The dough was quite purple, somehow the color of my finish bread seems to disappear
When I went to Korean market earlier this week to shop for my MKMW challenge, Korean purple yam caught my eyes. I just grabbed some, no particular recipe in my mind other than a simple steam yam and eat them plain. Then, I remember Rosa's Pumpkin Challah that I made about 2 weeks ago, which was quite delice. So why not experiment with yam?
1 package dry instant yeast
1/2 cup luke warm water
1 tablespoon sugar
*Mix well all ingredient in small bowl, let the yeast bloom for about 10 minutes. If it doesn't bloom after 10 minutes, discard and repeat the process.
2 1/2 to 3 cups flour
9 oz purple yam, steamed and cooled, set aside
pinch of salt
yeast mixture (the recipe above*)
- In a large bowl, mix flour and salt together, set aside
- Mash the purple yam on a food mill or potato masher. Add the mashed purple yam into flour, add the yeast mixture. Stir with a wooden spoon, just to mix all of the ingredients. Transfer to a floured kitchen counter top and knead the dough for 5 minutes or until pliable. Gather the dough into boule, transfer to an oiled large bowl and cover with plastic wrap. Let the dough rest in warm place for an hour or until double in volume
- Punch out the dough, make any shape you like ( I braided my dough) and let it rest for another hour
- Bake at 400F oven for 35 - 45 minutes, or until golden brown
- Cool completely on a wire rack