Buttersquash Loaf

I found out abt Happy Flour’s blog thru BH’s blog & have alrdy tried few of her recipes. However, not every one turns out ok.

So here’s 1 that turn out really, really soft & fluffy - sweet potato crown bread.

Overnight Sponge Dough: (yield about 150g)
100g bread flour
60g water (room temperature)
1/4tsp instant yeast

1. Mix yeast with water until well blended.
2. Add in flour & knead to form dough.
3. Cover & set aside to prove for 30mins.
4. After 30mins, keep it in d fridge to rest overnight or up to 48hrs.

Bread Dough:
(A)
300g bread flour
40g sugar
3g salt
1 1/2tsp instant yeast

(B)
140g water
30g egg

(C)
60g overnight sponge dough

(D)
120g sweet potato (steamed and mashed) (I replaced with buttersquash)
30g butter

(E)
100g golden raisins

Being lazy me, I just put all d ingredients into my ABM & select basic white loaf setting.