Orange Sweet Potato Wool Roll Bread

Sweet Potatoes are my favorite root vegetables, be it purple, orange, yellow/white in colors, I love them all!  They are rich in vitamins, minerals, antioxidants and fiber; thus, who would not love them ~ SMILE ~

Ingredients:

360 g. plain flour (sifted)

2 tsp. instant yeast

50 g. granulated sugar

200 g. mashed orange sweet potato

50 g. unsalted butter, softened

Water or milk as needed (I use 6 tablespoons of milk)

Milk (to brush the bread)

Methods:

• Add flour, yeast, sugar, mashed sweet potatoes, and butter into a mixer bowl; holding the dough hook in your hands, give it a few stirs to slightly combine the ingredients.  Attach the dough hook on your stand mixer, knead on lowest speed for about 1 minute.  Then turn one level up and knead.  The amount of liquid needed depends on how moist the sweet potato is.  If the dough cannot come together because it's too dry, start adding water or milk by 2 tablespoons at a time, until you get a smooth dough.  Continue to knead until the dough is soft and not sticky.
• Turn the dough out on a lightly floured pastry mat.  Give it a few knead using hands and form it into a ball.  Put the dough ball into a large oiled bowl, cover with a kitchen towel and place it in a warm place.  It may take 1 to 1 1/2 hours to proof the dough until they are about double in size.
• Line your bread pan with parchment paper, overlapping on all four sides and let the extra hang out to the side for easier lifting out from the pan later.
• To check the dough if it has done proofing,  when you press on the dough the indentation should stay.
• Turn the dough onto a pastry mat.  Punch the dough down to release all the air bubbles.  Give it a few knead, form it into a round ball, cover with a kitchen towel and it rest for 5 minutes.  It will be easier to roll out.
• Roll the dough out into about 1/2" thick.  The width should be about the length of your bread pan and about 13" long.  Use a scrapper to cut about 2/3 of the dough into long strips.

• Fold the 2 sides over, then gently roll up like a swiss roll over to the other end of the strips.

• Gently pick it up and place inside the prepared pan.  Cover with towel and let the dough proof again for the second time; it may take about 45 minutes to 1 hour.

• 15 minutes before the end of the second proofing, preheat oven to 180 degree Celsius.  Brush the top with milk and put the pan in the middle of the oven and bake for 30-35 minutes or until lightly golden brown on the top.  
• Remove from oven; lift the bread up by grabbing the overhanging parchment paper and let the bread cools down completely on a wire rack before serving.

Note: 

Since I am interested to see the woolly texture of the bread inside, I just use hands to pull the bread into two (the picture on top); after which another picture at the bottom shows the cut using a serrated knife; smooth cut and the nice wool roll texture on the surface.

This recipe is adapted from 'what to cook today' with slight adjustments to suit my baking preference.