Purple Sweet Potato and Taro Yam Bread
Ingredients
- 240g bread flour
- 120g milk of choice
- 3 tbsp condensed oat milk
- 2 tbsp sugar of choice
- 1 1/2 tsp active dry yeast
- 1/4 tsp pink salt
- 40g dairy free butter
- 10g purple sweet potato
- 5g taro yam
- 5g Ebony carrot powder
- 3-4 tsp water
Preparation
In a stand mixer, add all ingredients except for butter. Mix on low-medium speed with the hook attachment until the dough comes together, about 10 minutes.
Add butter, a few pieces at a time.
Scrape down the bowl.
Continue kneading on medium speed for 10 minutes until the dough is smooth.
Divide dough into 5 parts, add dissolved supercolour powder and mix to desired colors.
Continue kneading until combined.
Cover and let proof for 1 hour until doubled in size.
Roll out the dough to equal-sized rectangles and lay each layer on top of each other.
Place the dough in the prepared loaf pan.
Cover with a tea towel and allow to double for a second time, about 1 hour.
Bake at 190°C for 30-35 minutes.
