SWEET POTATO BREAD

Step 1

Peel and cut into chunks about 140 g (5 oz) of sweet potato.

Step 2

Steam or boil the potato chunks in hot water until fork tender (if you boil them, they absorb more water, so you maybe need less milk in the dough).

Step 3

Mash the potato chunks using a potato ricer or potato masher or fork until get a smooth puree. Set aside.

Step 4

In a very large bowl, add flour, salt and mix until well combined.

Step 5

Add sugar, yeast and mix until well combined. If you use an Active Dry Yeast that need to be activated, make it following the directions on your yeast packaging. For this recipe I'm using an Active Dry Yeast that doesn't need to be activated.

Step 6

Add lukewarm milk (you can add just 3/4 of milk amount and decide later if your dough will need all the milk amount), sweet potato puree and mix well with a spatula until very well combined and won't be any potato lumps. You'll get a soft dough.

Step 7

Add softened butter and mix well with a spatula until well combined and get a sticky dough.

Step 8

Sprinkle a generous amount of flour onto your work surface and knead your dough for about 15 minutes or until get a smooth, elastic and not sticky dough. When you knead it, you may add some more flour or milk depending on your flour type. If you have a stand mixer, you can use it.

Step 9

Form the smooth and soft dough into a ball and place it in a greased large bowl.

Step 10

Cover with plastic wrack, a kitchen towel and let it rise in a warm place for about 1 or 2 hours or until triple in size.

Step 11

Place your dough onto the work surface and form into a ball.

Step 12

Invert the ball, make 1 fold, invert, make the second fold, invert and make the third fold. If you have some doubt, follow the recipe video to see how I make the folds.

Step 13

Invert and form into a ball.

Step 14

Roll the ball with a rolling pin in a 20x32cm-8x13inch rectangle.

Step 15

Roll the rectangle along the short side and form a log.

Step 16

Cut the log into 8 equal slices and put them into a greased loaf pan (11,5x22,5 cm - 4,5x9 inch).

Step 17

Cover with plastic wrap and let it rise for about 20-30 minutes in a warm place.

Step 18

Brush the top with egg wash (or milk) and bake in preheated no-fan oven at 175°C-340°F for about 25 minutes.

Step 19

Cool down slightly before remove it from the pan.

Step 20

Cool down completely before serve it.