After all the festive binging, I think it is a good idea to get back to normal diet....something that is substantial yet not too high in calories. What could be more normal than a couple of pieces of bread for breakfast?:D I made this beautiful sweet potato bread using the same recipe for Pumpkin Cinnamon Rolls by substituting the pumpkin puree with sweet potato instead. The bread turned out just as wonderfully soft and fluffy and so delicious!
300g mashed sweet potatoes
560g bread flour
1.5 tsp instant yeast
1/2 tsp salt
40 ml honey
50g milk powder
60g softened butter
Place sweet potato puree, about 500g of flour, eggs, yeast, salt, milk powder and honey in the mixer attached with the dough hook and mix till combined. Add butter and knead until dough is smooth. Add the remaining flour as needed. I didn't use all the flour and use the balance to flour the work table.
Let the dough proof until doubled in size. I leave mine in the mixer for an hour. Pour it on to the lightly floured work table and gently knead out the gas. Roll into a rectangle before rolling up and flatten again. Leave for 10 minutes to relax the dough a bit before rolling up like a swiss roll again. Place into a greased baking pan and let it proof till doubled in size again before baking at 190C for 45-50 minutes. Turn out immediately on a wire rack to cool.
See how fluffy it is!
For dinner, I just cooked a simple dish of lean pork slices stir fried with garlic flowers, carrots and capsicums. I served this dish with saffron rice....simple and easy to cook:D
Happy Malaysia Day to all Malaysians and have a great weekend folks! :D