Рецепт Sweet Potato Bread with Honey | #BreadBakers
Sweet potato bread might just be the softest bread you’ve ever made.
It’s January, and already life rushes over me with the single-mindedness of a river heading for a waterfall. I thrive on being busy, but when the holidays are done, so am I. After the cacophony of the holidays, I just want to fall into a sofa by the fire, tuck my legs under a warm quilt, and watch the weather.
This might sound ho-hum to you. I get it. But here in the mountains, weather is a spectator sport where we rabidly watch the forces of nature battle it out like ancient gladiators in the coliseum. This week is one of those times. As massive snow storms warmed into pounding rain over the past week, the winding mountain road connecting our village to Reno (aka Civilization) closed several times due to avalanches. When this happens, many can’t get to work (or get back home if they’re already at work), there’s no access to a nearby airport (I’m not counting the teeny, tiny airfield in Truckee, so locals – please don’t email me about it), and delivery trucks can’t get in to replenish supplies at our local stores. For weather and road updates, since we lack a local radio station, many of us visit a private community Facebook page to get the latest most accurate information before venturing out. It really does take a village. And social media, it turns out.
Yesterday, after dutifully checking our Facebook page for the latest road conditions, I forged down Interstate 80 to the Bay Area shortly before it closed in both directions due to mud/snow slides, and downed power lines. Imagine driving through a car wash at 45 miles an hour for 2 hours, surrounded by trucks and cars in the same car wash but driving much faster than you, with your windshield wipers fighting ineffectively against pounding rain, strong winds pushing rivers of water across the highway, and chunks of snow calving away from steep walls of rock, and you have a snapshot of my afternoon.
At times I glimpsed the South Yuba River tumbling around rocks, moving exuberantly under the highway, and then darting into the trees. But at some point, it swelled over the containment of its rugged channels to lap hungrily around trees well above the rocks, swallowing everything it its path. Seriously, I felt like I was in a car ad for some high performing SUV, and loved the majesty of the moment. Except that’s not what I was driving.
I had packed some food and blankets into the car before leaving the condo – something I never leave home without in the winter now – and when I finally pulled into Auburn, I immediately headed to Starbucks to get a latte. A grande, if you must know. Full fat and full caffeine. I had earned it. While the rain beat insistently against the windows there in the Starbucks parking lot, I dug into my provisions of apple slices and a hunk of cheese. Then I sunk my teeth into the nirvana of this soft Sweet Potato Loaf as I sat sipping my steaming latte. No lie: it was the most satisfying meal I’d had all week.
Cook’s Notes:
Since I’ll be baking at high altitudes now (at around 7000 feet), I’ve included directions for baking this amazing bread at both sea level and high altitudes. 5.0 from 2 reviews Sweet Potato Bread with Honey (Sea Level) Print Prep time Cook time Total time This recipe is adapted from Rose Levy Beranbaum's The Bread Bible. Author: Susan Pridmore Recipe type: Bread Serves: 1 loaf Ingredients Dough Starter (Sponge) ¾ cup (3.375 ounces) + 1 Tablespoon all-purpose white flour (I used King Arthur) ½ cup + 1 Tablespoon slightly warm water (70 - 90˚F is ideal) 2 teaspoons honey ¼ teaspoon instant yeast (I used Fleischmann's Rapid Rise) Flour Mixture 1 medium sweet potato, unpeeled 1¼ cups (5.625 ounces) all-purpose flour 2 Tablespoons dry milk powder (I used Bob's Red Mill) ¾ teaspoon instant yeast 1½ Tablespoons unsalted butter, softened (I used Kerrygold) 1½ teaspoons kosher salt (or 1 teaspoon table salt) Instructions Combine all of the Sponge ingredients in a large bowl, and whisk thoroughly until smooth. It will be the consistency of a thick batter. Cover with plastic while you make the Flour Mixture. Bake the sweet potato until tender. In a separate smaller bowl, combine the following Flour Mixture ingredients - flour, milk powder, and yeast - and thoroughly whisk so that the yeast is evenly dispersed in the dry ingredients. Using a large spoon, sprinkle this dry mixture over the top of the Sponge, and cover with plastic. Do not whisk or otherwise combine at this point. Set the bowl in a warm area of the kitchen to ferment for a couple of hours. I always heat a cup of water in my microwave oven, slide it to a back corner, and place the bowl in the microwave. The sponge will bubble up through and around the dry mixture covering it. Scrape the sponge and dry mixture into the bowl of a standing mixer, fitted with a dough hook. Add the butter and ½ cup of the mashed potato (it will likely be the entire potato). Mix into a dough at low speed until the flour is moistened, and forms a rough ball. Cover with plastic and let it sit for 20 minutes. Add the salt and knead with the dough hook at a medium speed until the the dough is smooth and shiny. Oil a bowl, scrape the dough into the bowl, and cover with plastic. Set in a warm area of the kitchen free of drafts to allow the dough to rise and double in size (about 1½ - 2 hours). Gently scrape it onto a lightly floured work surface, and smooth the dough out into a rectangle. Fold the dough as if you are folding a business letter. Turn the dough 90˚ and fold again like a business envelope. You'll end up with a thick packet. These folds are important for developing structure in the finished bread. Return it to the oiled bowl, cover with plastic, and return it to a warm area of the kitchen free of drafts. Let the dough double again in size, about 1½ - 2 hours. Preheat the oven to 400˚F 1 hour before baking the bread, and set the rack you'll use at the bottom of the oven, or one rung up from the bottom. Place a baking stone on the rack. Turn the dough onto a lightly floured work space, slightly flatten into a rectangle, and fold into a business envelop one final time. Tuck under the ends so that a loaf is formed. Butter a loaf dish, and place the dough in the dish. It won't fill it yet. Cover with plastic, and allow to rise one final time. It should dome above the sides of the loaf pan. Slide the loaf pan onto the baking stone and bake for 5 minutes. Lower the temperature to 375˚F and continue to bake for 15 - 20 minutes, or until the temperature probe inserted into the middle of the bread reads 190-200˚F. Unmold and cool on a wire rack before eating. Notes Prep time includes both fermentation and rising times. 