Thursday, January 26, 2012

Maple Sweet Potato Bread

Bread is one of the easiest foods with which to play, once you get a good basic recipe you can hide all kinds of healthy stuff in it. A week ago I was bless with several sweet potatoes, one could more accurately say "an abundance". Now, one member of my household will not eat sweet potatoes, won't touch them with the proverbial "ten foot pole", if he doesn't know they are in the grocery bag then he will carry them in (slight exaggeration, he would carry them in regardless). So what else is there to do but hide these nutritionally dense tubers in a rich bread dough. I also replaced the white sugar with maple syrup which only enhanced the flavor and gentle orange color.
My camera stopped working half way through this recipe so I pulled out the little power shot to finish up, a good camera for tucking in my purse for outings but not what I needed indoors so the last several photos are a bit blurry.
1 cup warm water
1 envelope dry yeast (1 packet)
1/4 cup maple syrup (only the real stuff)
1/4 cup butter or coconut oil, melted then cooled
1 large egg
2/3 to 3/4 cup mashed sweet potato
3/4 cup oatmeal, quick or old fashioned
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
4 cups (more or less) flour (all purpose or white spelt)
In a large mixer bowl, combine water, yeast and a teaspoon of the maple syrup. Let rest for 10 minutes, it will  be foamy.
Add everything else to the bowl, beginning with the wet ingredients, then the dry adding the flour last.

Mix well, knead for 5 minutes. Form into a ball, place on counter or back in bowl, cover with clean towel and allow to rise for 40 minutes or until double in bulk.
Knead for 5 more minutes, divide in half for 2 loaves or in smaller portions for odd sized pans. I used 1 loaf pan and 2 stoneware crocks. Place dough in well greased pans, cover and let rise another 40 minutes, until double in bulk.

Preheat oven to 350F. Bake 25 minutes for small pans or 35-40 for loaf, until golden, internal temperature will be 190F if you want to be accurate.
This is why I really like my stoneware, look how cleanly this lifted out...
This is good as toast, sandwiches, or with soup, it sliced well and had a wonderful aroma. If it lasts long enough it would make great French toast!

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