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1
Roughly cut the sweet potato.
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2
Soak in water to remove the bitterness.
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3
Cook in the microwave.
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4
Mash the sweet potato and let it cool down.
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5
Combine all the ingredients except the sesame seeds and knead.
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6
Add the dough into the machine for the first proofing.
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7
Punch down the dough, and divide it in half.
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8
Form into balls and let rest for 20 minutes.
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9
Roll out one of the dough ball into a rectangle to fit the loaf pan.
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10
Fold in the sides of the dough into the center, press down lightly.
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11
Fold in the both sides again and seal the edges well into a cylinder.
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12
Do the same for the other dough.
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13
Place the dough in the bread tin.
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14
Gently press down.
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15
Spray water on the surface and leave it to rest for the second proofing until 2-2.5 times in size.
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16
(I use a 1.5 lb loaf tin and let the dough to proof until it comes up to 60% of the tin).
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17
Spray water on the dough again and sprinkle sesame seeds to taste.
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18
Bake in a preheated oven to 180C for 25 minutes.
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19
It's done.
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20
When you cut the bread, the inside is a slightly creamy white color.
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21
This bread is fluffy, moist and a little chewy.
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22
It will stay soft for a while.
