Taro bread recipe

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This is my first time making taro bread. I've made bread before, and nothing better than smelling fresh baked bread. Fresh baked bread comes out much more softer and fluffier than store bought bread. The good thing about making bread is you know whats in it. No added preservatives.

I had extra cooked taro root in my refrigerator. I decided to make taro bread.

Taro bread recipe

3 small cooked taro root skinned and cut into small pieces
1 2/3 cups lukewarm, divided
2 1/4 tsp instant yeast
1 tsp sugar
1 Tbsp. honey
1 tsp salt
1 1/2 tbsp. unsalted butter, cubed at room temperature
4 1/2 cups all purpose flour

1 1/2 Tbsp. butter, melted for brushing

Instructions

In a mixing bowl or a stand mixer combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy. Add remaining water, honey, salt, cubed butter, and taro pieces with 4 cups flour to the bowl. Knead at low speed. If mixing by hand, mix all together with a spatula. Combine all together and put on counter top and knead for 10 minutes. Add a few more flour if necessary. Continue to knead till dough is soft and smooth.

Transfer dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise for 45 minutes of until doubled in size.

Lightly flour your work surface and turn out the dough onto it. Divide it into 2 equally sized portions. Use your fingers to gently pat each half into an 8x12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8x4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for another 45 minutes.

Preheat oven to 390 degrees F and adjust oven rack to lower middle position. Bake loaves for 25-30 minutes until golden brown.

Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing . Enjoy.