UBE MILK BREAD
Since 2015, this Japanese Milk Bread has consistently been one of the most popular recipe posts on my site.
After making it countless times, I’ve finally created a new milk bread variation!
Ube. I’m sure you’ve heard of it by now. With the increasing popularity of Filipino cuisine, ube is finally making it’s mainstream debut.
INGREDIENTS
Starter:
1/3 cup (45 g) all-purpose flour, or bread flour
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) water
Dough:
2 1/2 cup (325 g) bread flour
1/4 cup (60 g) granulated sugar
2 1/4 teaspoon (7 g) dry active yeast
1 Tablespoon milk powder*
1 teaspoon kosher salt
1 large egg, whisked
1/2 cup (120 ml) whole milk
1/4 cup (60 g) unsalted butter, softened
Ube Dough:
2 cup (260 g) bread flour
1 package (4 oz / 115 g) ube powder
1/3 cup (70 g) granulated sugar
2 1/4 teaspoon (7 g) dry active yeast
2 Tablespoon milk powder*
1 teaspoon kosher salt
1 large egg, whisked
1/2 cup + 2 Tablespoon (150 ml) whole milk
1 1/2 teaspoon ube extract
1/4 cup (60 g) unsalted butter, softened
INSTRUCTIONS
Starter:
In a medium pot, whisk together flour, milk, and water. Set over medium heat. Stir often, making sure to pay attention to the bottom edges of the pot. Cook for about 5 minutes, until the mixture has thickened to the consistency of mashed potatoes.
Remove from heat and transfer to a bowl. Cover with plastic wrap, allow wrap to lay directly on top of starter mixture. Allow to cool to room temperature.
Dough:
In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in half of cooled starter mixture (about 1/2 cup), egg, and milk. Knead on low speed for 5 minutes. Scape down bowl to ensure thorough mixing.
Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume. Meanwhile, make ube dough.
Ube Dough:
In the bowl of a stand mixer, whisk together bread flour, ube powder, sugar, yeast, milk powder and salt. Attach dough hook to mixer. Add in 1/2 cup of cooled starter mixture, egg, milk, and ube extract. Knead on low speed for 5 minutes. Scape down bowl to ensure thorough mixing.
Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume.
Assembly:
Grease two 9x4 or 9x5 inch loaf pans or pullman loaf pans. If desired, line with parchment paper for easy bread removal. Set aside.
Work with cream colored dough first. Punch down risen dough. Transfer to a lightly floured work surface. Divide dough into 8 equal parts. (Use a bench scraper and kitchen scale for ease and accuracy.) Roll each part into a ball. Cover dough with plastic wrap as you work to prevent dough from drying out or forming a skin.
Next, work with purple colored (ube) dough. Punch down risen dough. Transfer to a lightly floured work surface. Divide dough into 8 equal parts. (Use a bench scraper and kitchen scale for ease and accuracy.) Roll each part into a ball. Cover dough with plastic wrap as you work to prevent dough from drying out or forming a skin.
Grab one cream colored dough ball. Flatten or roll out dough to a length of about 8-inches and 5-inches wide. Grab a purple colored ball and repeat rolling. Place purple dough over cream dough. Starting at the shorter end, roll dough into a log.
Place log seam side down into prepared loaf pan. Repeat process until loaf pan has a total of four logs. Cover loaf pan with plastic wrap and let rest for 30-45 minutes at room temperature until dough has doubled in volume and. Meanwhile, preheat oven to 350 degrees F.
Repeat this process with the remaining balls of dough. See notes for instructions on how to make the marbled dough for pullman loaf pan.*
Remove plastic wrap. Lightly brush the top of the dough with heavy cream. Bake in preheated oven for 35-40 minutes until the top of the bread loaf is golden brown and the internal temperature of the bread is at least 190 degrees F. Be sure to rotate bread midway through baking for even coking.
Let bread cool in pan for 5 minutes. Unmold bread from pan and allow to cool to room temperature on wire rack. Once cool, slice bread using serrated knife.
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