purple sweet potato swirl loaf

purple sweet potato swirl bread

This recipe was using an overnight dough method. I adapted this recipe from Kimmy’s Cooking Pleasure. I really admire Ms. Kimmy. She has made quite a variety of homemade bread for herself and her husband’s breakfast!

Purple Sweet Potato Swirl Loaf  (recipe yields around 930 grams of dough)

Overnight dough

  • 150 grams plain flour
  • 150 grams bread flour
  • 3.5 tsp instant yeast
  • 250 ml of water
  1. Mix everything together in a large bowl until a soft rough dough is formed. Cover with cling wrap and leave overnight in room temperature.

Main dough

  • 300 grams bread flour
  • 2 tbsp milk powder
  • 3 tbsp sugar
  • 1 tsp salt
  • 100-150 ml water
  • 60 grams unsalted butter, softened
  • 10 grams purple sweet potato powder
  1. Add all the ingredients above except water, butter and sweet potato powder into the overnight dough. Gradually add water and knead until a soft dough is formed.
  2. Add butter and knead until dough is elastic and passes the window-pane test. This can take around 25-40 minutes.
  3. Place dough in a lightly oiled bowl, cover with cling wrap and leave to proof for an hour, or until dough doubles in size.
  4. Scrape out dough onto a lightly floured board from a height of 30 cm. This will deflate the dough. Knead for 5 minutes.
  5. Divide the dough into 2 portions. Wrap 1 portion in cling wrap and place aside. For the other portion, knead together with sweet potato powder until fully incorporated and color is uniform. This should take about 5-8 minutes. Cover with cling wrap and rest dough for 10 minutes.
  6. Roll white portion into a rectangle about 20 x 40 cm. Do the same for the purple dough. Stack the purple dough onto the white dough and roll it up, swiss-roll style. Place inside tin and proof until it fills 90% of the tin. Brush with egg wash and bake at 170 C for 50-55 minutes. I baked mine for 40 minutes and the bottom was under-cooked. I think another 10 minutes would be better. So keep an eye on the bread. Cover top with an aluminum foil if it browns too quickly.
  7. Remove bread from pan and cool on a rack completely before cutting.

Note: I used a Pullman tin, without the lid, measuring 18.5 x 10 x 10.5 cm.

During my trip to Tokyo, I found purple sweet potato powder at Tokyu Hands at Shibuya.


It was so hard to resist and even though I had no idea during then what I was going to do with it, I bought a few packets. 😛 The smell is so sweet potato-ish. Bread texture is soft and fluffy, even on the next day.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s