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Tag: side dish

  • Asian Smashed Cucumber Salad

    Asian Smashed Cucumber Salad

    This Asian smashed cucumber salad is cucumbers smashed, salted and drained, then tossed in a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. It’s a no-cook side that makes about 5 servings in about 20 minutes, including the salting time.

    Jump to Recipe

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    This is the side dish we lean on during hectic, crazy days, when I still want to pack something special for the family, even for lunch. It takes a few basic ingredients and no cooking at all, unless you add the optional hot oil finish.

    When the lunchboxes open, the nutty smell of sesame oil and the tangy scent of rice vinegar float into the air, and the other kids always come over to check my kids’ lunchboxes to see what that smell is! It’s a huge kid-favourite in our house. For the adult version, we add some extra dried chili flakes on top.

    If you only know cucumbers from my bread and butter pickled cucumbers, this one is the opposite: no jars and no waiting. You smash, salt, drain and toss, and it’s ready to eat. It sits nicely next to Hainanese chicken or a plate of noodles.

    A dark plate heaped with smashed cucumber pieces, partly peeled in stripes and glossy with sesame dressing.

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    Ingredients

    • Cucumbers: 4 medium cucumbers.
    • Salt: 1 teaspoon, to draw out some of the water.
    • Dressing: 1 garlic clove (minced), 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar.
    • Optional toppings: 1 teaspoon dried chili flakes or chili oil, and 2 teaspoons sesame seeds. No chili oil? 1 tablespoon of a neutral oil like canola for the optional hot oil finish (see Tips).

    Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.

    Equipment you’ll need

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    How to make Asian smashed cucumber salad

    Step 1: Wash the cucumbers. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.

    Step 2: Smash and cut. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.

    Step 3: Salt and drain. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.

    Step 4: Mix the dressing. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.

    Step 5: Toss and top. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see Tips below. Serve right away, or cover and refrigerate within 2 hours.

    Close-up of smashed cucumber chunks coated in dressing with bits of minced garlic.

    Tips for the best smashed cucumber salad

    • Smash, don’t slice. The cracked, rough edges hold on to more dressing than neat slices do.
    • Don’t skip the draining. Pouring off the salty water keeps the dressing from getting thin.
    • No chili oil? In Chinese cooking, uncooked and cooked oil taste different. Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
    • Make it two ways. Toss it mild for the kids, then scoop out a portion for the grown-ups and add extra chili flakes.
    • Packing it for lunch? Pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.

    What to serve with it

    In the photos it’s served with noodles and a browned patty. It also goes well with salt and pepper chicken wings.

    A white scalloped plate with smashed cucumber salad, noodles and a browned patty, with a dish of cucumber salad behind it.

    How to store Asian cucumber salad

    Smashed cucumber salad next to noodles and a browned patty on a white plate.

    Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but it’s best the day you make it. If you keep it overnight, the cucumbers release extra water and get softer, so simply drain it off before serving. Because the dressing has raw garlic in oil, keep the salad cold and don’t leave it out at room temperature for more than 2 hours.

    FAQ

    Why smash the cucumbers?

    Smashing cracks the cucumber open, so the rough edges soak up more of the dressing than clean slices would.

    Do I have to salt the cucumbers first?

    It helps. The salt pulls out some of the water, which you pour off, so the salad stays crunchier and the dressing doesn’t get watered down as fast.

    Can I make Asian cucumber salad ahead of time?

    Yes. Mix the dressing and keep it covered in the fridge, then smash, salt and drain the cucumbers and toss everything just before serving. Since the dressing has raw garlic in oil, keep it covered in the fridge and use it within 3 days. Don’t leave it out at room temperature for more than 2 hours.

    How long does cucumber salad last in the fridge?

    It usually keeps 1 to 3 days in an airtight container in the fridge. The cucumbers keep releasing water and soften as it sits, so drain it before serving.

    Is this cucumber salad spicy?

    Not unless you add chili. The base salad is garlicky and tangy, so you can keep it mild for the kids and add dried chili flakes or chili oil for the adults.

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    Pack it once, and see who comes over to check the lunchbox!

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    Smashed cucumber salad on a dark plate, glossy with sesame and rice vinegar dressing.

