September 18, 2009

Tea time 8 ~ Japanese sweet potatoes loaf bread

I have been looking forward to do this bread few weeks ago. Finally, Shawn's gong gong bought back some Japanese sweet potatoes, so I take this opportunity to make this bread. This bread need to make a overnight sponge dough for one of the ingredients. I never try making bread with overnight sponge dough I am looking forward to see what is the end result.

Really, the result is Awesome...^^
You must try this.....口感好,松软,又香甜。。。你要试试看噢。。。
This is the after proof loaves that is ready to go into the oven. I made 1 small loaf and 2 bigger loaves.

This is the two bigger loaves. Can you see small orangey bits on the loaves? That is the japanese sweet potatoes bits.那橙黄色的小点就是打栏的日本甜番薯粒

This is the small loaf just hot from the oven.
Japanese potatoes bread

This is the bigger loaf out of the loaf tin.

Ingredients for overnight sponge dough:

100g bread flour
60g water
1/4tsp instant yeast


1) Mix 1/4 tsp of the yeast with 20g of the water to dissolve it. Add in the rest of the ingredients and knead into a dough. Let it proof in a bowl for 30 minutes. Cover with a piece of cloth. After, wrap it with a cling foil and keep in the fridge overnight.

Japanese Sweet Potato Bread

Ingredients A:

300g bread flour
35g castor sugar
1/2 tsp salt
1 1/2 tsp yeast

Ingredients B:

60 g overnight sponge

Ingredients C:
145g cold water
1 cold egg

Ingredients D:

120g sweet potato (cubed and steam)
30g butter

1) Put all the sweet potato bread ingredients into the noxxa bread pan. Use mode 11.

2) When it ready, take out the dough and divide into 3 equal portions. Place each dough into a greased loaf baking tin. Cover with a cloth and leave in a warm place to proof for 45-55 minutes or double the size.

3) Bake in a preheated oven aat 180c for 25 minutes.

Only slice the bread when it is totally cool or else it will end up, not looking very nice like mine... ^^



  1. Hi,
    how long can you keep the overnight sponge?

  2. Hi Jade,
    The overnight sponge dough can be kept in fridge for 1 to 2 days. Just check on the dough if it is nice flour colour and not greyish then it is ok to be use.


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