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.
