Purple Yam Bread

Cooking Directions

• For the yam paste, combine yam, coconut milk and sugar in a large saucepan and cook over a low heat until yam is tender. Remove from heat and puree using a food processor or handheld blender. Chill until set.
• For the dough, combine milk, yeast and sugar in a bowl and set aside for several minutes until mixture becomes frothy and yeast is activated.
• Whisk together the melted butter, Bulla Sour Cream and egg. Add in the yeast mixture and combine well.
• Place flour and salt in a large mixing bowl, add combined liquids and mix well. Tip onto a lightly floured surface and knead until smooth. Place in a lightly oiled bowl, cover loosely with a tea towel and place in a warm position for approx. 1 hour until doubled in size.
• To finish yam paste, combine 1 cup of paste with softened butter until well combined.
• Once dough has proved, knock back and tip onto a lightly floured surface. Knead gently and roll out to a 50cm x 30cm rectangle. Spread with yam paste, leaving a 2cm border around the edge.
• Roll dough from the longer side to form a log, Swiss roll style. Pinch ends to hold together. Starting approx 4cm from one end, cut in half lengthways to end up with two lengths joined at the top. Turn these lengths upwards to reveal inside. Gently twist the lengths over each other like a braid. Bring the two ends together and secure to form a circle. Place into a lined and greased 24cm springform pan. Cover loosely and set aside for 30 minutes until risen.
• Preheat oven to 180°C (160°C fan-forced).
• Place loaf in oven and bake for 1 hour. Allow to cool in pan for 10 minutes, before removing to a wire rack to cool completely