Purple Yam Two-Tone Bread Recipe

Name: Purple Yam Two-Tone Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tangzhong Starter; 50 g bread flour (1.75 ounces); 250 ml water (1 cup); Ubi Dough; 100 g bread flour (3 1/2 ounces); 25 g powdered purple yams (7/8 ounce); 18 g sugar (1 tablespoon 1/2 teaspoon); 1 g salt (1/2 teaspoon); 2 g instant dry yeast (1/2 teaspoon); 40 g starter tangzhong water roux; 40 g warm milk (just under 1/4 cup); 12 g eggs (1/2 ounce 1 tablespoon); 15 g butter (1 tablespoon 1/2 ounce); Light Dough; 125 g bread flour (almost 1 cup or 4 3/8 ounces); 18 g sugar (5/8 ounce); 1 g salt (1/2 teaspoon); 2 g instant dry yeast (1/2 teaspoon); 40 g starter tangzhong water roux; 40 g warm milk (just under 1/4 cup); 12 g eggs (1/2 ounce 1 tablespoon); 15 g butter (1 tablespoon)

Servings: persons

Tangzhong Starter
50 g bread flour (1.75 ounces)
250 ml water (1 cup)
Ubi Dough
100 g bread flour (3 1/2 ounces)
25 g powdered purple yams (7/8 ounce)
18 g sugar (1 tablespoon 1/2 teaspoon)
1 g salt (1/2 teaspoon)
2 g instant dry yeast (1/2 teaspoon)
40 g starter tangzhong water roux
40 g warm milk (just under 1/4 cup)
12 g eggs (1/2 ounce 1 tablespoon)
15 g butter (1 tablespoon 1/2 ounce)
Light Dough
125 g bread flour (almost 1 cup or 4 3/8 ounces)
18 g sugar (5/8 ounce)
1 g salt (1/2 teaspoon)
2 g instant dry yeast (1/2 teaspoon)
40 g starter tangzhong water roux
40 g warm milk (just under 1/4 cup)
12 g eggs (1/2 ounce 1 tablespoon)
15 g butter (1 tablespoon)

1
Starter:
2
In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/149u00b0F It takes about 3-5 minutes. It will have a glue like texture.
3
The key to this starter is the temperature of the water and flour is mixed together than cooked. At a 65 C/149 F temperature, the gluten within the flour absorbs all the water and become leavened. When this mixture is cooled and added to the remainder of the dough, the moisture is retained in the dough and heighten.
4
Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approximately 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
5
Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
6
Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Tangzhong Starter, 50 g bread flour (1.75 ounces), 250 ml water (1 cup), Ubi Dough, and more.

Yes, Purple Yam Two-Tone Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Purple Yam Two-Tone Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions