savory sweet-potato breadNovember 24, 2010
i made this savory sweet-potato bread for a potluck at the buddhist monastery last night.
the author said the bread has a good but not particularly strong flavor, so we bumped up the thyme. left out the sage since we didn’t have any.
the bread was good – nothing spectacular, but a great twist on a typical french loaf. i’d say this is the perfect bread to bring kids and other picky eaters. it’s gorgeous, but not too challenging a flavor. and a good blank canvas to spice up.
the dough is a dreamy, easily workable consistency, and the mild orange color is interesting. we did one in a loaf pan and one on a cookie sheet, and the cookie sheet loaf spread out to this big, beautiful, even loaf that looked very fancy. definitely impressive. the one in the loaf pan was a little unpleasantly dense, but makes good “toast bread”
you really can’t taste the sweet potato.
interestingly, we’ve discovered that only rising breads a third instead of a half beats the weird-rise-altitude problem. and a pan of water in the bottom of the oven gives a super-thick crust. every bread we’ve made so far has been amazing. the ciabatta was incredible, light and springy and crusty and sour.
1 cup vegetable stock
1 cup hot water
1/2 cup cold milk.
2 T yeast
1 medium-large sweet potato, baked, cooled enough to handle, and peeled.
2 T unsalted butter
2 tsp sugar
1 1/2 T salt
6-8 grinds of pepper (I didn’t measure it – it’s probably about 1/8-1/4 tsp.)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried thyme
1/4 tsp dried sage
5 1/2 – 6 1/2 cups flour
proof the yeast in the warm liquids. smash it all together, knead ~5mins, rise, divide, re-rise and preheat oven to 375, and bake for an absurdly long time (~50mins, rotate pans halfway)
check out the link for a visually detailed recipe.