Cheesy Jalapeño Purple Sweet Potato Twist Bread
Are you looking to impress your loved ones with a wholesome, delicious, and stunning loaf of homemade bread? We have something just for you: this Cheesy Jalapeño Purple Sweet Potato Twist Bread is perfect and just simple impressive! We use Suncore Foods® Purple Sweet Potato Supercolor Powder to make this cozy and warm purple hue. Get a knife and cut into this soft, fluffy loaf, you will find this gorgeous cozy purple filled with savory cheese and jalapeño. Once taste this delightful bread, everyone will ask for more! Because it's just that delicious.
300g warm oat milk (+ more for brushing)
45g granulated white sugar
7g dry active yeast
27g olive oil
250g white bread flour
150g whole wheat bread flour
45g Suncore Foods® Purple Sweet Potato Supercolor Powder
5g Suncore Foods® Rose Salt
90 – 180g (1-2 cups) grated vegan cheese (or grated cheddar, non-vegan option)
Up to 45g (4-8 tbsp) finely chopped jalapeños (cored and seeds removed)
Stand mixer with a dough hook attachment
9 x 4 x 4 inch bread pan
1. Place warm oat milk, sugar and yeast in the bowl of a stand mixer and set aside for 10-15 minutes, until the mixture is frothy.
2. Mix in olive oil on low speed for 30 seconds to a minute.
3. Mix in all remaining ingredients on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
4. Remove dough and form a dough ball. Place the dough ball in a clean bowl, cover and proof for 60-90 minutes until double in size.
5. Lightly oil the inside of the bread pan and set aside. Deflate the dough by punching the air out. Using a rolling pin, roll the dough out into a long rectangle.
6. Spread the grated cheese and jalapeños over the dough, leaving 1-2” free along the sides. Tightly roll the dough inwards, length wise, and place the dough log flat with the crease facing down. Pinch the corners of the dough shut.
7. Using a knife, cut through the middle of the dough length wise. Don’t cut all the way till the end, leave 2” of the end tip un-cut. Height wise, cut the dough all the way through creating 2 strands. Some cheese and jalapeños will spill, that’s okay, they will be used!
8. Using the end that is cut all the way through, gently lift one strand and place it over the other. Continue to do this until the dough is loosely braided. Tightly pinch together the ends, ensuring the braid doesn’t fall open.
9. Gently lift the braided dough from one end and start twisting it clockwise. Once you start twisting, most of the open-cheese sides should move inwards. Once you’re half way through, hold the twisted end in one hand and using your other hand, start twisting the opposite end anti-clockwise. Once you meet in the middle, gently squeeze the dough together and place it in the bread pan.
10. Collect all the spilled cheese and jalapeños and loosely tuck them into any pockets in the dough or under the braids. Cover the dough and set aside for 1 hour.
11. When ready to bake, preheat the oven to 350 deg. F and brush the dough with oat milk. Bake on the middle or lower rack for 50-65 minutes. Baking time depends on the amount of cheese used: If you used 1 cup, bake for 50-55 minutes. If you used 2 cups, bake for 60-65 minutes.
12. During the last 15-20 minutes of baking, cover the loaf with aluminum foil. When ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it.
13. Allow the loaf to cool in the bread pan for 15 minutes. Remove the loaf from the bread pan (the loaf should slide out when the bread pan is tilted) and allow it to cool to room temperature before slicing.