Learn from us: Recipes Purple Sweet Potato Raisin Bread

Ingredients A:

• 1 kg High-protein Flour
• 180 g Granulated Sugar
• 20 g Instant Yeast
• 50 g Milk Powder
• 4 g Bread Improver
• 500 g Steamed and mashed purple sweet potato

Ingredients B:

• 325-350 g Ice Water

Ingredients C:

• 14 g Salt
• 100 g FILMA® Pusaka White Baker’s Fat
• 20 g FILMA® Prestige (Butter Blend Margarine)

Ingredients D:

• 200 g Raisins that have been soaked in cold water and drained

Instructions:

1. Mix all Ingredients A and then add Ingredients B. Stir until well combined.
2. Add Ingredients C and knead until the dough is smooth.
3. Incorporate Ingredients D and mix well.
4. Let the dough rest for 15 minutes, covered with plastic wrap.
5. Weigh out 150 g portions of dough and let rest for 10 minutes.
6. Roll the purple sweet potato dough and roll up neatly.
7. Place 4 purple sweet potato breads on a 22 x 20 x 10 cm baking tray that has been greased with white butter.
8. Let the dough rise until it doubles in size, approximately 60 – 75 minutes.
9. Bake in an oven preheated to 180°C for 35-40 minutes.