Monday, November 28, 2011
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
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