Japanese Sweet Potato Bread

Instructions

1. Prepare the Sweet Potato Filling
   Peel the sweet potatoes and cut into 1-inch cubes. Steam for 15-20 minutes until completely soft. Mash the sweet potatoes while hot, add brown sugar and honey, and mix well. Set aside to cool completely.
2. Make the Bread Dough
   In a large bowl, combine bread flour, granulated sugar, salt, and instant dry yeast. Add warm milk and beaten egg, then mix until a rough dough forms. Add the softened butter and knead until the dough becomes smooth and elastic, about 10-15 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
3. Shape the Bread
   Punch down the dough to release air bubbles. Divide the dough into 8 equal portions. Take one portion, roll it into a flat circle about 5 inches in diameter. Place 2 tablespoons of sweet potato filling in the center. Gather the edges and pinch to seal. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough portions.
4. Second Rise
   Cover the shaped bread with a clean kitchen towel and let rise for another 30-45 minutes until puffy. Preheat the oven to 350°F (180°C).
5. Decorate and Bake
   Brush the top of each bread with egg wash. Take a small portion of the remaining sweet potato filling and place a small dollop on top of each bread. Sprinkle with sesame seeds. Bake for 20-25 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
6. Cool and Serve
   Remove from the oven and transfer to a wire rack to cool for at least 10 minutes before serving. The bread can be enjoyed warm or at room temperature.