Tuesday, December 13, 2011

Sweet Potato Challah

Beautiful. The end of the braid stuck out, lends interest, so I left it.
I made this by adding 1/2 a baked sweet potato to the Challah recipe in the "King Arthur Baker's Companion" with just a few other minor changes. This is my favorite cook book, everything I have tried from this book has turned out well.
Recipe: Makes one loaf
Mix these first ingredients and allow to rest for 20 minutes.
1/2 cup flour
1/2 cup warm water
2 teaspoons instant yeast
This is known as a "sponge".
1/3 - 1/2 cup mashed sweet potato
2 cups flour or more depending on the moisture content of the potato
1 teaspoon salt
3 tablespoons sugar
3 tablespoons melted butter
1 large egg plus 1 yolk (save the white for brushing before baking)
 Beat well, knead for several minutes. Set aside , covered, for 40 minutes.
Line a sheet pan with parchment paper or grease generously.
Knead for another minute. Cut into 3 equal pieces and roll into ropes.

Lay braid on lined (or greased) pan. Allow to rise until doubled in bulk, 45 minutes or so.
Mix the egg white with 1 tablespoon water and 1 teaspoon sugar, brush on risen loaf.
Preheat oven to 374F. Bake 35-40 minutes until deep golden brown or internal temperature reaches 190F.

Cool on wire rack.
I sliced this too soon, it flattened a bit, impatience does not pay. I don't think my camera picked up the lovely color well enough, it is a beautiful, deep, orangey yellow.
 Mmm, dunk in soup for full effect.
This made wonderful toast too.

1 comment:

  1. Looks delish! I hope to try it this week with fresh ground red wheat. Thanks for sharing it!