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Purple Sweet Potato Hokkaido Milk Bread

This Purple Sweet Potato Hokkaido Milk Bread seriously looks softer than a cloud! You won't just want a slice, you'll want a whole loaf! This recipe uses a pinch of Suncore Foods® Rose Salt and a dash of Suncore Foods® Purple Sweet Potato Supercolor Powder to create this incredible lavender color! Create this fluffy loaf for yourself!

Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes! 

Ingredients

For the bread starter (roux or tangzhong)
25g | 2,5 tbsp bread flour ("0" type in Europe)
50ml |3 tbsp water
50ml | 3 tbsp oat milk

For the Bread:
120ml | ½ cup oat milk, warm (55C | 110 F)
50g | 1/4 cup vegan butter

Dry ingredients:
1 pack | (9g |2 1/2 teaspoons) instant yeast
350g | 2 ¾ cups bread flour
16g | 2 tbsp coconut milk powder
65g | ⅓ cup light brown sugar
5g | 1 tsp Suncore Foods® Rose Salt
1 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder

Directions

1. Make the roux: In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps. Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken.

2. The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.

3. In a medium bowl, combine the dry ingredients.

4. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.

5. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.

6. Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.

7. Using wet hands, shape the dough into a ball.Transfer to a greased bowl, cover and let rise until doubled in size for 60-90 minutes.

8. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.

9. Roll each out to be 20x12 cm| 8"x5" and then fold the shirt ends toward the center as folding a letter. Flip it seal side down and roll the dough again. Flip it over again and starting on one of the shorter edges, roll up and then place in a greased 22x10cm |9"x4" pan. Repeat with each piece of dough. Cover and let rise an additional 45 minutes.

10. Brush the loaf with oat milk and bake at 175C| 350°F for about 25-30 minutes.

11. Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.


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