Blueberry and Yogurt Loaf

Since my almost 1 year old darling loves bread, mommy needs to bake more of it and makes a variety so that she gets her nutrients (she sort of don't really eat). And coincidentally I saw Farmer's Jack selling frozen fruits on loose rather than pre packed... hence blueberry bread.

Ingredients:

• 275g bread flour
• 25g cake flour
• 3g yeast
• 50g over night starter dough, recipe here
• 30g sugar
• 1g salt
• 125 warm fresh milk (if you using mixer or hand to knead, if bread machine, it is ok to be just cold)
• 5g olive oil
• 50g plain greek yogurt
• roughly 15-20g blueberries either fresh or frozen (I was even too lazy to thaw it)

Methods:

1. Place all ingredients, except the blueberries in the mixing bowl starting with the dry stuff then wet. Ensure that you don't put the yeast and salt together. 
2. If you using bread machine, use basic dough function to knead. Otherwise, use the mixer or hand to mix till the dough forms a nice soft elastic dough. Finally add in the blueberries and let it proof for 1hr.
3. Then knead again and fold the bread over and over. Place it on the baking tin and proof another 1 to 1.5hrs.
4. Preheat oven at 180C for 10mins. Bake for 20mins.

Sweet Potato Bread

Not sure bout the consumer, but the maker is a bit bored with plain white or chia seed or milo bun, so for a change, we are having sweet potato bread this time round.

Slight change to the original recipe that I had found from To Food with Love (she uses purple yam and butter, I used sweet potato and oil and too heavy handed on the overnight sponge).

Ingredients:

Part 1

• 300g bread flour
• 35g sugar
• 1/2tsp or 3g salt 
• 1.5tsp or 5g yeast

Part 2

• 100g Overnight 5c batter, recipe from here

Part 3

• 145ml cold milk
• 30g egg (roughly 2/3 of a L size egg)

Part 4

• 120g sweet potato
• 30g olive oil

Method:

1. Mix the ingredients from part one till well mixed then add in part 2 and part 3. Knead all the ingredients to form a dough either manually or using Bread Machine or your mixer using the dough hook.
2. Next add in ingredients from part 4 and continue to knead till it form a smooth and elastic dough. My dough is rather soft and a little sticky.
3. Leave the dough to rise/proof in a warm place for roughly bout 45mins to an hour till it is almost double in size. I covered the mixing bowl with a wet towel to keep it moist.
4. Punch the dough down and knead it briefly. If your dough is like mine kinda sticky, oil your work surface and your hand to ease the handling of the dough. 
5. Cut the dough to shape according to your preference. If you planning to make bread slices, roll the dough out flat and rolled it up. Place it in the baking tin (lightly oiled) to proof for another 1hour to 1hr15mins. Make sure you leave some space for the dough to rise or get bigger.. :D
6. Preheat oven at 180c for roughly 10mins.
7. After proofing, brush the dough with the balance of the egg.
8. Bake at 180c for 20-25mins depending on your oven's heat.
9. Remove and cool the loaves before trying to slice it.