Isn’t this beautiful ! This loaf is made with ube commonly known as the is purple yam or purple sweet potato. In fact Ube should be for uber beautiful and Uber healthy too.These are loaded with vitamin A & C, potassium and Anthocyanin. Suffice to say that if you don’t want to drink wine (which I fail to see why ..) but want to get the all the health benefits of red grapes eat Ube. As for me I love these for the color. So here is a lovely way to add some ube to your diet – ube bread!!
Ube is a popular Asian ingredient. Many parts of India treats it as a vegetable and uses just like potatoes. There are a variety of Filipino deserts – cakes , ice creams and steamed buns where ube is the shining star. All that color without any food coloring – no wonder ube has such a fan following among cooks.
I was pleasantly surprised to come across these beauties at my local super market. Usually the Asian markets are the only place to find Ube, taros and myriad varieties of root vegetables. Now, I am a fan and would happily eat boiled ube with a dash of salt. Unfortunately that is not the case with the rest of the family. But they could not say no to this beautiful loaf – after all the color is very tempting , don’t you agree ??
- 4 C +extra Unbleached Flour (500g)
- 1 C Mashed Ube (200g)
- 2 1/4 Tsp Yeast 1 Packet
- 1 Tbsp Sugar
- 2 Tsp Salt (12g)
- 1 C Water (250 gm)
- Warm the water until to just warm to touch about 110°F. Mix 1 Tbsp of sugar with 1/4 C water and sprinkle the yeast on top. Set aside to activate the yeast.
- Take the unbleached flour in a large mixing pan. Make a well in the center and add the activated yeast to it followed by the mashed ube. Add the salt and knead slowly adding the remaining water. The flour can absorb all the water, if following the weight measurements. Otherwise use the feel of the dough as the guide. Knead for 10 minutes until the dough becomes very soft and supple. Form into a ball and place in a oiled bowl, cover and let it rise in a warm place for 1 to 1 1/2 hours until it doubles in bulk.
- Punch down the dough and knead gently for a minute. Form into a large loaf or divide into 8 pieces and form into buns .
- Cover and let rise until almost doubled - 20 to 30 minutes.
- Preheat the oven to 400°F (200°C).
- Transfer the bread to the oven and reduce the temperature to 375°F (190°C).
- Bake for 30 minutes (20 minutes for buns). When cooked through the internal temperature will be 190°F (87°C) and the bread will sound hollow when tapped lightly. Bake for an additional 5 to 10 minutes if needed.
- Remove from the oven and cool in the pan for 10 minutes.
- Transfer to a cooling rack and cool completely before slicing.
Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.
This is one bread making process that is thoroughly enjoyable. It is beautiful to watch the colors as they blend. One word of caution though – this bread has the taste of yam. So if you are not a fan reduce the amount of ube.
Boil and mash the purple yam well . To get a smoother mix, place the boiled pieces in a blender jar and pulse few times without adding water , alternately press the mashed ube through a metal strainer. Activate the yeast in warm water mixed with a little sugar . Add the flour salt and mashed Ube to it .
As you knead the purple color gets mixed in with the flour and creates beautiful marbled look. Knead for 10 to 15 minutes until the dough is uniform , soft and elastic . Cover and let rest till doubled – about 1 hr – in a warm environment.
Once the dough has doubled, punch it down and knead lightly for a minute. Shape into a loaf to fit 9 X 5 inch bread pan. Alternately form into 8 or 10 medium size buns. Cover and let rest for about 30 minutes until it is almost doubled.
While waiting for the bread to rise, pre-heat the oven to 400°F. Place the loaf in the oven and reduce the temperature to 375°F. Bake for 30 minutes (20 minutes if making buns). Check to see if the bread is done – Instant thermometer reading 190°F or sounds hollow when tapped. If not reduce temperature to 350°F and bake for an additional 10 minutes.
Cool in the pan for 10 minutes. Transfer to a cooling rack and cool completely.
Saturday 6th of May 2023
This recipe is outstanding! Thank you so much for sharing. I let my KitchenAid do the kneading, it was super easy to make and very delicious. I’ll be making this again!
Sunday 30th of August 2020
Howdy! I'm an American service member living in Okinawa and this bread recipe is the first I have ever made, i really enjoy it and have used multiple varieties of Okinawa sweet potato to make this bread.
Sunday 30th of August 2020
You have the best ones available there! Glad you enjoyed the recipe. Thank you for your service!
Sunday 12th of July 2020
Hi: Can I use ube paste from the jar? If so, is it the same amount? Thank you!
Monday 13th of July 2020
You can, but ube spread usually has added ingredients like sugar and milk. I would suggest that you use 2/3 C of spread instead of the 1 C the recipe call for and go from there. Thanks, Syama.
Wednesday 5th of February 2020
These ube rolls are a beautiful sight in the counter. Like the Brioche braid that I made a couple of weeks back, they are so addictive but by the time I have the last piece, I ask myself if it is really a good idea to keep baking carbs and make them so easy to reach for in this house.
Sunday 3rd of March 2019
That's not an ube. That's a purple sweet potato. We grew ube back in an island of the Philippines where purple and fragant ube grow.
The root crop has darker, rougher, and thicker skin.
Your bread looks so soft.
Monday 4th of March 2019
You are right! The picture is of purple sweet potato. When I picked it from the asian market it was tagged as Ube and I didnt think much of it. Ube has more in common with the taro family than sweet potato and usually found in the forzen section. Thank you for pointing it out. I will be on the look out for ube to replace the picture with.
On another note the recipe would work with either, and the flavors will resemble the root vegetable used.