Sweet Potato Sandwich Bread Recipe with Photos
I started with a two day old starter made with whole wheat flour, but this can ferment for as little as an hour or up to three or four days refrigerated.
Then I cooked and peeled a couple sweet potatoes.
I then transferred the starter to the bowl of my mixer and added the cooked sweet potato along with a couple eggs, a bit of honey, and olive oil, and I mashed and stirred it with a spoon.
After adding bread flour and kosher salt I kneaded it to a soft dough. The potato emulsifies into and becomes part of the dough.
I transferred the dough to a rising bucket and refrigerated it while I went out to run some errands and make a brief stop at the health club. Here it is initially, then fully risen after three hours in the fridge
After cutting it into two pieces I shaped it and placed them into two loaf pans, which I then placed in a square plastic contains to rise (this acts as a sort of incubator and alleviates plastic wrap). Here they are initially, then fully risen after an hour at room temperature.
And yes...it is as good as it looks.
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.