    Asian Smashed Cucumber Salad

    Cucumbers smashed, salted and drained, then tossed with a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. A no-cook side with optional chili on top.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Salt and drain 10 minutes
    Total Time 20 minutes
    Servings: 5 servings
    Course: Salad, Side Dish
    Cuisine: Asian, Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    Salad
    • 4 medium cucumbers
    • 1 tsp salt
    Dressing
    • 1 clove garlic minced
    • 3 tsp sugar 1 tablespoon
    • 2 tsp sesame oil
    • 3 tsp soy sauce 1 tablespoon; regular soy sauce
    • 2 tbsp rice vinegar
    Optional toppings
    • 1 tsp dried chili flakes or chili oil plus extra flakes for the adults
    • 2 tsp sesame seeds
    • 1 tbsp neutral oil like canola optional hot oil finish

    Equipment

    • Cutting board
    • Cleaver or large knife the flat side is for smashing
    • Rolling Pin optional, for smashing
    • Large mixing bowl (use a metal one for the hot oil finish)
    • Small bowl for the dressing
    • Airtight container for leftovers

    Method
     

    1. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.
    2. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.
    3. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.
    4. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.
    5. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see the notes. Serve right away, or cover and refrigerate within 2 hours.
      Close-up of smashed cucumber chunks coated in dressing with bits of minced garlic.

    Notes

    Rinse the cucumbers under running water before cutting, even if you plan to peel them. Skip the soap.
    No chili oil? Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
    Servings, prep and salting times are estimates and vary with the size of your cucumbers.
    Refrigerate within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but the cucumbers keep releasing water and soften, so it’s best the day you make it. Drain off the extra water before serving. Because the dressing has raw garlic in oil, keep it cold and don’t leave it out at room temperature for more than 2 hours.
    For a lunchbox, pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.
    Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.
  • Easy Mexican Green Rice

    Easy Mexican Green Rice

    Mexican green rice (arroz verde) is long-grain rice cooked in a blended sauce of cilantro, jalapeño, garlic, onion, lime and broth until fluffy and fragrant. Blend the sauce, simmer covered for 20 minutes, then rest 10 minutes before fluffing. Ready in about 40 minutes.

    Jump to Recipe

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    You have heard of Mexican red rice, but have you ever heard of Mexican green rice? Probably not! This is a recipe I put together after gathering inspiration from the ingredients and flavours I came across at a local mercado. I took the same idea behind traditional Mexican red rice, but instead of tomatoes I went with fresh herbs, garlic, lime and a little jalapeño.

    The cilantro turns the rice that bright green colour, the lime keeps it fresh, and the jalapeño brings just enough warmth to keep every bite interesting.

    In our family we love this Mexican green rice alongside just about anything: meat, chicken, seafood, even a vegetarian plate. One of our absolute favourite combinations is serving it with Mexican fire-roasted chicken. Honestly, though, there are so many other delicious ways to eat it.

    The best part? It is super easy. You blend the green sauce, cook the rice in it, and let everything steam until fluffy. A simple side that makes an ordinary dinner feel a little more special!

    Fluffy Mexican green rice (arroz verde) filling a stainless steel skillet on a wooden table.

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    Why we love this Mexican green rice

    There is something fun about taking a familiar dish and giving it a completely new twist. We all know Mexican red rice. This green version brings something different to the table.

    Instead of tomatoes for colour and flavour, this recipe uses fresh cilantro, jalapeño, garlic, onion and lime. Everything gets blended into a green sauce that the rice soaks up as it cooks. You get herby rice with a little citrus, and it tastes as good as it looks.

    I also love how simple the cooking is. Just like red rice, you cook the grains in a flavourful liquid instead of plain water. Here that liquid is our homemade green sauce, so all those fresh ingredients go straight into the rice.

    And can we talk about the colour? It looks so good next to golden roasted chicken, grilled meat or a pile of roasted vegetables!

    Sometimes we want a simple side next to our protein. Other times we build a whole meal around a few different flavours and textures. This rice works for both.

    Ingredients you’ll need

    You only need a handful of simple ingredients. Most of the flavour comes from blending fresh herbs and aromatics into the green sauce.

    • Garlic, onion and jalapeño: the base of the sauce. Seed the jalapeño for a milder pot, or leave the seeds in if you like a little extra heat!
    • Fresh cilantro: a whole bunch, with a few leaves saved for garnish. This is what turns the rice green.
    • Lime juice: juice of 1 small lime for that citrusy kick.
    • Low-sodium chicken broth: 2 cups. Water also works.
    • Ground cumin, salt and black pepper.
    • White basmati or jasmine rice: 1 cup. I like these because they stay fluffy with the green sauce. Stick to one type and follow the method so the grains do not go mushy.

