Soft Taro Milk Loaf

Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co Soft Taro Milk Loaf // Mono + Co

The first bread loaf that I bake after almost a month long hiatus is this Taro Milk Loaf, exactly the same as this recipe I baked earlier, with milk instead of plain water.  The bread is now good enough to be eaten on its own since I have added a whole egg, butter, and milk as ingredients.  Talk about convenient food!


Soft Taro Milk Loaf

200g bread flour
1/2 tablespoon instant dry yeast
1/4 teaspoon sea salt
2 tablespoons organic raw sugar
100g steamed taro, mashed
1 egg **
55g fresh milk
30g cold unsalted butter, cubed

** I ran out of large eggs and used a 55g egg for this bake.  If a larger egg is used, I will add just 30g milk, and top up if necessary, spoon by spoon, until the ingredients come into a ball.  Otherwise, the dough may end up too wet to be handled or shaped.

In a mixer bowl, mix well the dry ingredients: bread flour, yeast, sea salt, and raw sugar with a hand whisk.  Add cooled mashed taro, egg, and half of the fresh milk to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add in the remaining of the fresh milk, with the mixer running, until the ingredients come into a ball.  Let the dough stand for 15 minutes, cover the bowl with a clean tea towel if your kitchen is windy.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover with tea towel, and bulk rise for 1 hour.

After an hour, the dough should rise to double its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  Shape the dough and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft free place to rise for another 50-60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

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Black N White Bread Loaf

Black N White Potato Bread Loaf // Mono+Co Black N White Potato Bread Loaf // Mono+Co

I haven’t forgotten about the bamboo charcoal powder.  It is sitting on the table next to my hot water flask, creating an eyesore, just to remind me to use it.  I almost wanted to put a tablespoon of it into my banana smoothie after stumbling upon this idea here.  Then I realized bamboo charcoal might not be activated charcoal.  I will only do this on the last day of its expiry out of desperation if there is still any left.

To do something different this time, I baked a 2 color bread by adding the charcoal powder to half of the dough, that’s why you don’t see an all black loaf here.

Black N White Potato Bread Loaf // Mono+Co

I divided the dough into 4 portions and layered them in alternating colors, here’s how the loaf look after slicing.  Pretty huh?

Black N White Potato Bread Loaf // Mono+Co

I also did something different with the potatoes, I steamed them instead of boiling it in water.  The potatoes were not overly wet compared to the boiling method but surprisingly, I added less water.

As a general rule to adding water to bread dough, never pour the water level stated in the recipes all at once (yes, including mine.)  In fact, the water required vary slightly with each occasion I bake. This difference could due to the water content of the potatoes, the brand of flour, or even the size of the egg.  I’ll even blame the weather!  Too hot, too cold, too wet …..

Therefore, always pour half the liquid amount stated first, then with the mixer running, add the balance bit by bit, giving the ingredients a few moment in between to absorb the water properly. Only if the dough doesn’t gather into one ball, then add a bit more liquid.  Once a dough ball is formed, stop adding.

Black N White Potato Bread Loaf // Mono+Co Black N White Potato Bread Loaf // Mono+Co Black N White Potato Bread Loaf // Mono+Co

The texture of the bread with steamed potatoes remains soft, as with other bread loaves that I have been baking with root vegetables.

Two more things to note.  Firstly, store homemade bread in an airtight container if you are not finishing it immediately.  Otherwise, the bread will harden.  I noticed a layer of crust forming on my sliced bread after leaving them overnight on the counter in a paper bag.  Not that nice, as I am the kind who like to sink my teeth into pillowy bread.  If that sort of thing unfortunately happened, simply heat them up in a toaster for a few minutes; warm toast with butter is my next favorite way to eat bread.  And secondly, consume them within 2 days, or else keep in the freezer.  I realize that homemade bread do not keep well, especially recipes with potatoes, maybe due to it’s higher moisture content.  And if the bread comes with natural colorings added, mold might not be easily spotted on stale bread.


