Here is something to do with that leftover ube halaya after Christmas, Ube Loaf Bread. It is the one you can munch on after the food storm of the holidays.
It is getting close to Christmas! And for many of you, I know for sure that ube halaya will be one of the superstar desserts to serve during the holidays. Now here I am, kind of thinking ahead by considering the leftovers.
Say you have a couple of pans left of this creamy purple concoction after the holidays, what are you gonna do with them? Rather than eating them plain, you can make Ube Loaf Bread with them.
And why not? Soft bread plus ube together is a real happiness at dessert or snack time.
And of course, let us not focus on leftovers. If you realize that you want ube loaf bread out of the blue, you can buy the ready-made ones or you can whip your own. That is what I did when I made these Ube bread Rolls. Go check that post out for my ube jam recipe, if you want to go the homemade route.
Ube Loaf Bread: The Process
- Combine and whisk well 2 and 1/4 cups of flour, salt, sugar and active dry yeast in a large mixing bowl.
- In a microwave-safe bowl, combine butter, milk and water and heat mixture in the microwave until butter melts. You may need to heat the mixture for a few seconds more to so that the temperature is between 110-115 F.
- Add the butter mixture to the dry ingredients and use a wooden spoon to stir the ingredients well. Add the egg and stir well. Add little by little of the reserved flour as you stir just until a soft dough is formed and gathers in the center of the bowl. You may not need all of the reserved flour.
- Turn the dough over on a floured board to knead for about 6-12 minutes, or until smooth and elastic.
Le the kneaded dough rest in a bowl, covered for about ten minutes. Then, use a rolling pin to roll the dough into a 14×10 inch rectangle. Spread the ube across the dough.
Hold the short end of the rectangle and roll the dough to form a tight log.
Cut the log into 4 equal portions using a sharp knife. Then arrange the logs, cut side up in a greased 9×5 inch loaf pan.
What I like about this dough recipe is that it requires one rise only. To let the dough rise, preheat your oven to 200 F. Once it is in that temperature, turn it OFF. Place the pan inside and let it rise for 60-90 minutes or until the dough is puffy and doubled in size.
Take your dough out of the oven and preheat your oven to 350 F. Brush the surface of the dough with egg wash. Once the oven dings, bake time! Bake the loaf for 18-22 minutes, or until the top is golden.
See? Your house smells good, your ube has been put to an even better use, and you have soft, fresh bread out of the oven. Beat that simple joy.
More Ube Recipes to Love:
- Ube Bread Rolls
- Ube Ensyamada
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube Pie
- Ube Chiffon Cake with Ube Whipped Cream Icing
- Ube Cake with White Chocolate Coconut Cream
- Ube- Vanilla Chiffon Cake
- Ube Taisan Cake
- Ube Cheesecake
Ube Loaf Bread
Soft bread filled with creamy ube halaya or purple yam jam, You can use either store-bought or homemade. Either way, this ube loaf bread is delicious!
- 2 and 1/4 cups all-purpose flour plus 1/4 cup reserved
- 3 tbsp sugar
- 1 tsp salt
- 2 and 1/4 tsp active dry yeast
- 3 tbsp unsalted butter or 43 grams
- 1/2 cup water
- 1/4 cup milk
- 1 large egg
- 1 and 1/4 cup ube halaya (homemade or store-bought) measured using a liquid measuring cup
For the Egg Wash
- 1 tbsp milk
- 1 large egg
In a large mixing bowl, combine 2 and 1/4 cup all-purpose flour, sugar, salt and active dry yeast. Whisk well.
In a microwave-safe bowl, microwave butter, milk and water until the butter melts. The temperature of the mixture should be between 110-115 F. Re-heat in the microwave when necessary.
Add the butter mixture to the dry ingredients in the mixing bowl. Stir the mixture using a wooden spoon until incorporated. Add the egg and stir. Add some of the reserved flour gradually while stirring until the mixture turns into a soft dough that gathers in the center of the bowl. You may not need all the flour.
Turn the dough onto a floured board and knead for 6-12 minutes, until it is smooth and elastic. Let the dough rest for ten minutes in a bowl, covered.
Roll the dough using a rolling pin into a 14x10 inch rectangle. Spread the ube across the dough. Roll the short side of the dough to form a tight log. Cut the log into 4 equal portions using a sharp knife. Arrange the portions, cut side up in a greased 9x5 loaf pan.
To let the rolls rise, preheat oven to 200 F. Once the temperature is reached, turn OFF the oven and put the ube loaf inside. Let it rise for 60-90 minutes, or until the size is doubled. Take the ube loaf out of the oven. Preheat oven to 350 F. Brush the surface with egg wash. Bake the loaf for 18-22 minutes or until the top is golden.
Beat one tablespoon of milk with 1 egg. Brush on the surface of the ube loaf.
If you make a recipe from the blog, I’d like to see! Please share them with me by using hashtag #womanscribbles or tag me on Instagram (@sanna.womanscribbles) Thank you!