3.5.3226 5.0 from 2 reviews Sweet Potato Bread with Honey (High Altitude) Print Prep time Cook time Total time This recipe is adapted from Rose Levy Beranbaum's The Bread Bible. Author: Susan Pridmore Recipe type: Bread Serves: 1 loaf Ingredients Dough Starter (Sponge) 3.4 ounces all-purpose flour (I used King Arthur) ½ cup + 1½ Tablespoons slightly warm water (70-90˚F is perfect) 2 teaspoons honey ¼ teaspoon instant yeast (I used Fleischmann's Rapid Rise) Flour Mixture 1 medium sweet potato, baked, peeled, and thoroughly mashed or riced 5.3 ounces all-purpose flour 2 Tablespoons non-fat dry milk powder (I used Bob's Red Mill) ½ teaspoon instant yeast 2 Tablespoons unsalted butter 1½ teaspoon kosher salt (or 1 teaspoon table salt) Instructions Combine all of the Sponge ingredients in a large bowl, and whisk thoroughly until smooth. It will be the consistency of a thick batter. Cover with plastic while you make the Flour Mixture. Bake the sweet potato until tender. In a separate smaller bowl, combine the following Flour Mixture ingredients - flour, milk powder, and yeast - and thoroughly whisk so that the yeast is evenly dispersed in the dry ingredients. Using a large spoon, sprinkle this dry mixture over the top of the Sponge, and cover with plastic. Do not whisk or otherwise combine at this point. Set the bowl in a warm area of the kitchen to ferment for a couple of hours. I always heat a cup of water in my microwave oven, slide it to a back corner, and place the bowl in the microwave. The sponge will bubble up through and around the dry mixture covering it. Scrape the sponge and dry mixture into the bowl of a standing mixer, fitted with a dough hook. Add the butter and ½ cup of the mashed potato (it will likely be the entire potato). Mix into a dough at low speed until the flour is moistened, and forms a rough ball. Cover with plastic and let it sit for 20 minutes. Add the salt and knead with the dough hook at a medium speed until the the dough is smooth and shiny. Oil a bowl, scrape the dough into the bowl, and cover with plastic. Set in a warm area of the kitchen free of drafts to allow the dough to rise and double in size (about 1½ hours). Gently scrape it onto a lightly floured work surface, and smooth the dough out into a rectangle. Fold the dough as if you are folding a business letter. Turn the dough 90˚ and fold again like a business envelope. You'll end up with a thick packet. These folds are important for developing structure in the finished bread. Return it to the oiled bowl, cover with plastic, and return it to a warm area of the kitchen free of drafts. Let the dough double again in size, about 1½ hours. Preheat the oven to 425˚F 1 hour before baking the bread, and set the rack you'll use at the bottom of the oven, or one rung up from the bottom. Place a baking stone on the rack. Turn the dough onto a lightly floured work space, slightly flatten into a rectangle, and fold into a business envelop one final time. Tuck under the ends so that a loaf is formed. Butter a loaf dish, and place the dough in the dish. It won't fill it yet. Cover with plastic, and allow to rise one final time. It should dome above the sides of the loaf pan. (About 45 mins - 1 hour). Slide the loaf pan onto the baking stone and bake for 5 minutes. Lower the temperature to 375˚F and continue to bake for 20 - 25 minutes, or until the temperature probe inserted into the middle of the bread reads 190-200˚F. Unmold and cool on a wire rack before eating. Notes Prep time includes both fermentation and rising times. 3.5.3226
I haven’t been able to join this group of Bread Bakers in awhile, but one of the *resolutions* I’ve made is to bake bread at least once a month, and hopefully more often. Big thanks to Pavani of Cook’s Hideout for hosting us this month. It’s a lot of work, and I’m grateful you led us this month!! This month’s theme is Healthy Breads, a great way to start off the year.
Healthy Breads
Go check out the Healthy Breads that our fellow #BreadBakers have baked this month:
Amaranth Flatbread from Mayuri’s Jikoni
Beet Rye Bread from What Smells So Good?
Blueberry Almond Bread from Cindy’s Recipes and Writings
Brain Booster Pancakes from A Day in the Life on the Farm
Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
Eggless Whole Wheat Brioche Buns from Gayathri’s Cook Spot
Grain-free Nutty Carrot Flatbread from A Baker’s House
Healthier Applesauce Spice Bread from Hezzi-D’s Books and Cooks
Healthy Whole Grain Bread from The Bread She Bakes
Honey Almond Brioche from Kidsandchic
Honey Oatmeal Bread from Food Lust People Love
Multigrain Pesto Swirl Bread from Herbivore Cucina
Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
Organic Honey Whole Grain Bread from Hostess At Heart
Quick Whole Wheat Bread from Ambrosia
Spiced Besani Paratha from Sneha’s Recipe
Sprouted Wheat Bread from Palatable Pastime
Sweet Potato Bread with Honey from The Wimpy Vegetarian
Sweet Potato Millet Bread from The Schizo Chef
Ten Grain No Knead Bread from Karen’s Kitchen Stories
Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
Whole Wheat White Bean Bread from Cooks Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Looking for more bread ideas? Check out my Wimpy Vegetarian Breads board on Pinterest!
Want more breads to bake? Check these out…
Einkorn Parmesan Garlic Rolls
Decadent Orange Cinnamon Rolls
Sweet Potato Biscuit Pillows