    Want it spicier? Leave the jalapeño seeds in. Serving kids or anyone sensitive to spice? Take the seeds and membranes out for a milder flavour.

    Recommended tools

    How to make easy Mexican green rice

    Step 1: Blend the green sauce. Add the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt and black pepper to a high-powered blender or food processor. Blend until completely smooth. It should look bright green and smell wonderfully fresh.

    This green sauce is the heart of the recipe, so blend it well before you move on.

    Step 2: Toast the rice, then add the green sauce. Do not rinse the rice. Place a medium pot over medium heat. Add the dry rice and toast, stirring, until the grains look lightly browned. Then pour in the green sauce, stir gently so the grains sit evenly in the liquid, and bring it to a simmer.

    White rice simmering in a bright green cilantro sauce in a stainless steel pan on the stove.

    Step 3: Cover and cook. Once it is simmering, reduce the heat to low and immediately cover with a tight-fitting lid. Cook for 20 minutes without lifting the lid. Keeping it covered lets the rice absorb the liquid and cook evenly.

    Close-up of Mexican green rice bubbling in green herb sauce on the stovetop.

    Step 4: Let the rice steam. After 20 minutes, take the pot off the heat, but keep the lid on. Do not open it just yet! Let it rest and steam for another 10 minutes. That resting time finishes the grains and gives you that fluffy texture.

    Step 5: Fluff and serve. Remove the lid and gently fluff the rice with a fork. Garnish with extra cilantro leaves or a few jalapeño slices if you like a little kick. Serve warm.

    Close-up of fluffy long-grain Mexican green rice showing herb flecks.

    And that’s it! TA-DA, you got yourself a pot of fluffy Mexican green rice.

    Tips and common mistakes

    • Do not rinse the rice. Use it dry straight from the bag or canister.
    • Toast until lightly browned. Dry-toast the rice in the pot over medium heat before you add the green sauce — that light colour on the grains is what you want.
    • Do not lift the lid during the 20 minutes. Steam is doing the work. Peeking lets it out.
    • Use a tight-fitting lid. If yours is loose, the liquid evaporates too fast and the rice stays underdone.
    • Rest the full 10 minutes. I know it is hard to wait. That rest is what keeps the grains fluffy instead of wet.
    • Stick to basmati or jasmine. Mixing rice types or swapping in a short-grain rice changes the liquid ratio and can turn mushy.
    • Taste the sauce before it hits the pot. Salt levels vary by broth brand. Adjust before you pour.

    How to store homemade Mexican green rice

    A skillet of Mexican green rice on a wooden table next to a garden salad and broccoli.

    One of the best things about making rice at home is having leftovers ready for another meal. Cooked rice does need careful storage.

    • Refrigerator: transfer leftovers into shallow containers and refrigerate within 2 hours (sooner is better for rice; aim for within 1 hour). Keep at 40°F (4°C) or below. As a cautious food-safety guideline for cooked rice, use it within 24 hours.
    • Freezer: divide into individual portions and freeze promptly in airtight containers. For best texture, use within 1 to 2 months.
    • Reheating: reheat until steaming hot throughout, ideally 165°F (74°C). Add a small splash of water or broth, and avoid reheating the same portion more than once.
    • A helpful tip: never leave cooked rice sitting at room temperature for several hours. Rice can contain spores of Bacillus cereus, which can survive cooking and produce toxins if the rice is stored improperly.

    FAQ

    What is Mexican green rice (arroz verde)?

    It is rice cooked in a blended green sauce, usually cilantro with onion, garlic and green chile, instead of the tomato base used for Mexican red rice. This version uses cilantro, jalapeño, garlic, onion, lime and broth.

    Does this green rice use spinach?

    This recipe’s colour comes from cilantro (and jalapeño), not spinach.

    Is Mexican green rice spicy?

    It depends on the jalapeño. Seeded, it stays mild with a little warmth. Leave the seeds in for more heat, or take them out when you are cooking for kids or anyone sensitive to spice.

    Can I use water instead of broth?

    Yes. Broth adds more flavour; water still works.

    How do I keep the rice fluffy, not mushy?

    Do not rinse the rice. Toast the dry grains until lightly browned, then add the green sauce. Use one type of long-grain rice (basmati or jasmine — both work), keep the lid on for the full 20 minutes, then rest 10 minutes before fluffing with a fork.

    How long do leftovers keep?

