Sweet Potato Milk Bread

Directions

• In a small saucepan over medium heat, combined the ingredients for the starter.  Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes.  Transfer to a bowl and cover with plastic wrap.  Let sit until the starter gets to room temperature.
• In the bowl of a stand mixer, whisk together bread flour, sugar, yeast and salt.  Once mixed, add in milk, starter, mashed potato and beaten egg.  Using the dough hook attachment, beat on low for 5 minutes.  Add in butter and beat 5 more minutes.  Turn the speed up to medium and beat for a final 5 minutes.  Transfer dough and lightly floured surface and cover with plastic wrap.  Let sit for 1 hour or until the dough has doubled in size.
• Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Take a piece of dough and make it into a quick ball. Press it flat with your hand
• Roll the dough to an approximate rectangle about a half cm thick
• Roll the dough into a taut roll
• Press the dough flat and roll it out again. It will become very long and should be about the same width as your bread pan
• Roll the dough from the short edge and put it into the pan
• Continue with the remaining three dough pieces and put them all in the pan. They should about fill the bottom.
• Preheat oven to 180 degrees.  Once the dough has risen, brush the top of the dough with melted butter.  Place into oven and bake for 35mins.
• Remove from oven and let sit 5 minutes before removing bread from pan.  Let cool on a cooling rack.