Honey-Sweet Potato Bread (recipe & photos)

I made this bread for our Thanksgiving dinner yesterday...it's simple to make, subtly sweet, the dough is soft, and it is delicious. It's basically like making any other bread, or more specifically like making a rich potato bread. First you peel, dice, and boil the sweet potato, reserving the cooking liquid because that will be part of the dough. I add the potato directly to the preferment for flavor. There's a recipe included after the pictures, and the only differences in that recipe and the one prepared in these pictures is that the liquid in the recipe is plain water (I roasted the potato in that recipe...click here to see that batch being prepared), whereas in this recipe I boiled the potato and the liquid became part of the dough; the written recipe also adds the cooked potato to the preferment afterwords, in this recipe I add it in the beginning....either way it's easy and delicious. 

Sweet Potato Sandwich Bread
Makes 2 or 3 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 2 cups whole wheat 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.


Anonymous said…
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