Two-Color Textured Bread
There are countless varieties of bread, each with its own method and flavor. Today, I'm making a two-tone textured loaf using bread flour and purple sweet potato puree. The sliced cross-section reveals distinct, alternating white and purple layers—soft in texture and beautifully presented.
Ingredients
bread flour
250g
milk
120g
egg
1
milk powder
10g
sugar
20g
butter
20g
yeast
3g
purple sweet potato puree
to taste
Instructions
1
Step 1
Mix all the dry ingredients evenly first.
2
Step 2
Then add the egg and milk, and knead the dough using a stand mixer.
3
Step 3
Once the dough comes together, add the butter and continue kneading.
4
Step 4
After the dough is kneaded, cover it and place it in a warm spot to proof.
5
Step 5
The proofed dough.
6
Step 6
Roll out the dough evenly and spread the prepared purple sweet potato slices on top (steam until cooked, mash into a puree, then pass through a fine sieve).
7
Step 7
Roll the prepared purple sweet potato filling into evenly sized sheets.
8
Step 8
Seal three edges of the wrapped purple sweet potato puree.
9
Step 9
Then roll it into a rectangular shape.
10
Step 10
Fold into thirds.
11
Step 11
Fold into thirds three times; this is the third fold.
12
Step 12
Slightly roll it out longer and cut it down the middle.
13
Step 13
Place the shaped dough into a loaf pan and let it proof for the second time.
14
Step 14
Preheat the oven for 10 minutes; bake at 180°C (top heat) and 170°C (bottom heat) for 28 to 30 minutes.
15
Step 15
Slice the finished two-color layered bread. It has a soft and sweet texture, with white and purple alternating, distinct layers in the cross-section, and a beautiful pattern!