    Refrigerate promptly and, as a cautious guideline for cooked rice, use within 24 hours. Freeze portions for 1 to 2 months. Always reheat until steaming hot.

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    Of course, you do not need a special main dish. This rice is just as good next to grilled vegetables, sautéed mushrooms or whatever protein you already have going.

    That is what makes this Mexican green rice so special to us. Familiar ingredients, a straightforward method, and a pot of something colourful and full of flavour.

    So the next time you are planning dinner, skip the usual rice for a change and give this green version a try. You might just discover a new family favourite!

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    Mexican green rice in a skillet.

    Easy Mexican Green Rice

    White rice simmered in a blended cilantro, jalapeño, garlic, onion, lime and broth sauce, a fresh green take on Mexican rice (arroz verde).
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Rest 10 minutes
    Total Time 40 minutes
    Servings: 4 servings
    Course: Side Dish
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3 cloves garlic
    • ½ white or yellow onion roughly chopped
    • 1 jalapeño seeded (leave seeds for more heat)
    • 1 bunch fresh cilantro reserve a few leaves for garnish
    • 1 small lime juiced
    • 2 cups low-sodium chicken broth or water
    • ½ tsp ground cumin
    • ½ tsp salt
    • freshly ground black pepper to taste
    • 1 cup white basmati or jasmine rice

    Equipment

    • High-speed blender or food processor any comparable blender works
    • Medium pot with a tight-fitting lid
    • Measuring cups and spoons
    • Fork for fluffing

    Method
     

    1. Add the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt and black pepper to a high-powered blender or food processor. Blend until completely smooth and vibrant green.
    2. Do not rinse the rice. Place a medium pot over medium heat. Add the dry rice and toast, stirring, until the grains look lightly browned. Pour in the green sauce, stir gently, and bring to a simmer.
    3. Reduce heat to low, immediately cover with a tight-fitting lid, and cook for 20 minutes without lifting the lid.
    4. Remove from heat and keep covered. Let the rice rest and steam for 10 minutes.
    5. Fluff with a fork. Garnish with cilantro or jalapeño slices. Serve warm.
      Fluffy Mexican green rice (arroz verde) filling a stainless steel skillet on a wooden table.

    Notes

    For milder rice, remove jalapeño seeds and membranes. For more heat, leave them in. Water can replace broth. Store leftovers promptly in the fridge and reheat until steaming hot (see post storage section).
  • Crusty Artisan Purple Yam Bread Recipe

    Crusty Artisan Purple Yam Bread Recipe

    There is something almost magical about pulling a purple loaf out of the oven — the color alone stops people in their tracks. This no-knead artisan purple yam bread is strikingly beautiful, but the flavor is what keeps you coming back: a subtle floral sweetness from the yam, a shattering crispy crust, and a cloud-soft interior. And the whole thing comes together with five ingredients and zero elbow grease.

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    fresh baked purple yam bread

    In its most essential form, bread is just flour, water, salt, and yeast. But why go basic when you can jazz it up? This purple yam bread recipe is a perfect beginner project. The results are so impressive you will want to make it again and again.

    A Note to First-Time Bakers

    Have you been browsing Pinterest dreaming about no-knead artisan loaves? That day is today. This recipe is so easy that no one will believe it is your first time. The technique requires almost no active work — just some stretch-and-fold, an overnight fridge rest, and a hot Dutch oven. When you break this loaf open, the colors and textures will genuinely delight you.

    Why You Will Love This Recipe

    • No-knead, easy technique — simple stretch and fold, then the fridge does the rest overnight.
    • Only 5 ingredients — you likely have most of them in your pantry right now.
    • Gorgeous to look at — the natural purple color makes this the most impressive bread at any table.
    • Unique flavor — the yam adds a subtle floral taste you have to experience to understand.
    • Soft and chewy texture — crispy crust, moist interior — the dream loaf.

    purple yam bread sliced

    Ingredients

    All-Purpose Flour

    • Why it works: All-purpose flour is accessible and forgiving — proof that you do not need specialty ingredients for outstanding results. If you have bread flour, use it; the higher protein content produces a chewier, slightly more structured crumb. King Arthur’s organic bread flour is a good option. The quality difference is noticeable.

    Purple Yam (Ube)

    • Why it works: Purple yam is a starchy root vegetable with a subtle floral, vanilla-like flavor. It adds moisture that clings to the gluten network, so the crumb stays soft long after baking. It also provides the stunning violet color — no food coloring needed. Find it fresh at Asian grocery stores or as purple yam powder (ube) online for convenience.

