Window of Horno La Santiguesa
I looked all over the web for a recipe for a wonderful little braided sweet bread I found at this bakery on Calle Meyor, not too far from Palacio Real.* It's called 'trenta' (not treInta - the baker in the panaderia edited my hand-written note).
Another friendly-looking panaderia window
The author of Kusina ni Manang says about this recipe, "Camote is very cheap in the Philippines compared to flour, and the soft yellowish rolls they create will probably boost up sales and profit. "
I don't know about sales and profit but the soft yellow bread is sure good.
The following is my re-interpretation of this recipe.
I run the machine on the dough cycle and bake it in the oven, so it bakes and looks like real bread.
* Spray or oil the bread machine pan first. It's a sticky dough.
Put in the wet stuff.
3/4 cup 2% buttermilk (original was 1 / 2 cup milk and 1 / 4 cup water )
1 / 2 cup boiled and mashed sweet potato (this was about one regular sized sweet-potato, skinned and mashed with a potato masher)
1 large egg
Put in the dry stuff.
1-1/2 teaspoons salt
5 shakes from the cinnamon shaker (my addition)
3 cups bread flour (I ran out of bread flour and so did the grocery store. Regular unbleached works fine in this.)
Make a dent (well) in the top of the flour.
Fill with following yeast and sugar mixture
(sugar helps the yeast work, this position keeps yeast dry until wet ingredients are heated up to the right yeast-working temperature)
1/4 cup white sugar
1/6 cup brown sugar (not in original recipe)
2 tsp Fleischmann's bread machine yeast
* Let the machine run on the dough cycle