Tuesday, April 11, 2017

Sweet Potato Bread Loaf


230g bread flour
30g caster sugar
1/4 tsp sea salt
4g (1 tsp) dried instant yeast 
100g mashed sweet potato
25g egg (lightly beaten)
140g fresh milk
20g coconut oil

  • Combine flour, sugar and salt together until well blended. Add in dried yeast and mix well. Add in mashed sweet potato, eggs and milk.    Knead until it forms a slightly sticky dough.   
  • Then add in coconut oil.  Knead until the dough is smooth and elastic.  
  • Shape dough into a ball and placed in a bowl covered with cling wrap.  Leave it in a warm place to rise until doubled.
  • Punch down to expel trapped air.  Divide into 4 equal portions.
  • Rest for 10 mins.  
  • Flatten the dough and then roll up like Swiss Rolls. 
  • Place the rolls on a lined loaf pan.  Cover with cling wrap and leave to proof until doubled.
  • Using a sharp knife, make a slash on the bread and place strips of butter into the incision.  Then sprinkle some raw sugar over.
  • Bake in a  preheated oven at 180°C for 35 minutes or until golden brown.  

the dough rose to more than double...


  1. A perfectly soft and tender loaf! Really love that smooth crumb.

  2. Hi Veronica. Very nice looking loaf. What size loaf pan are u using? Also does the dough rise a lot since its all milk liquid? Thanks Chloe

    1. I used a loaf pan of 20.5 x 10.5 x 7.5 cm. Yes the dough rose more than double.

  3. You've tempted me to make this lovely bread.


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