Things on the Bike...a canvas bag containing a laptop computer, another canvas bag containing--among other things--a camera and a couple books, a plastic soda crate containing three loaves of freshly baked sweet potato bread, a dough rising bucket, and five slightly used taper candles.
The recipe below is one that I've made plenty of times but is not the exact one which I used for the bread in these pictures (those pictured were made with all whole wheat flour). At any rate, it's a really good recipe.
Honey-Sweet Potato Sandwich Bread
Makes 2 loaves
2 cups water
2 packages active dry yeast
2 cups whole wheat flour
2 medium sweet potatoes, cooked and peeled
1/4 cup honey
2 large eggs
3 tablespoons olive oil
4-5 cups bread flour
3 teaspoons kosher salt
Combine the water, yeast, and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour. Add the sweet potatoes and mash them into the ferment with a spoon or fork. Stir in the honey, eggs and olive oil, then add 4 cups bread flour along with the salt. Mix then knead the dough for 10 minutes (if it is too soft add an additional cup flour). Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 – 1 1/2 hours. Divide the risen dough into two pieces, shape them into loaves, and place them in oiled loaf pans. Allow the bread to rise for 45 minutes; meanwhile, preheat an oven to 425F. Bake the bread for about 30 minutes, rotating it twice for even baking. Remove the loaves from their pans and place them on a wire rack or towel to cool before slicing.