Using root vegetables is really a good idea to make our bread softer and fluffier which we don't have to add any chemical agent for homemade bread.
I have been using my comfort root vegetables recipe for years such as potato, sweet potato, pumpkin and purole sweet potato and this time I like to give a try on my favorite food blogger recipe, eileen. I replace the potato to purple sweet potato.
The bread is very soft and fluffy. As it will be served as our dinner roll and sandwich bun, I sprinkle some cheddar on top for extra texture. Will keep this recipe as another choices of root vegetable bread making in our menu.
300g bread flour
130g purple sweet potato (steamed and mashed)
50g caster sugar
1/4 tsp salt
17g whole egg
80g fresh milk
50g unsalted butter
Add all the ingredients in a bread pan except yeast and fit it into the bread maker. Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time and continue for the kneading process until machines stop.
Turn off the bread maker then take out the bread pan and cover with cling film. Let it proof for 1 hour.
Divide the dough into 9 equal pieces about 70g. Cover with cling wrap and rest for 10 minutes.
Roll each dough into a smooth and round ball shape. Place them on a baking tray attached with baking paper. Cover with cling wrap and proof for 1 hour.
Preheat the oven to 190C. Egg wash the dough and sprinkle with some cheddar cheese on top. Bake for 20 minutes on the lower rack.
Take out the buns from the oven and transfer the bread on a wire rack and tear off the baking paper to cool.