Chunky Sweet Potato Sesame Bread - Bread

Method

• Cut the sweet potato into pieces, leaving the skin on, and soak in water for 30 minutes.
• Place into a pot and fill with just enough water to cover the potatoes.
• Heat on medium.
• After the water boils, boil for 1 minute and then drain in a colander.
• Add sugar and water to the pot and heat on medium.
• Once the sugar dissolves, add the sweet potatoes.
• When the liquid evaporates, add the butter and melt in the residual heat.
• Place the [A] ingredients into a bowl and stir with a wooden spatula.
• When it becomes a thick yam-like texture, add in the [B] ingredients.
• Place on the counter and knead.
• When it has been kneaded 80%, add the black sesame seeds.
• Gather the dough together, wrap with plastic wrap and let rise for about 25 minutes.
• When it has risen to double in size, separate into 8 pieces and cover with a damp cloth.
• Let sit for 10 minutes.
• Place the seam on the bottom and spread out the dough with a rolling pin.
• Wrap the dough around the sweet potato glace.
• Place the seam end on the bottom and place on a paper lined baking tray.
• Cover with plastic wrap and a damp cloth and let rise a second time.
• When they have doubled in size, use scissors to cut the tops deep enough to see the potatoes.
• Bake for 12 minutes at 180C.
• Once they have finished baking, place the leftover glace into the cut sections.