    Steam the yam for 15–20 minutes, let it cool on a plate to release extra moisture, then peel and mash smooth with a fork before adding to the dough.

    Instant Yeast

    • Why it works: Instant yeast activates without pre-dissolving and works reliably even in slightly cooler water. It is what gives the dough its lift and those beautiful air bubbles in the crumb. Anthony’s instant dry yeast packets come in 42 individual pouches — perfect for keeping freshness across multiple bakes.

    Sea Salt

    • Why it matters: Salt controls fermentation speed, strengthens gluten, and is the single biggest contributor to flavor in a lean dough. Use sea salt, not table salt — iodized table salt can slightly inhibit yeast activity. Celtic Sea Salt’s gourmet kosher grain is a great choice for both inside the dough and as a finishing sprinkle.

    Lukewarm Water

    • Why temperature matters: Warmer water (around 80–90°F / 27–32°C) activates yeast faster and speeds the initial rise. Too hot and you kill the yeast; too cold and the dough takes much longer to develop. Slightly warmer than your wrist is the right feel.

    purple yam bread dough fermented

    Professional Tips for a No-Fail Loaf

    Pro Tip 1 — Read the Full Recipe Before You Begin

    This bread is a two-day affair. Prepare the dough before bed, let it ferment in the fridge overnight, then bake the next morning. It requires very little active time but rewards readers who plan ahead.

    Pro Tip 2 — Use a Stand Mixer

    The stand mixer does all the mixing work so you truly do not need to knead. Use the dough hook at medium-low for 20 minutes. A KitchenAid stand mixer is a long-term kitchen investment that pays for itself across hundreds of bakes.

    Pro Tip 3 — Measure by Weight, Not Volume

    Bread baking is precise. Cup measurements vary widely depending on how loosely or tightly you pack the flour. A kitchen scale eliminates guesswork and guarantees consistent results every time. All measurements in this recipe are given in grams — follow them.

    Pro Tip 4 — Use a Dutch Oven

    A home oven cannot inject steam the way a professional bread oven can. A Dutch oven solves this by trapping the moisture released from the dough during the first 20 minutes of baking, which is what creates that shattering crust. The Lodge 5 qt cast iron Dutch oven is the one I recommend — it holds heat evenly and lasts a lifetime.

    Pro Tip 5 — Bake at Full Temperature

    Preheat to 475°F (245°C) with the Dutch oven inside. Bake covered for 20 minutes, then uncover for 30 minutes. The high heat is non-negotiable for a proper crust. Do not lower the temperature.

    Pro Tip 6 — Master the Stretch and Fold

    After the 3-hour bulk rise, gently deflate the dough and fold it: pull the two sides out and fold to center (like folding a letter), then pull the top and bottom and fold to center. Flip seam-side down and rotate the ball on the counter under your palms to build surface tension. Repeat three times total. This is what creates structure and the open crumb.

    purple yam artisan bread baked

    Frequently Asked Questions

    Can I use purple yam powder instead of fresh yam?

    Yes. Use about 2–3 tablespoons of ube powder mixed into the water before adding to the dough. The flavor will be slightly more intense and the color equally vivid.

    What if I do not have a Dutch oven?

    You can bake in a deep oven-safe pot with a lid, or place a metal bowl over the loaf for the first 20 minutes to trap steam. The crust will not be quite as dramatic but the bread will still be delicious.

    How do I know when the dough has proofed enough?

    After the 3-hour bulk rise at room temperature, the dough should have tripled in size and look bubbly. After the overnight fridge proof, it should have grown noticeably and feel cold and slightly domed in the container.

    Can I add seeds or grains to this loaf?

    Absolutely. Sprinkle seeds (sesame, poppy, sunflower) into the proofing basket before adding the dough. They will adhere to the crust during baking and add texture and flavor.

    Why did my bread come out flat?

    The most common causes are dead yeast (check the expiry date and water temperature), insufficient proofing time, or over-handling the dough during shaping (which pops the gas bubbles). Weigh your ingredients and follow the timing carefully.

    Can I make this with sourdough starter instead of instant yeast?

    Yes — this recipe adapts well to a sourdough approach. Check the how to make sourdough bread and how to make sourdough starter guides for reference. You will need to extend the fermentation time and adjust hydration slightly.

