Tag Archives: bread

Purple Yam Bread 

I love to make bread ! Yes, it takes time and patience, but it’s totally worth it. The smell of fresh bread is just so satisfying ! It makes your home feels……more homey ?! …..Does this even make sense?? I used to make the dough in a mixer, but not anymore. Mixing it with hand is actually easier, and your dough will be more even. I was really pleased with how this bread turned out. It’s sweet, tasty and it’s in my favourite colour… purple ! 

Two years ago, when my daughter was in grade 2, her teacher invited a chef/educator to teach the kids about food and how to make bread from scratch. I was one of the volunteer parents and that class was so fun ! The kids were super cute and hilarious. Some of them, like my daughter, jumped right into the “mess” , others were not too sure, frowning and saying “eew ! ” and “that’s gross !” the whole time. But at the end, when they tasted their own bread, they were all very delighted !  I think teaching kids about food and cooking at a young age is very important. It helps them (and ourselves) develop skills and healthy eating habits which hopefully last a lifetime. I have to admit, I am not doing enough. There were times when I should have cooked, but ended up just ordering take-out or “cooking” some frozen food. Well, as I told my kids, I am always teaching them and learning with them at the same time……So, mommy needs to do some more homework and learn how to cook healthier and more delicious meals! 

Makes 4 mini loaves (dimensions of pan: 5.75 x 3.25 x 2.25 inches)

For the yam paste

  • 4 medium purple yam
  • 60 mL milk
  • 30 mL condensed milk
  1. Preheat oven to 400°F
  2. Wash and cut yams in halves
  3. Bake on a tray lined with parchment paper for about 45 minutes until fork tender
  4. Cool and peel skin off
  5. In a food processor or blender, blend yam, milk and condensed milk into a paste
  6. Keep in fridge until ready to use

For the bread dough

  • 540 g bread flour
  • 4 g instant yeast
  • 5 g granulated sugar
  • 250 mL milk
  • 60 mL honey
  • 1 egg
  • 30 mL vegetable oil
  • 3 g salt

You will also need 1 egg for brushing top of bread

  1. Dissolve sugar in warm milk, add yeast and let sit for about 5 minutes until frothy
  2. Put flour and salt in a big mixing bowl, gradually mix in 1 egg, yeast mixture, honey and oil with hands until dough starts to form
  3. Transfer to a floured surface, knead until smooth and stretchy
  4. Cover with plastic wrap and let rise until double in size, about 1-2 hours (You can speed up the process by putting it in a not-heated oven with a small pot of hot water on the lower rack. The moist and warm environment makes the dough rise quicker)
  5. Punch air out, cut dough into 4 equal pieces (about 250g each)
  6. Roll each dough flat, spread a layer of yam paste on top 
  7. Roll doughs up with yam paste inside 
  8. Seal openings by pinching edges together 
  9. Place each dough separately in lightly greased and floured mini loaf pans
  10. Cover with plastic wrap and let rise again for another hour 
  11. Preheat oven to 350ºF
  12. Score top of doughs with knife or scissors 
  13. Brush top with egg wash
  14. Bake for about 20 – 25 minutes until golden

Tools that I used 

Chicago Metallic 59440 Commercial II Non-Stick Mini Loaf Pans, Set of 4

You can get the mini loaf pans through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

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Honey Buns

I made these buns last week and my parents absolutely love them ! My mom said they are much better than the ones she bought from a store. Thanks mom !  Actually, bread making is very easy, even if you don’t have a bread machine or a stand mixer. I actually find it easier to knead the dough with hands. It may be messier, but that’s the fun part, isn’t it? And the best part for my kids ? Punching the dough! Well, I like it too….especially when I need to release some stress ! These buns taste best when fresh out of the oven. Or you can keep them in an air-tight container for about 5 days, just toast them before serving.

Makes about 12 rolls

  • 4 g instant yeast
  • 1 cup warm water
  • 1 teaspoon granulated sugar
  • 3 cups bread flour (white or whole wheat or a mix of both)
  • Pinch of salt
  • 2 eggs (1 slightly beaten for egg wash)
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  1. Dissolve sugar in warm water, add yeast and let sit for about 5 minutes until frothy
  2. Put flour and salt in a big mixing bowl, gradually mix in 1 egg, yeast mixture, honey and oil with hands until dough starts to form
  3. Transfer to a floured surface, knead until smooth and stretchy
  4. Cover with plastic wrap and let dough rise for about 60 minutes or double in size (You can speed up the process by putting it in an not-preheated oven with a small pot of hot water on the lower rack. The moist and warm environment makes the dough rise quicker)
  5. Punch air out, cut dough into 12 equal pieces (about 80 g each)
  6. Shape pieces into balls, then place on a slightly greased baking dish
  7. Cover with plastic wrap and let rise again for another 60 minutes until double in size
  8. Preheat oven to 350ºF
  9. Brush top with egg wash
  10. Bake for about 25 minutes until golden

Milk Bread (Tang Zhong Method)

This Asian method with the water roux or Tang Zhong makes the bread sweeter and softer.

Makes 2 loaves

For the water roux or Tang Zhong   (makes about 250g)

  • 1/3 cup bread flour
  • 1 cup water or milk
  1. Stir flour into water or milk
  2. Cook on low heat, stirring constantly until thicken, cool and set aside

For the bread

  • 5 cups bread flour   (white or whole wheat or mix of your choice)
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 3 eggs (2 for the bread and 1 for egg wash)
  • 1 cup milk
  • 60 g unsalted butter, melted and cool slightly
  • 4 teaspoons instant yeast
  • 250 g water roux or Tang Zhong from above
  1. Warm 1 cup of milk in microwave for about 40 seconds
  2. Put yeast in warm milk, wait until bubbles start to form on top
  3. Stir together flour,salt and sugar
  4. Using an electric mixer with dough attachment, add eggs, milk with yeast, Tang Zhong and melted butter into flour mixture, blending after each addition
  5. Blend until a dough is formed
  6. Take dough out from mixer, knead with hands on a floured surface until smooth and stretchy
  7. Divide dough in half and put each half in a bowl, cover with plastic wrap
  8. Let rise until double in size, about 60 minutes. You can speed up the process by putting the doughs in the oven (NOT preheated ) with a small pot of hot water on the lower rack. The warm and moist environment makes the doughs rise quicker )
  9. Punch and press air out of doughs
  10. Divide each dough into 4 equal parts. Row each part flat and row them back in rolls
  11. Put 4 rolls each in slightly greased and floured loaf pans, wrap with plastic wrap, let rise until rolls reach top of pans, about 20 to 30 minutes. You can use the same speeding method above
  12. Preheat oven to 350 °F
  13. Brush tops of doughs with egg wash
  14. Bake for about 28 minutes
  15. Let cool in pans for 5 minutes, then cool completely on rack before slicing
  16. Can be kept in air tight containers for about 5 days