Purple Yam Two-Tone Bread

160 mins (prep 120, cooking 40)
10 ingredients
1 servings
My sis Theresa turned me on to this recipe http://angiesrecipes.blogspot.com/2009/01/ubi-purple-yam-two-tone-bread.htmlUbi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma.Tangzhong starter / Water roux starter is a mixture of flour and water. NOT a sourdough starter. It keeps bread moist, soft and fluffier for a longer time period. The KEY to this starter is the temperature of the water used. The water and flour is mixed together than cooked at a 65 C/149 F temperature, the gluten within the flour absorbs all the water and become leavened. When this mixture is cooled and added to the remainder of the dough, the moisture is retained in the dough and heighten. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days. If it turns gray it went bad, discard it.Best to measure on a scale using the metric weights. If dough is wet do adjust with a touch of flour or dry with water. Take note the salt and yeast are 1/2 teaspoon each but grams are different.

Categories:  food-gift , presentation , breads , <-4-hours , filipino , finger-food , vegetable , from-scratch , yeast-breads , time-to-make , asian ,
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  • 50 g bread flour (1.75 ounces)
  • 250 ml water (1 cup)
  • 100 g bread flour (3 1/2 ounces)
  • 25 g powdered purple yams (7/8 ounce)
  • 18 g sugar (1 tablespoon 1/2 teaspoon)
  • 1 g salt (1/2 teaspoon)
  • 2 g instant dry yeast (1/2 teaspoon)
  • 40 g starter tangzhong water roux
  • 40 g warm milk (just under 1/4 cup)
  • 12 g eggs (1/2 ounce 1 tablespoon)
  • 15 g butter (1 tablespoon 1/2 ounce)
  • 125 g bread flour (almost 1 cup or 4 3/8 ounces)
  • 18 g sugar (5/8 ounce)
  • 1 g salt (1/2 teaspoon)
  • 2 g instant dry yeast (1/2 teaspoon)
  • 40 g starter tangzhong water roux
  • 40 g warm milk (just under 1/4 cup)
  • 12 g eggs (1/2 ounce 1 tablespoon)
  • 15 g butter (1 tablespoon)


Serving Size (828.0 g)
Servings 1
Amount per Serving
Calories 211.53 Calories from Fat 130.05
% Daily Value *
Total Fat 14.45g 22.23%
Saturated Fat 8.46g 42.28%
Trans Fat 0.5g %
Cholesterol 121.53mg 40.51%
Sodium 919.07mg 38.29%
Total Carbohydrate 18.18g 6.06%
Dietary Fiber 0.0 g 0.0%
Sugars 18.06 g %
Protein 3.14g 6.28%
Vitamin A 504.45IU% Vitamin C 0.0mg%
Calcium 27.6mg% Iron 0.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
bread flour, bread flour, instant dry yeast, roux, warm milk, bread flour, instant dry yeast, roux, warm milk