Cup of Yum
1. Make 1 batch of Matcha Shokupan (minus the matcha for the plain dough).

For ube purple yam dough:

1. 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.
2. In a stand mixer bowl fitted with a dough hook, add in flour, ube purple yam puree, purple yam/ube powder, and egg.
3. Add the yeast mixture into the flour and knead until it comes together.
4. Add in the butter and continue to knead until the dough is smooth and shiny.
5. Transfer to a lightly greased bowl, cover and let it rest in a warm location until doubled in bulk.

Assemble & bake:

1. Once the the dough has risen, deflate it and divide into half.
2. Take the risen plain dough and divide that into half as well.
3. Cut each dough into pieces and roll into balls.
4. Place the dough balls in to a loaf pan randomly, with plain dough alternating with the purple ube yam dough.
5. Repeat with the second half in another loaf pan.
6. Cover with plastic wrap or a damp cloth and let it rise in a warm location.
7. Preheat oven to 350°F/177°C.
8. Bake at 350°F/177°C for 35 minutes, or until a thermometer inserted registers 190F.
9. Remove from oven and transfer to a wire rack.
10. Let the bread completely cool before slicing.