Sweet potato bread
Bread can be intimidating to make. I know this first hand. But I am here to change all that with this delicious recipe for Sweet Potato Bread.
I have been also learning all the different kinds of bread, and what makes them different from each other.
Like for instance, bread, challah, and brioche.
I never knew the differences. When I would read a recipe, they all seemed very similar, until I did a bit of research. My whole world opened up by looking into this and seeing all the different variations of dough.
Challah – Is Kosher, and has no butter or milk in the dough.
Brioche – Has enriched flour, compared to regular unbleached flour that is found in regular bread dough.
The most satisfying thing for me in making bread dough, is watching the dough rise to double in size. It’s such a simple thing but feel me, it was a feeling of accomplishment.
I actually made dough rise, like a real baker!
I plan on making this dough a lot, as it was so fluffy and delicious! This Sweet Potato Bread was airy and light, and the sweet potato gave it a soft, tender texture and wonderful sweet flavor.
This Sweet Potato Bread tastes like it came out of a bakery!
And the best thing is that you can make it ahead of time.
Sweet Potato Bread Make Ahead Method
Yes, you can make this sweet potato bread ahead of time, by completing all the steps through to shaping the sweet potato bread and brushing it with the egg wash. Then, cover it loosely with greased plastic wrap and place it in the refrigerator for up to 48 hours.
When it’s time to bake, allow it to come to room temperature by placing the braided loaf straight from the fridge, and onto the counter. Allow it once more to double in size, about a half an hour. Brush again with egg wash, then bake according to recipe.
Ingredients
2 1/4 tsp instant dry yeast (1 envelope)
1 cup cooked and mashed sweet potato
1/3 cup warm milk
1/4 cup butter, softened
1 egg
3 tablespoons light brown sugar
1/4 tsp salt
3 cups bread flour
Egg Wash:
1 egg + 1 tablespoon water
Instructions
1. In the bowl of a stand mixer, combine the yeast, sweet potato, milk, butter, egg, brown sugar and salt. Mix it with a paddle attachment until it is well combined, about 2 minutes.
2. Add dough hooks attachment.
Add flour a little at a time, until a nice, soft dough forms.
3. Knead the dough for 2 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 hour and a half.
4. Divide the risen dough into thirds. Roll out each third into a long snake or rope (about 18 inches long). Lay the 3 ropes next to each other on a lightly greased baking sheet. One one end of the rope, pinch the 3 strands together and begin to braid. When you’ve braided the whole thing, pinch the remaining ends together.
5. Cover and let rise another 30 minutes or so. Brush the braided dough with an egg wash (1 egg beaten with 1 tablespoon water).
6. Bake at 350 degrees for about 25 minutes until golden brown. Cool on a wire rack.
Ingredients
- 2 1/4 tsp instant dry yeast (1 envelope)
- 1 cup cooked and mashed sweet potato
- 1/3 cup warm milk
- 1/4 cup butter, softened
- 1 egg
- 3 tablespoons light brown sugar
- 1/4 tsp salt
- 3 cups bread flour
- Egg Wash:
- 1 egg + 1 tablespoon water
Instructions
- Instructions
- 1. In the bowl of a stand mixer, combine the yeast, sweet potato, milk, butter, egg, brown sugar and salt. Mix it with a paddle attachment until it is well combined, about 2 minutes.
- 2. Add dough hooks attachment.
- Add flour a little at a time, until a nice, soft dough forms.
- 3. Knead the dough for 2 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise about 1 hour and a half.
- 4. Divide the risen dough into thirds. Roll out each third into a long snake or rope (about 18 inches long). Lay the 3 ropes next to each other on a lightly greased baking sheet. One one end of the rope, pinch the 3 strands together and begin to braid. When you’ve braided the whole thing, pinch the remaining ends together.
- 5. Cover and let rise another 30 minutes or so. Brush the braided dough with an egg wash (1 egg beaten with 1 tablespoon water).
- 6. Bake at 350 degrees for about 25 minutes until golden brown. Cool on a wire rack.
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