Tag Archives: purple yam bread

Purple Yam BreadΒ 

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 400Β°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 350ΒΊF
  12. Score top of doughs with knife or scissors 
  13. Brush top with egg wash
  14. Bake for about 20 – 25 minutes until golden