First saw this ombré bread loaf on @nm_meiyee ‘s Instagram and then saw it everywhere on Instagram. So beautiful, that I too wanna try it. Due to time constraint, I resorted to using Thermomix, my powerful kitchen assistant. I modified the popular Thermomix killer toast recipe by scaling up and also added the sweet potatoes powder paste in batches instead of hand kneading into each portions. Surprisingly, it took less than 2.5 hours to produce this loaf of bread! from preparing the ingredients to taking it out from oven. Also including the 45 mins proofing. Considering that this is the first time I made this killer toast into ombre bread loaf, 2.5 hours is definitely very efficient!

The resulting bread is soft and rich taste of sweet potatoes. My eldest kid took a bite and exclaimed that this is the first time she could tasted sweet potatoes in my bread which uses the sweet potatoes powder. It must be the amount that I added in was not sufficient in my previous bakes. I actually love using these vegetable or fruit powders just for the colors and not flavors. For flavors, I’d still prefer using the real vegetable puree or fruit juices.

Well, before I lost this recipe (did my calculation and scribbled in a scrap paper, which was almost tossed away by my helper), let me just share it here.

Ingredients:
1 cold egg (60g)
160g cold unsweetened soy milk @kikkoman_tounyu
35g caster sugar
6g instant yeast
320g bread flour
3.5 tbsp purple sweet potatoes powder
1/3 tsp salt
42g vegan butter @plantbasednuttelexsg

Steps:
1. Place egg, soy milk, sugar and yeast in the mixing bowl, mix 1min 30sec/speed3

2. Add flour and salt and knead for 3 mins

3. Knead for another 2 mins while adding butter ,one cube at a time through the hole on the mixing bowl lid

4. Take 76-80g of dough out from mixing bowl, manually knead this dough a few times and roll it into a ball. Cover and set aside.

5. Mix 1/2 tbsp of sweet potatoes powder with 1/3 tbsp of water to form a paste and add into the mixing bowl. Knead 25 second.

6. Repeat 4 and 5 for remaining dough until getting 8 colored dough balls. (May need to add a little more bread flour towards the end if it gets too sticky)

7. Flatten the first dough with a rolling pin into a rectangular shape, lengthwise about 15-20cm and roll it out as thin as possible to get rid of all bubbles. Swiss roll to form a log, pinch to seal the edges then flatten it with rolling pin again to form a thin rectangle about the length of the loaf tin.

8. Repeat for the rest in sequence and stack them up and place in the loaf tin. (I stacked the shaped dough layer by layer in the loaf tin by letting the tin laying on it’s longer side) – see photo

9. Let dough proof in the loaf tin till it reaches 80-90% of the tin height (around 45 mins at 30deg cel). At the last 10-
15 mins before , preheat oven to 170deg

10. Bake for 40mins. Remove loaf from tin and allow to cool on cooling rack before slicing.