Ube Spiral Bread

In the bowl of an electric mixer, whisk together the 3 cups of flour, the yeast and the salt.

In a medium saucepan, heat milk, sugar and oil on medium low heat until warm (110°F). Whisk occasionally to dissolve the sugar.

On low speed, using the paddle attachment, add the liquid ingredients into the flour mixture and blend well until a smooth, very wet dough forms.

Pour approximately half of the wet dough into a large liquid measuring cup (approximately 2 1/3 cups is half). Allow the remaining half to stay in the electric mixing bowl.

To the wet dough in the electric mixing bowl, add the 1 ½ cups all-purpose flour and blend well using the paddle attachment until a smooth, slightly sticky dough forms. If the dough is too wet add some more flour one tablespoon at a time and continue mixing until the flour is incorporated. Do not add too much flour.

Place the dough on a work surface with a few drops of vegetable oil and knead the dough until it is smooth and elastic using a dough scraper to help lift the dough if it is still too sticky. It will become more elastic as you knead. The dough should be a bit sticky.

Scoop the dough up and place it into a large bowl sprayed with nonstick cooking spray. Flip the dough over so that the greased side is on top. Cover the bowl with plastic wrap and set aside.

Place the remaining half of dough into the same electric mixing bowl. Wash out the bowl if it has too much dried dough left over from the first half. Using the paddle attachment, on low speed, add the rehydrated ube powder and the ube extract. Blend until well combined.

Add the 2 ½ cups of all-purpose flour and mix until well blended.

Place dough onto a lightly oiled work surface and knead until smooth and elastic. Dough will be somewhat sticky.

Place dough into a large bowl sprayed with nonstick cooking spray. Flip it over so the greased side is on top.

Cover the bowl with plastic wrap.

Allow both doughs to rise in a warm place for approximately 1 hour or until doubled in volume.

Turn both doughs out onto a work surface and allow them both to rest for approximately 10 minutes.

Spray two 9 ½ by 5 ½ by 3 inch loaf pans with nonstick cooking spray.

Divide each dough in half using a dough cutter or sharp knife.

Working with one dough at a time, roll out ½ of the lighter dough into a 12 by 8 inch rectangle.

Roll out ½ of the purple ube dough into a 12 by 8 inch rectangle.

Place the lighter rectangle of dough onto a work surface. Place the purple ube dough rectangle directly on top of it.

Tightly roll the two doughs into a tight spiral starting at one of the short sides. Place the spiral into one of the loaf pans seam side down.

Repeat rolling and shaping remaining halves of the light and purple ube doughs to form another loaf following steps 17-20.

Set the loaf pans side by side with a little space in between them in a warm place.

Cover the loaves lightly with a piece of plastic wrap or a clean kitchen towel.

Allow them to rise until doubled, approximately 1 hour.

Preheat the oven to 375°Fahrenheit.

Bake the breads for approximately 30-35 minutes or until each loaf is golden brown.

Cool for approximately 5 minutes and carefully remove from pans.

Cool completely on a rack.