This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…
The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.
This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.
– Why purple sweet potato?
Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.
– What is the texture of the bread?
The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.
-Are you ready to try it?
Water roux or Tangzhong
- 50 g bread flour
- 250 ml water
Purple sweet potato dough
- 500 g bread flour
- 245 g purple sweet potato, steamed and mashed
- 80 g sugar
- 7 g salt
- 6 g yeast
- 8 g vital gluten
- 30 dry milk
- 80-100 ml water
- 80 g butter (room temperature)
Water roux or Tangzhong
Whisk together the water and the flour until the mixture is well blended and free of lumps.
Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.
Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.
Remove from the heat.
Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.
Ready to add to the bread dough once is cool.
Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.
Purple sweet potato dough
In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.
Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.
Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.
Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).
If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.
Remove the dough from the mixer and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Now it is time to shape the dough…
Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.
Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.
Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
– More bread recipes? Sure…check these out…
Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.
What is vital gluten free, can I substitute with another ingredients?
Vital gluten is almost 100% gluten. You can skip the addition of vital gluten in this recipe, the texture will be less “chewy”, but still be good.
Let me know if you have any more question…good luck and happy baking!
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You are the queen of pillowy soft breads! I love purple sweet potato, clever to use for the recipe. Have a great weekend!
Dear Juliana, you know, you make the most beautiful breads, hands downs! But this is even more wonderful than your other breads . what a fabulous idea to incorporate purple sweet potatoes into your bread dough – it certainly renders a stunning, light purple colored, fluffy bread!
Wishing you a lovely week ahead, my friend!
Okay now I REALLY need to grow purple sweet potatoes. They are always to expensive to buy here and I keep seeing beautiful recipes using them!
Is it a sign!? Just yesterday I saw purple potatoes for the first time being sold here. Of course they were expensive but your bread looks worth trying 🙂
Mouth is watering just looking at your step by step photos. Missing those light and fluffy breads of Asia. I used to love this sweet potato sesame bread that the local bakery used to make in Japan on Thursdays only. Your bread reminds me of this.
Beautiful texture and what a fun idea to use sweet potatoes! Lovely lavender color!
Wow, such pretty bread! And nice texture. I’ve used potatoes in bread baking, but not sweet potatoes. Gotta try this! Thanks.
So soft and tender…and I love that light purple colour from sweet potato.
The texture looks amazing! And, the color is lovely. I have to try this method for bread.
this looks so beautiful Juliana!! hugs