Baking #138: Champion Sweet Potato Bread

I just had my first coffee after banning myself from having it for more than a month. I had been craving for coffee lately and I finally caved in today. I made myself a cup of 3 in 1 instant coffee and it felt so good the moment I took the first sip. It felt as if I was reborn. I know, exaggerating much. LOL!

Anyways, I made Champion Sweet Potato Bread yesterday evening after coming home from work. I intended to use purple sweet potato as that was what the original called for but I could not find any decent one. The readily available ones were not good enough to be consumed. So, I made do with orange sweet potatoes.

Unfortunately, this bread was not as successful as compared to the Japanese Shokupan Condensed Milk Sandwich Bread which I baked the other day. The dough was hard to manage after it went through first stage proofing. They stick onto my hands badly and I had to use loads of bread flour to get them off my hands. By the end of the day, the bread was rather dense due to the excessive usage of bread flour.

Champion Sweet Potato Bread (adapted from LY’s Kitchen Ventures)

If I were to bake this again, I would save all the hassles and bake the entire bread with the bread machine rather than oven bake. It saves time and frustration dealing with the sticky dough. LOL! Mom claimed that I should have reduced the liquid as mashed sweet potato itself was rather wet despite not as wet as mashed pumpkins.


  • 198g milk
  • 200g sweet potato, steamed and mashed into puree form
  • 24g sugar *raw sugar*
  • 1 tsp salt
  • 15g butter
  • 300g bread flour
  • 1 tsp instant yeast


  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, sweet potato puree, sugar, salt, bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Pasta Dough) and press START. Once the kneading cycle for Pasta Dough has completed, reset the machine to setting (Dough) and press START.
  7. Wait for the bread machine to finish all cycles before removing the dough from the bread machine after it was done with first stage proofing.
  8. Divide the dough into three or four equal pieces, shape them into balls and let them rest for at least 10 minutes.
  9. Using a slightly floured rolling pin, flatten the dough and roll them into log shape. Place the rolled dough with the seams facing down into a slightly greased Pullman tin and leave them in a warm place for second stage proofing until it reaches about 90% height of the Pullman tin.
  10. Cover the Pullman tin with the lid (slightly greased) and bake in a preheated oven of 200 degree Celsius for 40 minutes or until the bread is thoroughly baked.
  11. Remove bread from the Pullman tin immediately and leave to cool on a cooling rack before slicing.

The bread was rock hard when freshly out from the oven but turn softer the next morning. Texture wise, I think it turned dense due to the excessive dusting of bread flour to make the dough more manageable while shaping.

Despite the slightly denser texture, I liked what I am having. Taste wise, it was not as sweet as I anticipated it to be. I think the addition of one teaspoon of salt balanced out the sweetness.

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