Sweet Potato Bread
1.00 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
1000 g baker´s flour (all-purpose flour)
20 g salt
20 g yeast
300 g water
130 g sugar
500 g sweet potato
200 g butter
UTENSILS
1 medium-sized bowl
1 measuring jug
2 plastic spatulas / scrapers
1 tray
Cling film
EQUIPMENT
1 scales
1 oven.
METHOD
- Mix the flour, salt, yeast, sugar and water in a medium-sized bowl. Mix in the bowl until a homogeneous dough is obtained.
- Place the dough on a floured table; then knead for 20 minutes, gradually adding in the butter.
- Once a light, stretchy dough is obtained add in the cooked and chopped sweet potato. Knead for a further 10 minutes.
- Cut and weigh out 40 g pieces; roll them into balls, then stretch out using a rolling pin to attain about a 25 cm strip of dough. Cross the ends over twice to create a braid shape.
- Place the pieces on a greased tray, cover with a damp cloth and leave for 40 minutes (or until they double in size).
- Spread the 3-yolk mix onto the rolls.
- Put the tray in an oven preheated to 180ºC. Bake for 15 minutes.
LONGEVITY
Longevity 36 hours
PROFILE OF THE BREAD
Notably sweet and fatty dough, direct method (no pre-fermentation used).
No. DAYS PREPARATION: 1
Day 1: 20-25 minutes mixing; 60 minutes fermenting, shaping and positioning; 15 minutes baking.
