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Sunday, 4 December 2016

Purple Sweet Potato Soft Bread 紫薯软面包 (直接法)

Pillowy soft and fragrant Purple Sweet Potato Bread using straight dough method. It has a cottony and springy texture that you can eat it plain without adding any fillings or toppings on it. 

The first bake on October 26, 2015.

Added whipping cream and purple sweet potatoes, this recipe yield tender and fluffy bread that will stay soft for days. 


Added purple sweet potato fillings, taste really good!
<< Purple Sweet Potato Paste recipe, click to view recipe 点击进入紫薯馅食谱 >>

Photo updated: 16 August 2018



260g Bread Flour 高筋面粉 260克

3/4 tsp Instant Yeast 即溶酵母 3/4 小匙

40g Castor Sugar 细砂糖 40克

1/4 tsp Salt 盐 1/4 小匙


120g Purple Sweet Potato Puree (steamed & mashed) 紫薯泥 120克 

30g Whipping Cream 动物性奶油 30克

110g Full Cream Fresh Milk  全脂牛奶 110克

20g Egg (lightly beaten) 鸡蛋 20克 , 打散


20g Unsalted Butter (softened) 无盐牛油 20克,软化

These are made with Japanese sweet potatoes, using the same recipe.
So fragrant and soft.
Photo updated: 28 September 2018

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


Method: 步骤

1. In a stand mixer, mix (A) using low speed.

2. In a bowl, mix (B). Add (B) into (A). Knead to form a dough.

3. Gradually knead in (C). 

4. Continue to knead until the dough passes the windowpane test. If you're unsure what is windowpane test, watch this video:

5. Transfer the dough to a lightly greased bowl. Cover with cling wrap, let it proof for 60 minutes or doubled in size.

before 1st proof

after 1st proof

6. Transfer the dough onto a lightly floured worktop. Roll out the dough.

7. Roll up the dough.

8. Transfer the dough to a baking tin. If you're not using non-stick baking tin, grease your baking tin.

9. Cover with cling wrap and let it proof for 60 minutes or doubled in size.

10. Bake in a preheated oven 170'C for 20 minutes (rack 1) , transfer to rack 2, bake for another 5 minutes. 

11. Remove the bread from the oven, remove it from the baking tin and cool it on a rack.


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Some feedback from those who have tried this recipe:

By Cherry Le Neel

By Cherry Le Neel
By Fanny Chan

Low Lai Kuan
Feedback from Rachel Hoy

By Rosalind Ang

By Rosalind Ang

By Mavis Hoi

By Mavis Hoi, made using full cream milk.

By Yvonne Ng

By Yvonne Ng

Feedback from Yvonne Ng

By Yvonne Ng

By Yvonne Ng

By Evelyn Ng, made using pumpkin.

By Dora Wee

By Tan Syea Din

By Tan Syea Din

By Eileen Chung 

Tan Syea Din

Tan Syea Din

Tan Syea Din

By Julie Quek

By Julie Quek
By Tai Ai Liang
By Justina Tan

By Justina Tan

By Justina Tan
By Tai Ai Liang

By Eileen Tan

By Jasmine Lim

By Julie Quek
By Jia Yi Lee, replaced sweet potato with pumpkin 

By Febryani Chourmain

Serena Chen
Yvonne Ng 
By Tai Ai Liang

By Tai Ai Liang

By Lingcino Widjaja

By Li Lian Wan-Diong

By Ignita Amabel Jalumin

By Tai Ai Liang

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