Purple sweet potato Hokkaido milk bread
plant-based, dairy. free, vegan friendly
Equipment
- Stand mixer or kneading machine
Ingredients
Ingredients for the bread starter (roux or Tangzhong)
- 25 g/2,5 tbsp bread flour (0 type in Europe)
- 50 ml/3 tbsp water
- 50 ml/3 tbsp oat milk
Ingredients for the bread
- 120 ml/ 1/2 cup warm oat milk, at 55C / 110F degrees
- 50 g / 1/4 cup vegan butter
Dry ingredients
- 9 g / 2,5 tsp instant yeast
- 350 g/ 2 3/4 cups bread flour
- 16 g/ 2 tbsp coconut milk powder
- 65 g/ 1/3 cup light brown sugar
- 5 g/ 1 tsp pink salt
- 1 tbsp purple sweet potato powder optional
Instructions
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.The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporated 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.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.
- Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces.Roll each out to be 20×12 cm| 8"x5" and then fold the short 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.
- Brush the loaf with oat milk and bake at 175C| 350°F for about 25-30 minutes.Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.