As some of you have already noticed, I haven been making Korean breads all week. Wow~ What fun!!! After making these Sweet Potato Breads today…I finally feel like I can do this. Today I even manged to make the bread filling with Korean sweet potato while the dough was rising. It was timed perfectly. You can be creative with this bread making…. I’m enjoying it so much ^.^
Baked with black sesame seeds and chopped walnuts on the top (I saw them at Korean bakeries).
Also, cutting 4-5 slits on top of the dough you can create flower shaped breads. They look fancy yet, so simple to do. Once you know how to do it… the ideas are endless…..
Baked nine individual breads and a loaf of sweet potato bread with dough recipe.
3 3/4 cups bread flour, plus 1 tablespoon
1/2 cup all purpose flour
1/3 cup sugar
1 1/2 teaspoons sea salt
1 package yeast or 2 1/4 teaspoons dry yeast
2/3 cup lukewarm water
2/3 cup lukewarm milk
2 eggs,beaten,at room temperature
1/3 cup butter, at room temperature
1 egg, beaten & 1 tablespoon water for glazing
Sift both flours,sugar, and salt into a bowl.
Sprinkle/add yeast on the flour mixture and mix well.
Pour in the water, egg and milk.
With the dough hook, mix on low-medium speed until a rough dough is formed.
Beat on medium/high speed until the dough pulls away from the sides or smooth and elastic. (Add 1-2 tablespoons flour if the dough too sticky/sprinkle a few drops of water if dough seems too dry.)
Then add the butter and beat until smooth. Cover with a plastic wrap, and leave to rise in a warm place until doubled in volume, 45- 90 minutes. Since I started it very early in the morning , it took almost 2 hours.)
Made yummy Sweet Potato Filling while I was waiting for the dough to rise.
4 small Korean sweet potatoes, washed & scribbled
4-5 tablespoons Heavy cream or milk
4-5 tablespoons honey
1/4 teaspoon sea salt
Black sesame seeds
Steam for 35 -40 minutes until a knife cuts through easily.
Peel and cut into 1-inch chunks. Add honey, cream and salt.
Mash or cream until light and fluffy.
Transfer to a bowl and set aside until ready to use.
After 1 1/2 – 2 hours (it was a colder day)
Punch down the dough and transfer to a floured surface and knead briefly.
Divide the dough in half.( 1/2 dough for individual breads and other 1/2 will bake into a loaf.)
For Nine Individual Breads
Cut into 9 pieces out of one half dough.
Cover and let these doughs rest for another 10 -15 minutes.
On a floured surface, roll out the balls to about 3-inch circles. Add 1 1/2 tablespoons of filling and seal well.
Place them on a baking sheet.
Gently press the dough down with your palm.
Then make a dent on the center of dough with a spoon or an egg.
Sprinkle black sesame seeds or chopped walnuts.
You can let rise like this…or if you would like a flower shaped breads, use
a pair of scissors or scraper to make 4-5 slits.
Cover and leave in a warm place until doubled.
After 40-45 minutes.
Brush on egg glaze.
Bake at 375 degrees for 12 minutes or until golden brown.
Cool on a rack.
Now,,,,Lets make ~Sweet Potato Loaf~
You need the other half of the dough
Sweet potato filling
Some poppy seeds
Kids loved this loaf… soft and fluffy texture. Looks so fancy too!!! :0 This loaf is easier than bakding individual breads.
Roll into a rectangle about 12 x9-inches. Brush with the beaten egg and spread sweet potato filling. Roll up the enclose the filling and pinch the short ends to seal.
Use a knife or scraper to cut dough in an half leaving about 2-inch top.
Cross or braid the dough,
Grease a 9×5-inch bread pan.
Place in the pan, cover and leave in a warm place until the dough rises another 40 -45 minutes.
Brush with the egg glaze
Sprinkle poppy seeds if you like…
Preheat oven to 350 F. Bake until golden brown about 25 -30 minutes.
Transfer to a rack to cool.
Slice the loaf
Enjoy this soft bread….. What a fun day.
Next time I’m planning to use chocolate or pumpkin filling with some chopped nuts (Can’t wait to try that ^.^). That sounds really good…