Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup purple sweet potato puree
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 3/4 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine flour, purple sweet potato puree, sugar, and salt. Dissolve yeast in warm water and let it sit until frothy. Gradually add yeast mixture and olive oil to dry ingredients, mixing until a dough forms.
- Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Shape kneaded dough into a ball, place it in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C). Shape the dough into a loaf, place it on a lined baking tray, and bake for 25-30 minutes until golden brown.
Notes
- Store wrapped bread at room temperature for up to 3 days or freeze slices for up to 3 months.
- This purple bread can be used for sandwiches or served alongside soups and salads.
- The purple color comes from purple sweet potato puree.
- Feel free to experiment with different types of flour for varied textures.
- This recipe is beginner-friendly with detailed steps easy to follow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg