Sweet Potato Loaf Bread
not very sweet, good for sandwiches and dipping in soups. A nice chewy loaf bread with sweet potatoes! Adapted from this recipe, which is the most poorly-formatted and hard to follow recipe which I neverthless make all the time.
4 1/2 tsp. active dry yeast
1 cup milk
1 cup buttermilk or substitute or more regular milk
1 cup cooked & mashed sweet potato
1 1/2 tsp. good salt
3 tbsp. butter, softened
2 eggs, slightly beaten
2 cups whole wheat flour
4 cups all purpose or bread flour
- Preheat your oven to 300 degrees.
- Warm milk & buttermilk to room temperature in two separate bowls. (Or use regular, whole, or almond milk for both.)
- Add 1/2 cup water, 1 tbsp sugar, and yeast to a bowl and stir. (This should begin to foam up by the time you’re ready to add it to the flour in step 7.)
- In first bowl, add butter to regular milk and stir.
- In the second bowl, take the room-temperature buttermilk and pour over the mashed sweet potatoes. Mash with a fork.
- In a separate large bowl, add your flours, salt, eggs, and 1 tbsp water.
- Add both milk mixtures (milk + potato and milk + yeast + butter) and the yeast mixture to your flour mixture.
- Knead dough for five minutes. If there’s still unincorporated flour, add flour by tsp until dough is sticky and wet.
- Turn onto floured surface and knead for 10 minutes.
(Note: I usually make this bread in New Orleans, aka at sea level and 80%+ humidity, the dough remains pretty sticky and wet throughout this. When I made it today in Eugene, OR (~600ft above sea level), dough became elastic and springy after about 6 minutes of kneading and stuck to itself, not my fingers.)
- Put dough in an oiled bowl and let rise until doubled in size.
- Punch down the dough and divide into two equal parts. Shape into loaves and place into buttered loaf pans.
- If you want, sprinkle with toasted sesame seeds and bake for 1 hr.
- Brush with milk or melted butter before serving.