    Purple yam bread loaf cut in half to show the purple crumb

    Rustic Purple Bread

    Easy and beautiful loaf of bread made with purple yam. Crunchy and chewy on the outside and super moist on the inside. An fairly easy bread to make to impress anyone at the dinner table, and the best bread to wipe and clean off any sauces on the plates.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 13 hours 20 minutes
    Course: Bread
    Calories: 175
    Ingredients Equipment Method Notes

    Ingredients
      

    • 400 g all purpose flour (3 cups of all purpose flour)
    • 310 g Luke warm water (307ml of Luke warm water)
    • 160 g steamed and cooked purple yam (3/4 cup of cooked purple yam)
    • 10 g sea salt (1 1/2 tsp sea salt)
    • 2 g instant yeast (1/2 tsp instant yeast)

    Equipment

    • stand mixer

    Method
     

    1. Wash and peel the purple yam. Put it in your steamer and steam for about 20 minutes until soft. Test it by poking it with a fork. If it goes in without effort it is done. If it requires force, then give it another 5-10 minutes.
    2. In a stand mixer, attach the dough hook. Add the flour and water together and combine until a light crumble appears. Put a towel or plastic wrap over the top and let it rest for 30 minutes. This allow the flour to fully hydrate.
    3. Meanwhile, put the fork in another bowl and mash it. Make sure all the big clumps are broken into smaller pieces. Don't worry if its not smooth, once it is in the stand mixer, it will break and smooth everything together. I sometimes like small chunks showing and are in the dough, so when it is baked, you can also see the purple yam pieces in the bread.
    4. Remove the towel or plastic wrap from the bowl, and add the mashed purple yam, sea salt, and instant yeast. Adjust speed to medium low for 20 minutes. The dough afterwards will look sticky and very elastic like. Let it sit for 3 hours until it has tripled in size.
    5. Dust the clean counter top with some flour, and carefully remove the dough on to the table. Gently deflate the dough, and give the dough the fold and stretch method. You're going to take the sides of the dough (imagine the dough is a face and you're going to pull the two ears of the face) stretch it out, and fold it where the nose is (the centre of the dough). Don't over stretch where you see the dough is tearing. Now you're going to take the top and bottom (top of the head and the chin of the face) and fold it again to the centre of the dough (the nose). Do this 3 times. Now flip it outside down (now the face is slapped onto the counter top) seaside down, and roll the dough around. You need to put some pressure at the bottom of the dough and pull the dough at the centre. You're going to feel some pressure and stretching of the dough (its honestly the best feeling when I do this part), and you're going to do this a few times until the dough becomes a beautiful ball. Do this 3 times.
    6. Now you need to find a vessel to put the dough in the fridge. If you have a bread proofing basket – use it. If not, just a regular bowl but find one that fits the dough but also some space for it to grow slightly. Add a piece of parchment paper and pat it down to the shape of the bowl. Gently flour the bowl and place the dough seaside down (wrinkly face down). Put plastic wrap at the top of the bowl and let it sit in the fridge overnight: at least 12 hours.
    7. When you're ready to bake, preheat oven to 475F/245C with the rack at the lower third. Insert the dutch oven with the lid on while it preheats. When the oven reaches the desire temperature, let the dutch oven sit there for an additional 20 minutes.
    8. Gently lift the dough out of the bowl by lifting on the sides of the parchment paper, and place it on the counter top. Place another new parchment paper beside the dough, and gently flip the dough on to the new parchment paper. The seaside should be facing up now.
      The goal here is to preserve and not disturb the air gas that can been developing in the fridge for 12 hours. the Less movement we can create when we place the dough into the oven, the better gas bubbles you'll get when you bake the bread. When the dough has been sitting in the fridge, all the gas built up is at the bottom of the dough which is the seaside is located. When we flip the bread upside down, the gas is invertiley at the top, so when we bake it at a high temperature, it will expand and get the beautiful air bubbles in the bread.
    9. Carefully take the dutch oven out, and carefully by lifting the parchment paper place the dough inside the oven with the lid on top. Bake for 20 minutes.
    10. After the first 20 minutes finished, lift the lid off and bake for an additional 30 minutes.
    11. Lift the bread out and let it cool completely on a drying rack. You need complete air circulation around the bread, including the bottom. Let the bread cool off completely before indulging.

    Notes

    You can easily add seeds and grains to the top of the bread easily by placing the desire seed and grain to the proofing basket before you add the dough inside.

    Love baking with fermentation? Try the Easy Homemade Focaccia Bread or the Savoury Rosemary Beer Bread next.