• Make 1 batch of Matcha Shokupan (minus the matcha for the plain dough).

For ube purple yam dough:

• In a small bowl, combine the warmed milk, sugar and active dry yeast. Give it a stir and set aside to let the yeast become bubbly.
• In a stand mixer bowl fitted with a dough hook, add in flour, ube purple yam puree, purple yam/ube powder, and egg.
• Add the yeast mixture into the flour and knead until it comes together.
• Add in the butter and continue to knead until the dough is smooth and shiny.
• Transfer to a lightly greased bowl, cover and let it rest in a warm location until doubled in bulk.

Assemble & bake:

• Once the the dough has risen, deflate it and divide into half.
• Take the risen plain dough and divide that into half as well.
• Cut each dough into pieces and roll into balls.
• Place the dough balls in to a loaf pan randomly, with plain dough alternating with the purple ube yam dough.
• Repeat with the second half in another loaf pan.
• Cover with plastic wrap or a damp cloth and let it rise in a warm location.
• Preheat oven to 350°F/177°C.
• Bake at 350°F/177°C for 35 minutes, or until a thermometer inserted registers 190F.
• Remove from oven and transfer to a wire rack.
• Let the bread completely cool before slicing.