Food recipes
Sweet Potato Bread
Sweet Potato Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated sweet potato, raw, unprepared wheat flours, bread, unenriched salt, table butter, without salt oi...
Sweet Potato Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
sweet potato, raw, unprepared
wheat flours, bread, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
Directions:
Combine water, yeast and sugar in the bowl of a stand mixer.
Set aside 10 minutes or until frothy.
Add both flours and mix with the dough hook attachment until elastic but still sticky.
Add salt and butter and continue to knead until butter is incorporated and dough is shiny, smooth, and elastic.
Coat a bowl with oil.
Turn the dough ball into the bowl, turning it to coat in oil.
Cover with plastic wrap and let stand in a warm place until doubled in size, 60-90 minutes.
Punch the dough down, give it a few folds over on itself, form back into a ball, recover and let rise again until doubled, 30-45 minutes.
Meanwhile, preheat oven to 350F Sprinkle a baking sheet with cornmeal.
Lightly flour a work surface.
Turn the dough out and give it a few turns of manual kneading.
Form into a neat round (boule) or oval (batard) loaf and place on the prepared baking sheet.
Cover and let rise until doubled again, 30 minutes more.
With a very sharp knife, slash the top of the loaf - anything from one single slash to a decorative pattern will work.
Bake in preheated oven 40-50 min until browned.
Transfer to a rack and cool completely before slicing.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
sweet potato, raw, unprepared
wheat flours, bread, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
Directions:
Combine water, yeast and sugar in the bowl of a stand mixer.
Set aside 10 minutes or until frothy.
Add both flours and mix with the dough hook attachment until elastic but still sticky.
Add salt and butter and continue to knead until butter is incorporated and dough is shiny, smooth, and elastic.
Coat a bowl with oil.
Turn the dough ball into the bowl, turning it to coat in oil.
Cover with plastic wrap and let stand in a warm place until doubled in size, 60-90 minutes.
Punch the dough down, give it a few folds over on itself, form back into a ball, recover and let rise again until doubled, 30-45 minutes.
Meanwhile, preheat oven to 350F Sprinkle a baking sheet with cornmeal.
Lightly flour a work surface.
Turn the dough out and give it a few turns of manual kneading.
Form into a neat round (boule) or oval (batard) loaf and place on the prepared baking sheet.
Cover and let rise until doubled again, 30 minutes more.
With a very sharp knife, slash the top of the loaf - anything from one single slash to a decorative pattern will work.
Bake in preheated oven 40-50 min until browned.
Transfer to a rack and cool completely before slicing.