Marble Ube Bread
Ingredients
- 2 tablespoons honey
- 1/2 cup whole milk, warm to touch
- 1 teaspoon Fleischmann’s Traditional Yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup ube puree
- 1 tablespoons ube powder (optional for more colour)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter
- 3/4 cup whole milk, warm to touch
- 2 tablespoons honey
- 1 teaspoon Fleischmann’s Traditional Yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
For the Ube Bread:
For the white bread:
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment add milk, honey & yeast. Let stand for 5 minutes to allow the yeast to dissolve & activate.
- Add flour, salt, ube puree, ube powder (if using) & egg. Knead with the mixer on low speed until the dough begins to come together. Add the butter & continue kneading until smooth.
- Shape into a ball, cover & let rise until doubled in size, about 1 hour. Divide dough into 12 evenly sized rounds.
- In the bowl of a stand mixer fitted with the dough hook attachment add milk, honey & yeast. Let stand for 5 minutes to allow the yeast to dissolve.
- Add flour, salt & egg. Knead with the mixer on low speed until the dough begins to come together. Add the butter & continue kneading until smooth.
- Shape into a ball, cover & let rise until doubled in size, about 1 hour. Divide dough into 12 evenly sized rounds.
- Transfer dough balls to a buttered loaf pan, alternating between the two colours to create the marble effect. Press down slightly to create a loaf shape.
- Cover & let rise for an additional 30 minutes.
- Preheat the oven to 350(f) degrees. Bake for 25 to 30 minutes, until golden & cooked throughout.
- Let cool completely before slicing & serving.
For the Ube Bread:
For the white bread:
To Assemble:
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