Sweet Potato Bread with Yeast
This recipe makes a loaf a little over a pound and a half.
Servings 24 slices
Cost 5
Ingredients
- 2 ¾ cups King Arthur bread flour (390 grams) or all-purpose
- 2 tablespoons sugar
- 1 ¼ teaspoons salt
- ⅛ teaspoon ground ginger
- 2 ¼ teaspoons quick rising yeast (Platinum)
- 1 tablespoon dry milk powder
- 1 large egg (50 grams)
- ⅔ cup roasted sweet potato, cooled and mashed (140-160 grams)**
- ½ cup water (125 to 130 degrees)
- 1 tablespoon melted or very soft coconut oil
Instructions
- Mix 390 grams of bread flour (which should be around 2 ¾ cup), sugar, salt, ginger, yeast and milk powder in a bowl and set aside.
- Put the mashed sweet potato and egg in the bowl of a stand mixer and mix them together with paddle attachment. Remove mixer from stand. Dump in the flour mixture. then pour the 4 oz of the warm water over the flour mixture. Return to mixer stand and using the paddle attachment, begin stirring everything together.
- As the paddle is stirring, add the coconut oil. The batter should turn to a thick, clumpy, Play-Doh like consistency. The paddle won't be able to handle it very well since it's so thick, so you'll need to switch to the dough hook. At this point you could also probably knead by hand (if you don't have a dough hook).
- Switch to the dough hook and knead until dough become more cohesive. It should cling to the hook and be thick, but kind of lumpy. If it is not clinging to the hook, but sticking to the side of the bowl (not likely unless you used boiled potato or all-purpose flour rather than bread), scrape it into the center of the bowl and dust sides of bowl with 1 tablespoon of extra flour. Begin kneading again. Continue adding flour 1 tablespoon at a time and kneading until the dough clings to the hook and sticks just to the bottom of the bowl. Again, the extra flour should not be necessary if you used roasted sweet potato and bread flour.
- Put the dough in a greased bowl and roll it around so it's just a little bit slick. It should hold the ball shape and not spread at all this point. Cover with greased plastic wrap and set in a warm place for 1 hour or until doubled..
- Turn dough out onto a pastry mat and press into a large rectangle. Roll downward, tucking in corners and then center, and forming into a cylinder, pressing out excess air as you go. Shape into a loaf and set in a greased 9x5 inch loaf pan or a Pullman pan.
- Cover the pan with a piece of greased plastic wrap and let rise until it comes up an inch or so over the pan, about 35-45 minutes. Toward the end of the rising time, preheat the oven to 400°F. You are going to bake the bread at 400 for 10 minutes, then drop the heat to 350 and bake for another 25.
- So after 10 minutes at 400, reduce the heat to 350 degrees F.
- Bake at 350 for another 25 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 200°F.
- Remove the bread from the oven and set the loaf pan on a rack to cool for about 5 minutes. Turn it out onto the rack to cool. Let cool completely before slicing (if you can!). It's also easier to slice while cold.
Notes
Sweet potato can vary when it comes to moisture. If using fairly dry roasted or microwaved sweet potato, you'll only need 140 to 150 grams. If using boiled and mashed sweet potato, use 160 grams.
