Ingredients:

  • 1 cup (240g) roasted sweet potato puree, chilled
  • 2 tbsp (36g) white or yellow miso paste
  • 1 tbsp (14g) melted unsalted butter
  • 3 1/2 cups (440g) bread flour
  • 2 1/4 tsp (7g) active dry yeast
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) warm milk
  • 3 tbsp (42g) unsalted butter, softened
  • 1 tbsp (14g) melted butter
  • 1 tsp (6g) miso paste
  • 1 tsp (5ml) honey

Instructions:

  1. Prepare the sweet potato miso base by mashing roasted sweet potato until smooth, then stirring in 36g miso paste and 14g melted butter until uniform.
  2. Combine warm milk, sugar, and yeast in a bowl and let sit for 5-10 minutes until foamy.
  3. Stir in softened butter, salt, and half of the bread flour, then gradually add the remaining flour and the sweet potato miso base until a shaggy dough forms.
  4. Turn dough onto a floured surface and knead by hand for 8-10 minutes (or 5 minutes in a stand mixer) until a smooth, tacky texture is achieved.
  5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60-90 minutes.
  6. Shape the dough into a loaf and bake in a 9x5 inch loaf pan for 40 minutes.
  7. Prepare the umami glaze by mixing 14g melted butter, 6g miso paste, and 5ml honey, then brush over the baked loaf.