Black N White Bread Loaf

200g bread flour
1/2 tablespoon instant yeast, about 3g
2 tablespoon raw sugar
1/4 teaspoon sea salt
100g potato, steamed + mashed
1 large egg
20-30g water
30g cold unsalted butter
1/4 teaspoon bamboo charcoal powder

In a mixer bowl, combine bread flour, yeast, raw sugar and sea salt with a hand whisk.  Add mashed potatoes, beaten egg, half the amount of water and start the mixer to knead with a dough hook, at its lowest speed.  Add remaining water in a slow trickle, stop once the ingredients come into a ball.  Leave this aside for 15 minutes.

Turn the mixer on again to run for 1 minute, still on its lowest speed, before adding cubed butter one by one into the bowl with the mixer running.  Knead this until window pane stage.  Remove dough from bowl and divide it into two equal portions.  Return one dough back into the mixer and knead bamboo charcoal powder into the dough.  Place doughs in separate bowls and bulk rise for 1 hour.

Both doughs would rise to double their volume, punch down to deflate and transfer to a clean work top.  Slightly flour the surface if the doughs are too sticky to handle.

Divide each color dough into 2 balls again, so you end up with 2 plain balls and 2 charcoal balls .  With a rolling pin, flatten each ball into oval shape dough, making sure they are about same size.  To assemble, place the 4 flattened doughs on top of each other, in alternate colours.

With palms, gently pressing all the layers together, and roll it up tightly from the long end so that you end up with a football shape dough.  Place it in a bread tin, proof this for 50-60 minutes.

Once the dough has risen higher than the bake tin, bake in a preheated oven for 30 minutes at 170C.  Mist the top slightly before placing it in the oven.

When done, remove the bread immediately from the tin and let it cool completely on a rack before slicing.

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Purple Sweet Potato Bread Loaf #3

Soft Purple Sweet Potato Bread Loaf // Mono+CoSoft Purple Sweet Potato Bread Loaf // Mono+Co

To answer my own question from here, yes, sugar made a different in height.  I also added one egg instead of half to save the trouble of finding another recipe to use the remaining egg.  So maybe it helped too?

Nothing else is new here, so I simply copy and paste the recipe from loaf #2 post, and added a series of photos to demonstrate how I shape the loaf.  Hope this helps.

Soft Purple Sweet Potato Bread Loaf // Mono+CoSoft Purple Sweet Potato Bread Loaf // Mono+CoSoft Purple Sweet Potato Bread Loaf // Mono+CoSoft Purple Sweet Potato Bread Loaf // Mono+Co Soft Purple Sweet Potato Bread Loaf // Mono+Co    Soft Purple Sweet Potato Bread Loaf // Mono+Co


Purple Sweet Potato Bread Loaf

220g bread flour
1/2 tablespoon instant dry yeast
1/4 sea salt
2 tablespoon raw sugar
100g purple sweet potato, steamed + mashed
1 large egg **
40g water
40g cold unsalted butter, cubed

** refers to large egg that weighs at least 70g including the shell.

Combine flour, yeast, sugar and salt in a mixer bowl and stir with a hand whisk to mix these dry ingredients well.  Add sweet potatoes, beaten egg and water, turn the mixer on lowest speed (KA1) with a dough hook, and knead until the ingredients come into a ball.  Stop the mixer and let this dough stand for 15 minutes to allow liquid to be absorbed better by the flour, I find that kneading to reach window pane stage later will be easier with this additional dough resting step.

After 15 minutes, turn the mixer on again to knead the dough for 1 minute, then slowly add cubed butter one by one, and knead till dough reaches window pane stage.  Remove bowl from mixer, and let it proof for 60 minutes, covered and placed in a draft free place.

The dough would have expanded to twice its size.  To test if it is ready to be shaped, poke a hole in the center with a floured finger, the dent should not bounce back if the bulk rise is completed.  Once the dough is ready, punch down the dough to deflate it, and transfer it to a clean work top.

