Purple Sweet Potato Bread by Low Hooi Lee

Ingredients: 
Mashed steamed purple sweet potato 150g
unsalted butter 30g
freshmilk or breastmilk 150ml
bread flour 250g
caster sugar 30g
salt 1/4tsp
1/2tsp instant yeast

Method: 

1. Mix all ingredients except butter in a bowl to form a soft dough, knead the dough till its not sticky and add the unsalted butter in and continue knead till it pass the window pane stage. 

2. Place the dough in a greased bowl and cover with plastic wrap and allow to proof for 60 minutes or until the dough become double the size. 

3. Punch out the air in the dough and divide into 2 portions. Roll out each portion into a long flat oval shape then roll up one end to make it into a swiss roll form. Put it in a 20cmX 10cmX 10cm tin. Let it proof again for another 60 minutes or it rises to 90% of the tin. 

4. Preheat oven to 180c. Bake in the oven for 40 minutes and remove from bread tin immediately when done and cool it on rack then only slice it.