Food recipes
Sweet Potato Brotchen (Bread Rolls)
Sweet Potato Brotchen (Bread Rolls) Ingredients: sweet potato, raw, unprepared oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening...
Sweet Potato Brotchen (Bread Rolls)
Ingredients:
sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried
Directions:
Peel and cut sweet potatoes into chunks.
Steam for about 10-15 minutes until soft and mashable.
In a large bowl, add the steamed sweet potates, butter/oil and salt.
Mash well with a fork.
Add the rye flour, bread flour and yeast to the bowl.
Pour over about 100 ml water and mix with your hands.
If it's still a little dry and crumbly, add more water until the dough is moist.
Squeeze and knead the dough together with your hands until it's not longer floury.
Remove to a floured working surface.
Knead the dough until smooth, about 10-15 minutes.
It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
Knead the dough in the bowl until the sesame seeds are worked in.
Place dough in a medium bowl and cover with plastic wrap.
Place in refrigerator and let slowly rise for 9 hours.
After 9 hours the dough will be about doubled!
Dived into 8 equal pieces.
Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
The other side should be nice and round & smooth.
Dust each roll with rye flour.
I put some rye flour in a small bowl and then roll the rolls around in it.
Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
Let rise for 45 minutes to 1 hour.
Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
Right before putting in the oven, make a cut across the center of each roll.
Put in the oven, and bake 230C/450F with steam for 10 minutes.
Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
Remove from oven and let cool on a rack.
Enjoy!
Ingredients:
sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried
Directions:
Peel and cut sweet potatoes into chunks.
Steam for about 10-15 minutes until soft and mashable.
In a large bowl, add the steamed sweet potates, butter/oil and salt.
Mash well with a fork.
Add the rye flour, bread flour and yeast to the bowl.
Pour over about 100 ml water and mix with your hands.
If it's still a little dry and crumbly, add more water until the dough is moist.
Squeeze and knead the dough together with your hands until it's not longer floury.
Remove to a floured working surface.
Knead the dough until smooth, about 10-15 minutes.
It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
Knead the dough in the bowl until the sesame seeds are worked in.
Place dough in a medium bowl and cover with plastic wrap.
Place in refrigerator and let slowly rise for 9 hours.
After 9 hours the dough will be about doubled!
Dived into 8 equal pieces.
Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
The other side should be nice and round & smooth.
Dust each roll with rye flour.
I put some rye flour in a small bowl and then roll the rolls around in it.
Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
Let rise for 45 minutes to 1 hour.
Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
Right before putting in the oven, make a cut across the center of each roll.
Put in the oven, and bake 230C/450F with steam for 10 minutes.
Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
Remove from oven and let cool on a rack.
Enjoy!