Sweet potatoes swirl bread

Ingredients

• 130 ml soy milk
• 1 egg
• 200 g sweet potato puree ( steamed and mashed)
• 300 g bread flour
• 155 g plain flour
• 8 g instant yeast
• 40 g ground almonds
• 5 g salt
• 2 tablepsoons red palm oil

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Preparation

• Mix together milk and egg. In the bowl of mixer, combine bread flour, 65gm plain flour, instant yeast, ground almonds and salt.
• Pour the milk mixture into the bowl, combined and beat. Continue beating till dough is smooth, add 1 tablepsoon of butter, keep beating till soft and smooth dough is formed.
• Divide the dough into 2 portions. Leave 1 portion of dough in mixer bowl and add in sweet potato puree and 90 g of plain flour.
• Keep kneading or beating till sweet potato is fully incorporated and the dough is orange in colour. Add another 1 tablespoon butter and beat till dough is smooth to touch.
  
• Shape both pieces of dough into balls, place on tray , cover and let them proof for 40mins or double its size.
• Aftr proofing, lightly press the dough to release air, flatten out to 1inch thickness, stack 2 flattened pieces of dough together and roll up tightly to form a roulade.
• Place the dough into the greased loaf tin, cover and allow to proof for 2nd time for another 40mins or until size is doubled.
• Preheat oven to 170 C, cover the tin with lid and bake for 30 minutes or unitil done,unmould the loaf and cool on a rack.