Black Chia Seed and Sweet Potato Swirl Milk Bread
The list of bakes from other TFL'ers I want to do keeps piling up, so I decided to start trying a few of them. First up on the list was Benny's swirl milk bread. Didn't execute it as well as the master, but didn't come out too bad for the first attempt. :-) Followed the method exactly as outlined in the post link below. Only change... I did not have black sesame seeds, so opted for black chia seeds. I couldn't find a purple sweet potato, but I found a Garnet yam, and the color from the yam held nicely.
Overall, the bake went well. Had a bit of a blowout on one side. Looks like I might have rolled the white dough a little too thin in that spot. The only real trouble was the chia seeds. I didn't realize how much water they absorbed, and I only had about half of them in when the dough became unworkable. I started to add water back in, and then realized that chia seeds are "mucusy" too. Turned into a slimy mess. But... slowly but surely got enough moisture back into the dough to make it pliable and workable. So, my black is more of a charcoal gray, but the flavor is good!