Join the Veganlovlie Cocoon!
Receive an occasional burst of sunshine and a little flower, recipes, craft projects and FREE resources.

Friday, 20 July 2012

Sweet Potato Bread - A Recipe Video



Ever since I've made this bread for a previous Daring Baker's Challenge, it has become a regular at the Lovlie Cocoon! It is THE only way Boyfriendlovlie actually ENJOYS eating sweet potatoes. I try to sneak a few pieces of roasted sweet potatoes on his plate from time to time but there is just something about their sweetness which he thinks doesn't go with other savoury food. I enjoy eating sweet potato in various dishes from salads to desserts. But this bread is surely my favourite of them all!

Bread-making is something I never really gave much time into before until I started feeling the grubbiness of store bought ones. Those breads don't get any moulds for over a month! What do they put in them, I wonder!

The recipe in the video is more or less the same I used for the Daring Baker's Challenge with a slight variation - I omitted the rice milk and just used water.
Also, in the video I am using quick yeast which does not require proofing. If you are using active dry yeast, do proof it first by dissolving it in 100ml warm water with 1 teaspoon sugar and let stand for 10 minutes until frothy. (Then this is the water you are adding into the recipe).



Easy Sweet Potato Bread
Ingredients (1 bread loaf - 12 slices)

2 1/2 cups (275g) strong white flour
2 medium sweet potato (350g)
1 sachet / teaspoon (7g) quick yeast
80 - 100ml warm water (depending on moisture content of sweet potatoes)
1 teaspoon sugar
2 tablespoons coconut oil (melt first, if hardened, then take 2 tablespoons of the liquid oil. Vegetable oil should also be fine)
1/2 teaspoon salt


  • Place sweet potatoes with the skin on a deep pan. Fill with water until 3/4 the level of the sweet potatoes. Boil for 15 -20 minutes or until soft. Prick with a fork to test.
  • Peel and discard the skin. Mash the sweet potato to a fine puree. Use while still warm; it actually helps the dough to rise.
  • Add yeast, salt and sugar to flour. Mix well.
  • Add sweet potato to the flour. Mix and knead to combine.
  • Add the warm water. Mix and knead.
  • Add coconut oil and knead. The dough should come together better by now and should be less sticky.
  • Then, transfer onto a floured board and knead for 8 - 10 minutes. You may want to add a little more flour if too sticky or 1 - 2 tablespoons more water if too dry. (This also depends on the moisture content of the sweet potatoes.)
  • Oil a large bowl and place in the dough. Cover with cling film and leave to rise for 1 and a half hours in a warm place.
  • The dough should double in size.
  • Preheat oven to 180 degrees Celsius.
  • Divide dough into 3 equal parts. Take one part and roll into a log. How long or thick you roll it will depend on the size or length of bread you want. Repeat with the other 2 pieces.
  • Join the 3 pieces at the top and start braiding. Press to secure them at the end, then reshape to nice rounded smooth ends.
  • Place on greaseproof paper on a baking tray and bake for 45 minutes to 1 hour (rotate bread 180 degrees on itself halfway through for even baking).
    When bread is baked through, it will make a hollow sound when tapped on the top, otherwise it will sound a little 'compact'.
  • Remove from oven and allow to cool a little before slicing.

Nutrition facts based on 1 slice of this bread, one bread loaf yielding 12 slices.

Nutrition Facts
Serving Size
1 serving (66.2 g)
Amount Per Serving
Calories
143
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
2.0g
10%
Cholesterol
0mg
0%
Sodium
108mg
5%
Total Carbohydrates
26.4g
9%
Dietary Fiber
1.7g
7%
Sugars
2.4g
Protein
3.3g
Vitamin A 115% Vitamin C 10%
Calcium 2% Iron 8%
* Based on a 2000 calorie diet

8 comments:

  1. oh my goodness this sounds incredible! I am going to try this today. I only have ww pastry flour so we will see how it turns out.

    ReplyDelete
    Replies
    1. This turned out wonderfully. Thank you for the recipe :-)

      Delete
  2. I'm trying this recipe right now. Only problem is I had to add much more flour coz the dough was so sticky, almost double the original amount - but that always happens to me, when I make bread :o/

    ReplyDelete
    Replies
    1. Double the original amount is a bit too much. The stickiness usually goes away as you knead. Try adding just a little oil instead of more flour and see how that goes. But keep on kneading, it should become more supple and less sticky.

      Delete
  3. I removed the bread from the oven 10 minutes ahead of time, coz it was browning and I didn't want to risk burning it.

    The raw dough had a 100 year old wrinkly skin look, so I think 1.5 hours rest was too long and it rose too much or it was the yeast I used (not quick rise fleisch.) although I followed your instructions to proof it in 100 ml of warm water before adding it.

    It still turned out a good bread - better than the bricks I get from the machine.

    It was a bit too sweet since I added more sugar trying to rescue it from stickiness. I also used kitchenaid mixer to knead it and finished by hand.

    Took some photos:
    https://drive.google.com/folderview?id=0Bz2RILSyx0ntVUc0S0lpV2IwT1E&usp=sharing

    ReplyDelete
    Replies
    1. Your bread looks really nice! I usually get different results when I don't use quick yeast for this bread. I prefer the texture I get from quick yeast, a lot softer. Thank you for sharing the photos. Always happy to see how the recipes turn out. :)

      Delete
    2. You have really made my day by sending me these photos. :)
      Btw, you can follow me on Facebook or Twitter if you are on any of these. I'd be happy to share your bread photo if you want to post it on my page. :)

      Delete
  4. You can share them, no problem.

    ReplyDelete

Your comments make my heart flutter even if you are just saying hi. Thank you for visiting Veganlovlie! :)

Related Posts Plugin for WordPress, Blogger...