Write a review for a chance to win $200 giftcard to suncorefoods.com!
Feeling Good Superfood Eat Healthier & Live Happier

YOUR SHOPPING BAG


Price
QTY

TOTAL

$0.00
Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD

*By deselecting shipping protection, Suncore Foods
is not liable for lost, damaged, or stolen items

GET SHIPPING ESTIMATES

Purple Sweet Potato Supercolor Japanese Milk Bread

Baking bread has never been more precious than it has been these days and it is the perfect way to offer stress-relief as well as improving our skills for life. We got just the bread making recipe that will be a staple in your life and soon to be your sweetest addictions. Cloud-like, soft and fluffy Purple Sweet Potato Japanese Milk Bread is wonderfully sweet and visually striking made with Suncore Foods® Purple Sweet Potato Supercolor Powder. Whether you like it slathered with jam or as a base for your favorite sandwich, you’ll have plenty of time to enjoy it, because the bread stays soft and pillowy for several days. 

Recipe and photo by the wonderful Yukiko. Check out her Instagram @foodie.yuki for more beautiful recipes! 

Ingredients

For the Tangzhong:
2.5 tbsp bread flour 
1/2 cup water

For the bread – dry:
2.5 tsp instant yeast
2.75 cups bread flour
1/3 cup light brown sugar
1 tsp Suncore Foods® Rose Salt
1 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder

For the bread – wet:
1/2 cup soy milk, warm (110F)
All the roux
1/4 cup plant-based butter, softened

Directions

1. Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature.

2. In a medium bowl, combine the dry ingredients.

3. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.

4. Add the butter one tablespoon at a time and wait until it's fully incorporated before adding more.

5. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.

6. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.

7. Gently deflate the dough and divide into 4 equal parts and shape into 4 balls.
Cover and let rise for 15 minutes.

8. Lightly grease a 25x10 cm loaf tin.

9. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center.

10. You should end up with a rectangle.

11. Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough.

12. Cover and let rise for another 30-60 minutes or until the dough reaches the border.

13. Preheat the oven to 55C degrees.

14. Brush the bread with some soy milk.

15. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely. Enjoy!


Leave a Comment