Ube Marble Bread
User Reviews
5
Ube Marble Bread
Description
The Ube Marble Bread starts with a batch of classic shokupan bread dough, made optionally with matcha flavor, and a second dough infused with ube purple yam puree and purple yam powder. The ube dough includes warm milk, sugar, yeast, flour, egg, and butter, kneaded to a smooth, shiny texture and allowed to rise until doubled.
After rising, both the plain and ube doughs are divided into small balls, then placed alternately into loaf pans. This layering and random arrangement create the distinctive marbled appearance once baked. The bread bakes until golden and offers a tender crumb with pleasant sweetness from the yam, alongside the soft texture characteristic of shokupan bread.
This recipe yields two loaves and highlights ube as the signature ingredient for color and subtle earthy flavor, suitable for sliced sandwiches or toast. The detailed method ensures even distribution of colors and a striking finished bread.
Ingredients
- 1 batch shokupan bread dough matcha flavor optional
- 85 ml milk warm, whole
- 15 g granulated sugar
- 6 g active dry yeast
- 250 g all-purpose flour or bread flour
- 100 g ube purple yam puree
- 1 tablespoon purple yam powder or purple sweet potato powder
- 1 egg large
- 15 g butter unsalted
Instructions
- Make 1 batch of Matcha Shokupan (minus the matcha for the plain dough).
For ube purple yam dough:
- In a small bowl, combine the warmed milk, sugar and active dry yeast. Give it a stir and set aside to let the yeast become bubbly.
- In a stand mixer bowl fitted with a dough hook, add in flour, ube purple yam puree, purple yam/ube powder, and egg.
- Add the yeast mixture into the flour and knead until it comes together.
- Add in the butter and continue to knead until the dough is smooth and shiny.
- Transfer to a lightly greased bowl, cover and let it rest in a warm location until doubled in bulk.
Assemble & bake:
- Once the the dough has risen, deflate it and divide into half.
- Take the risen plain dough and divide that into half as well.
- Cut each dough into pieces and roll into balls.
- Place the dough balls in to a loaf pan randomly, with plain dough alternating with the purple ube yam dough.
- Repeat with the second half in another loaf pan.
- Cover with plastic wrap or a damp cloth and let it rise in a warm location.
- Preheat oven to 350°F/177°C.
- Bake at 350°F/177°C for 35 minutes, or until a thermometer inserted registers 190F.
- Remove from oven and transfer to a wire rack.
- Let the bread completely cool before slicing.
Notes
- This recipe makes two loaves of bread featuring alternating balls of plain and ube-flavored dough for a marbled effect.
- Use warm milk to activate the yeast properly for good dough rise.
- Knead the dough until smooth and shiny to develop the gluten structure for a soft crumb.
- The ube purple yam powder enhances the color and flavor alongside the puree.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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