Lilac Taro Yam Bread
Starting the week with the most amazing treat – a freshly baked, fluffy Taro Milk Bread! This delightful creation can be savored from morning till night – whether it's for breakfast, a sandwich, or a delectable dessert pudding. Indulge in a slice of this irresistible delight – it's simply unbeatable! You can craft this beautiful and delicious bread right in your own kitchen, and you'll be amazed by how effortless it is when you follow the recipe incorporating Suncore Foods® Lilac Taro Yam Powder & Purple Sweet Potato Powder to achieve both the soft lavender color and the delightful sweet flavor.
Ingredients
1 cup warm milk (236 ml)1 tbsp sugar (10g)
2 tsp active dry yeast
3 cups all-purpose flour (375g) (and ⅓ cup for kneading)
¼ cup sugar (50g)
1 tsp salt (5g)
2 tbsp Suncore Foods® Lilac Taro Yam Powder
1/16 tbsp (1g) Suncore Foods® Purple Sweet Potato Powder
1 large egg (room temp)
1/3 cup melted butter (75g)
1 tbsp avocado oil for your hands while kneading
Directions
1. Measure and warm the milk (236ml) and keep it below 110F. Mix in 10g of sugar and 2 tsp of active dry yeast. Let bloom for 10 minutes.
2. While the yeast is blooming, melt butter and let it cool.
3. Whisk together all-purpose flour (375g) sugar ( 50g), salt ( 5g), Suncore Foods® Lilac Taro Yam Powder (30g) and
Suncore Foods® Purple Sweet Potato Powder (1g).
4. Add egg, cooled melted butter, and yeast mixture and begin to mix with a dough scraper, making sure to scrape the sides of the bowl. Once the dough is mixed let sit for 10 minutes.
5. Next, turn the dough out onto a lightly floured surface to knead by hand for 10 minutes, oil your hands, and begin to work the dough, if the dough sticks to the counter, scrape up and flour lightly. At the end of 10 minutes, your dough should be smooth and elastic and pass the window pain test.
6. Place the dough in a clean oiled bowl cover and put it in a warm place (no more than 85F) let the dough rise for one hour or until doubled and passing the poke test* (poke the dough with two floured fingers about 1 inch in, if it bounces back quickly it’s not ready).
7. Once the dough has risen, gently punch down the dough and roll it out to be about 10X18in, or about 1/4 in thick rectangle.
8. Next, fold the dough by folding the shorter left side into the middle the fold the short right side to meet in the middle.
9. Next roll the dough out for a second time, this time to ¼ inch thick, and the lengthwise width of your pan about 7in wide and about 24in long. Roll the dough starting on the short side, finish by pinching the end to the roll, and gently roll to smooth out.
10. Place the roll into your greased Pullman pan and begin preheating the oven to 350 F.
11. Let the dough rise for 30 minutes or until it no longer feels dense when you gently poke it.
12. Once your dough has completed the second rise, place the greased top onto the pan and put it in the center of the middle oven rack.
13. Bake for one hour until there is a deep gold crust or the internal temperature is above 200 F.
14. Once the bread is done, let cool for 10 minutes, then remove from the pan and let it finish cooling on a wire rack.