Colour My Plate: Naturally Coloured: Purple Bread

Unlike the pink coloured bread I made with beetroot, making purple bread wasn't as straight forward and I had to tweak it much like when I made the yellow/orange coloured bread the other day.

I thought that I would be able to just use purple jester potatoes (they seem to be quite a brilliant purple when you roast them). After adding them to the dough, they turned out to be quite a pale-purple-grey colour so I needed to pump up the colour volume and added some purple carrots...and it worked!

Like the pink bread, I used a normal sized silicon loaf to make a loaf of purple bread along with some heart-muffin-trays to make some heart-shaped bread rolls...

Purple Potato and Carrot Bread

Ingredients:

1 cup (250ml) of tepid water
1 tsp (5ml) dried yeast
1 Tbs (15ml) sugar
1 Tbs (15ml) plain flour
1 cup of roasted and puréed Purple Jester Potatoes (2 medium potatoes)
1/2 cup of roasted and puréed Purple Carrots (1 large carrot)
1 tsp salt
2 Tbs olive oil
4 1/2 cups plain flour

Method:

Pre-roast 2 medium Purple Jester Potatoes and 1 large Purple Carrot (using a moderately hot oven, usually 180˚C for 30-60 minutes). When cooked and cool, don some kitchen gloves and peel. Press the potatoes through a sieve and blend the carrot to create a fine purée.
Place the first 4 ingredients in the bread maker (or a bowl) and cover for 15 minutes (this just helps to get the yeast going).
Place the rest of the ingredients in the bread maker and set to the 'DOUGH' (or knead on your bench for 10 minutes and cover with clean/warm/damp tea-towel for 1 hour). The final product is a slightly moist dough, but you may need a little more flour than I have indicated. Knock back and re-cover with a warm/damp tea-towel and set aside to double in size.
Spray your (silicon) bread loaf mold with a little oil (I had enough dough to make a loaf and an additional 6 heart-dinner-rolls). Turn out the dough onto lightly floured surface and lightly knead. Shape the dough and place into the bread mold, sprayed with oil and cover with a clean/warm/wet tea-towel. For a third time, set aside to rise (about 40 minutes).
Pre-heat your oven to a moderate heat setting (180˚C). Place several diagonal cuts in the top of the dough with a serrated knife. Bake for 30 minutes (or until slightly golden brown and cooked through...as in when you tap it, it sounds a little hollow). Turn out of the mold and set aside to set and cool.