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Sweet Potato Bread. With room for im-prove-ment!

October 17, 2011

A quick post to hold up my hands and show that not everything works first time.

Sweet Potato Bread (and peanut butter on toast)

We’ve been eating soda bread for about a year now and after a few disappointingly stodgy loaves recently (and a rather excellent one cooked by some good friends) Mr B very rightly and gently mentioned that he might be getting a bit bored of it. So, time for a change.

As is always the way  I thought I’d go for a basic recipe, started doing searches and ended up complicating the matter by getting over excited.  I saw a recipe for potato bread, which I thought would be an interesting alternative and then, since we had a sweet potato that needed using up (how did that happen? They usually get hoovered up straight away in this household) I decided to go for sweet potato bread. Oh, and I started making it at 9pm on Sunday evening straight after getting in from a long and busy day at work.  Clearly an excellent idea. What could go wrong?

Mistake 1: Glazing with honey before baking. I thought that a honey glaze would compliment the sweet potato and would give it a nice shiny finish. Now I KNOW honey burns quickly, so why I thought that glazing it at the start of the 30minute baking time was a good idea….well…who knows?
Result: Burnt crust

Burnt Crust

Mistake 2: Unknown, so help me out if you can.
Result: It just tastes yeasty still I’ve had this problem before when making white bread. What is it? Not proving for long enough?

Nice spongey insides

Sweet Potato Bread

(Adapted from Roxy’s Potato Bread on BBC Food)

225g/8oz sweet potatoes, cooked and mashed
1 sachet easy-blend dried yeast
340g/12oz plain white bread flour
1½ tsp salt
1 tbsp olive oil

Put the mashed potato, yeast, flour, salt and olive oil in a bowl.
Slowly add up to 280ml (10fl oz) warm water (or the water from cooking the potato)
Blend together to form a dough (you might not need all the liquid).
Knead the dough for a few minutes until it is smooth but still soft.
Put the dough in a bowl in a warm place covered with a damp cloth and let rise for about two hours.
Knock it back (distribute the fermenting yeast) by kneading again.
Fill a greased 900g (2lb) baking tin or two 450g (1lb) tins about halfway or a bit higher with the dough.
Again, let it rise in a warm place, covered with a damp cloth, until the dough is at or nearly at the top of the tin or tins.
Bake in the oven at 230C/450F/Gas 8 for about 35 minutes. If you want to try glazing with honey I suggest waiting until they look done, then brushing with honey and leaving in for a minute or two more.
Bang the loaves out of the tins and allow them to cool on wire racks.
When the loaves are cool, cut into slices about 2cm (¾in) thick, toast and serve.

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