Ube Loaf

February 23, 2018

I do not know how to introduce bread other than it is fluffy and super delicious.

If there is a test about describing the taste of the food more passionately, I’d definitely not pass it. I couldn’t do that to save my life.

If you have eaten a bread, which I am sure you do (silly me) you know how it tastes like. This Ube Loaf is like the Ube Ensaymada I made, but in a different form and also like the Monggo Braided Bread, but with a different filling.

This loaf is filled with ube jam (or ube halaya) and I used homemade. It is a jam made with purple yam, condensed milk, evaporated milk, coconut milk, butter, sugar and ube extract – it is sweet and creamy. I love this bread more when topped with margarine and sugar, but since margarine is not so good to the health, you can use butter. You can even eat the bread without the topping or eat with more ube jam.

This recipe makes one 9×5 loaf. I wanted to try if my stand mixer can handle a small amount of dough/mixture and it did. You can double the recipe, of course.

I am taking this with me at Fiesta Friday # 212. Our co-hosts are Diann and Antonia. Thanks, ladies and Angie!😘

Ube Loaf

  • Difficulty: intermediate
  • Print

Ingredients:

  • 225 g flour (more, if needed)
  • 1 tsp instant yeast
  • 40 g white sugar
  • 1/2 tsp salt
  • 155 ml milk, warm
  • 30 ml melted butter (you may need more for brushing the top of the dough)
  • 1/2 egg or 1 small egg (you may omit this if you want eggless bread)
  • 1/4 to 1/2 cup ube jam (you can use store-bought)
  • Margarine/butter and sugar for topping

NOTE: Updated March 31, 2019: You can make this recipe without egg as long as you use 60 ml of melted butter. If you’d like to use both butter and egg, just use 1/2 egg (2 tbsp) or 1 small egg. 

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary and you may need to add more flour.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare a loaf pan greased with melted butter. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle into 1/4 thickness (about 10 inches long & 8 inches wide – doesn’t have to be exact).
  4. Spread the ube jam over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise and flip the dough making the part with filling facing up. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Place the twisted dough in the prepared loaf pan. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top with melted butter.
  8. Bake for 25-35 minutes or until top is golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine/butter and sugar on top and cutting. You can also serve this with additional ube jam instead of the margarine/butter-sugar topping.

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