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Korean Sweet Potato Bread ~고구마 빵 part 2^^

Monday, November 28, 2011

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hiiiiiiiiiiiiiiiiiii^^
as i said yesterday this is the part 2 of korean sweet potato bread using the same dough and filling just the shape will be different for people whom they are laaaaaaaazy to do single breads ^^ ( just kidding ) ^o^

Roll into a rectangle about 12 x9-inches. Brush with the beaten egg and spread sweet potato filling. Roll up the enclose the filling and pinch the short ends to seal.

Use a knife or scraper to cut dough in an half leaving about 2-inch top.

Cross or braid the dough,

Grease a 9×5-inch bread pan.

Place in the pan, cover and leave in a warm place until the dough rises another 40 -45 minutes.

Brush with the egg glaze

Sprinkle poppy seeds if you like

Preheat oven to 350 F. Bake until golden brown about 25 -30 minutes.
Transfer to a rack to cool.
Slice the loaf