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sweet potato


THIS IS THE FINISHED PRODUCT, SWEET POTATO WHOLE WHEAT AND OATS LOAF BREAD. I DID NOT FINISH BAKING IT GOLDEN BROWN BECAUSE I PLAN TO FREEZE THE REST OF THE LOAVES, REHEAT THEM LATER OR TOAST THEM FOR SANDWICHES. THIS WAY, THE BREADS DO NOT DRY OUT.
THE SHAPED LOGS.

SEALING BY PINCHING THE SEAMS.

FOLDING AND TUCKING THE EDGES TO CREATE A NICE LOG.


SERVING THE SLICED BREAD WITH MY ONLY FAVORITE KNOWN SNACK, GRILLED CHEESE WHAT ELSE? I USE AT LEAST 3 KINDS OF CHEESES, WHATEVER I PICKED UP IN THE GROCERY AISLE. I GRILL AT LEAST 4-5 PIECES OF THESE, KEEP THEM IN THE REF AND GRAB A PIECE WHEN I AM HUNGRY.


THIS IS WHAT THE DOUGH LOOKS LIKE AFTER MIXING, THE DOUGH DOES NOT STICK TO MY TINY HANDS, SEE THE FLECKS OF OATS AND WHOLE WHEAT IN THE DOUGH. I DID NOT USE ANY BENCH FLOUR, NOR DID I GREASE MY FINGERS.


SLICES OF SWEET POTATO WHOLE WHEAT AND OAT LOAF. I COULD HAVE PROOFED THIS ONE FURTHER BUT IT WAS TOO COLD AND I AM IN DIRE NEED OF CARBS!!!



THE LOAVES OUT OF THE OVEN, GOOD VOLUME, IF I ADDED AN HOUR MORE INTO THE PROOFING, THIS WOULD HAVE COLLAPSED.





SLASHING THE TOPS PREVENT THE LOAF FROM BURSTING AT THE SIDES, I USED OLIVE OIL INSTEAD OF THE USUAL EGGWASH (HONESTLY I JUST DO NOT WANT TO CRACK AN EGG)





ADDING THE MASHED SWEET ORANGE YELLOW POTATO INTO THE DOUGH.




MASH THE SWEET POTATO FIRST. THE LOVELY ORANGE YELLOW COLOR CREATED A SALMON PEACH HUE IN THE FINISHED DOUGH.

THE RECIPE:

bread flour or all purpose flour 400 grams
whole wheat flour 100 grams
instant yeast 15 grams
sugar (brown) optional 50 grams, the breads above have no sugar
salt 9
sweet potato 150 grams, boiled and mashed
canola oil 20 grams, also optional
water* 200+++

Mix all the ingredients in a heavy duty mixer fitted with a dough hook or mix in a bowl and stir to form a sticky ball, dredge the bench or table with some flour (from the recipe) and knead until smooth and elastic. Ignore the stickiness, once the gluten is developed, the dough will come together and form a smooth surface. Once the dough is almost done, sprinkle 50 grams of oatmeal, oats or instant oatmeal into the dough and keep mixing until the gluten is fully developed.

Divide the dough into 3 portions, roll each portion into a log and place on greased pans. Proof until almost triple in size, this would take from 2 hours to 8 hours if you live in a very cold place like me. Do not worry, the flavor of the bread is much better this way. Trust me.

Just before baking, glaze the tops of the loaves with oil, or eggwash if you like them golden brown, slash the tops with a very sharp paring knife or cutter.

Bake at 500 F for 10 minutes, lower to 425 F for 30 minutes or until hollow sounding at the bottom when tapped.

Cool on racks before slicing. Watch out for my posting on how to make pudding!!!

** if you plan to serve this bread for more than 2 days, then use the canola oil to extend its shelf life even more, otherwise, freeze the leftover.
*the water is variable, it depends on how much water the sweet potato has after boiling it, so look at the images and observe or feel the dough. The dough should not be too tacky but should have a nice feel to it, remember the mashed sweet potato is here to add softness to the dough, if you will use LESS WATER, THEN THE PURPOSE OF THE SWEET POTATO WILL BE LOST.






Going to many websites in the usa, the importance of using a bread conditioner and improver is always emphasized especially in commercial breadmaking. You can log on to Lesaffre and find out how and why this ingredient is indispensable. In my case, even though i make good breads without using one, when it comes to giving out breads to families outside the us, i have got to include it in the formula.


Not that it has any preservatives or chemicals, but the enzymes and the boost from ascorbic acids, lecithin and vital wheat gluten are crucial to every breadmakers if you want a softer and lighter product with larger volume. If you have tried baking breads with and without one, then you know the difference.

So this week before the sabbath arrives, i made a whole wheat (20%) and sweet potato (25%) loaf, no sugar, not one tablespoon, and just 10 grams of crisco 0 trans fat shortening just to grease the gluten.

Incredible, i used a 20% starter (barely a couple of months old) which i fed thursday night and mixing is done in 5 minutes. The loaves attained a great height (wishing i did too) and did not collapse. So my sweet potato provided the flavor, sugar and tenderizer at the same time.

I made 3 large loaves of the 700 gram base, the fist loaf was gone in under 60 minutes.

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