Soft Purple Sweet Potato Bread Loaf // Mono+Co

With a rolling pin, flatten the dough to push out gas trapped inside the dough.  Divide the dough into 3 equal portions.  Shape each ball as follow and place them in a bread tin, seam side downwards, and proof for another 60 minutes.

Soft Purple Sweet Potato Bread Loaf // Mono+Co Soft Purple Sweet Potato Bread Loaf // Mono+Co Soft Purple Sweet Potato Bread Loaf // Mono+Co Soft Purple Sweet Potato Bread Loaf // Mono+Co  Soft Purple Sweet Potato Bread Loaf // Mono+CoSoft Purple Sweet Potato Bread Loaf // Mono+Co

Bake in a preheated oven at 170C for 30 minutes.  When done, remove bread from tin immediately and let it cool completely on a rack before slicing.

If you like your bread loaf soft at the top, brush over the top crust with butter when the bread is freshly hot out of the oven.  The soft dome top also makes slicing easier after the bread has cooled down.

Soft Purple Sweet Potato Bread Loaf // Mono+Co

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Purple Sweet Potato Bread Loaf #2

Purple Sweet Potato Bread Loaf // Mono+CoPurple Sweet Potato Bread Loaf // Mono+Co

The purple sweet potato bread I baked last week was not purple enough, so I baked another version using my usual mashed potatoes recipe.  Actually the earlier version got its color from only 30 grams of sweet potatoes and 20 grams of water that I boiled the potatoes in.  This time, I made the color more intense by using 100grams of potatoes, steaming it instead of boiling to cook it.

Thinking that the sweet potatoes will be sweet enough to replace the sugar, I omitted any sweeteners, and ended up with a really bland but still pillowy loaf.  Not that I mind, traditional bread recipes do not add sugar anyway.  The bread was meant to be eaten with butter and spreads, so it did not really bother me, though I did wonder if the bread would have risen higher if sugar was added, given that it was a 220g of flour recipe.  I have baked taller loaves.

I will find out when I bake this again if I see purple sweet potatoes available in the market next week.

Purple Sweet Potato Bread Loaf // Mono+Co   Purple Sweet Potato Bread Loaf // Mono+Co Purple Sweet Potato Bread Loaf // Mono+Co  Purple Sweet Potato Bread Loaf // Mono+CoPurple Sweet Potato Bread Loaf // Mono+Co Purple Sweet Potato Bread Loaf // Mono+Co


Purple Sweet Potato Bread Loaf

220g plain flour
1/2 tablespoon instant yeast
1/4 teaspoon sea salt
100g mashed purple sweet potatoes
1/2 egg
40g water
30g cold unsalted butter, cubed

Combine flour, yeast and salt in a mixer bowl and stir with hand whisk to mix them well.  Add sweet potatoes, beaten egg and water, turn the mixer on lowest speed (KA1) with a dough hook, and knead till the ingredients come into a ball.  Stop the mixer and let this dough stand for 15 minutes to allow liquid to be absorbed better by the flour, I find that kneading to reach window pane stage later will be easier with this additional dough resting step.

After 15 minutes, turn the mixer on again to knead the dough for 1 minute, then slowly add cubed butter one by one, and knead till dough reaches window pane stage.  Remove bowl from mixer, and let it proof for 60 minutes, covered and placed in a draft free place.

The dough would have expanded to twice its size, punch down the dough to deflate it, and transfer it to a clean work top.  With a rolling pin, flatten the dough to push out gases trapped inside the dough.  Shape the dough and place in bread tin, seam side downwards, and proof for another 60 minutes.

Bake in a preheated oven at 170C for 30 minutes.  When done, remove bread from tin immediately and let it cool completely on a cooling rack before slicing.

If you like bread loaf soft at the top, brush over the top crust with butter when the bread is freshly hot out of the oven.  The soft dome top also makes slicing the bread easier after it has cooled down.

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