a loaf tin and put the 3 logs into bread tin next to each other (sequence of dough 1,2,3). Let it proof for a second time 30 mins or until doubled in size.
Bake for 30 mins 160°C. Cover with foil after 15 mins to avoid browning. When it is ready, rest the loaf on cooling rack until it cools down before slicing.
Ingredients
Directions
Preheat oven to 160°C.
Put in ingredients A into a mixing bowl and knead | 2 mins.
Remove the measuring cup, turn on knead | 1 min, add in butter cubes one by one through the hole.
Take out the dough, separate it into 3 equal portions. Reserve one portion of original colour dough for resting.
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. Repeat the same for the third portion (add 2 tbsp purée). Let the dough be proof for 20 mins or until double in size.
Then shape the dough into the same length with a loaf tin and put the 3 logs into bread tin next to each other (sequence of dough 1,2,3). Let it proof for a second time 30 mins or until doubled in size.
Bake for 30 mins 160°C. Cover with foil after 15 mins to avoid browning. When it is ready, rest the loaf on cooling rack until it cools down before slicing.
