Are you a yam lover? Yam has a subtle fragrance to it and is most frequently used in a teochew dessert- orh nee or cooked in stews. Although yam is considered to be a starchy vegetable, they are made up of complex carbohydrates and dietary fiber allowing for slow uptake to keep blood sugar levels even, giving it the nod as a low glycemic index food. There are high antioxidants in yam too!The vitamin A found in yams helps maintain healthy mucous membranes and skin, heightening night vision, supporting healthy bone development, and providing protection from lung and mouth cancers.
Yams are also a good source of vitamin C – 27% of the daily value for fighting infections such as colds and flu and quick wound healing, anti-aging, strong bones, and healthy immune function. It also provides good amounts of fiber, potassium, manganese, and metabolic B vitamins. The content of vitamin B6 is good for shrinking the effects of homocysteine, which damage cell walls that could lead to heart attacks and/or stroke.
Yams also contain thiamin (vitamin B1), riboflavin, folic acid, pantothenic acid, and niacin. Copper (which produces healthy red blood cells), calcium, potassium (supporting optimal cell and body fluids), iron, manganese (a component in the super-potent antioxidant enzyme superoxide dismutase), and phosphorus are body-beneficial minerals found in yams.
Care to try bread made from yam? Well, try out this recipe and be delighted with a fragrant, sweet yam loaf!
Taro Yam Loaf
Ingredients for Yam Bread Loaf: (makes one 4″X4’X9″ loaf pan)
- 65g cake flour
- 1/2 tsp instant active dry yeast
- 40ml warm water
- pinch of salt
1. In a mixing bowl, mix everything together and knead till it becomes a soft pliable dough. Place the dough into a small zip-lock bag and chill in the fridge up to 4-6hrs.
Ingredients for Main Dough:
- All of the above starter dough
- 250g bread flour
- 10g skimmed milk powder
- 135g peeled, steamed, mashed and cooled yam (I chilled mine)
- 40g caster sugar
- 1 tsp instant active dry yeast
- 1/4 tsp salt
- 180 to 200ml water (add only as per needed)
- 30g unsalted butter, room temperature
1. Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable and pass the window panel consistency.
2. Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
3. Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap.
4. Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top. If open top, brush with egg wash. Bake in 175C for 30 to 35minutes.