Twisted Sweet Potato Bread - Bread

Method

• Steam or heat the sweet potatoes in the microwave.
• Peel off the skin and roughly mash.
• Divide into portions.
• Place the ingredients into the bread maker to make the bread dough.
• Leave it up to the bread maker until the first rising.
• While the bread dough is being made, make the filling.
• Put all the ingredients, except the cheese, into a pot and heat it up.
• As the liquid is evaporating, knead and fluff the filling.
• Add the cheese to finish.
• Punch the gas out of the bread dough, cover with a damp towel, and let rest for 15 minutes.
• Use a rolling pin to roll the dough out to 25 x 35 cm.
• Spread on the sweet potato filling.
• Fold the dough into 3 layers crosswise (the length should remain 35 cm).
• Cut into 10 portions.
• Use a scraper to cut slits in the center (but keep one end connected).
• Pinch the bread so that the filling doesn't squeeze out, and lightly twist it into a round shape.
• Fold the ends inside the twist to close it.
• Do this for each portion of dough.
• Even if they look pretty sloppy, just make sure to fold the ends under and they'll look fine after baking.
• Let the dough rise for a second time at 40-45C for 30-40 minutes.
• Bake for 12-15 minutes in a 190C oven (optionally, before baking you can coat with egg mixture to create a shiny finish).
• (Variation) At Step 6, roll it up starting with the end closest to you and then use a knife to divide into 10 pieces.
• Place the dough cut side up in a square baking pan lined with parchment paper, let rise a second time, bake for 15-20 minutes, and they're done.