sweet potato bread
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not exactly “white” bread, this sweet potato bread is the most flavorful loaf i have ever made.
there’s bridget and michael and catherine and ann,
there’s francis x., moira, theresa, and sean:
none of them shivering, everyone fed,
head to feet sleeping, four butts to a bed.
~counting blessings by marilyn nelson
my kids’school has been cancelled the last two days due to poor air quality. the smoke from the paradise campfire has been surreal, and we are 95 miles from the burning town. of course the kids were thrilled to have an extended holiday break. it reminded me of how excited my mom, sister, and i would get for snow days.
only in this case 63 lives have been lost, with still hundreds missing, and nearly 10,000 homes have been destroyed. devastating is not a strong enough word to describe what has happened in northern california.
i try my best to be grateful daily. some days it is easier than others. as news of the fire grows worse by the day, i am reminded just how fortunate we are. my family is safe. we are not shivering in the cold as many who have lost their homes are. everyone is fed and has a warm bed to sleep in. these are the things that truly matter.
sweet potato bread really has nothing to do with any of that, other than when i am feeling emotional, i love to get into the kitchen. bread is one of my favorite things to bake. it requires time and patience time, especially this loaf that rests overnight to allow the flavors to develop.bread cannot be rushed, and nothing smells better than a loaf of bread in the oven.
my kids absolutely love potato bread, and weren’t sure about the color, but it was love at first bite.
sweet potato bread
sweet potato bread
- 3 1/4 cups flour
- 1 1/2 tsp Instant Yeast
- 1 tsp salt
- 3/4 cup lukewarm milk (i use whole milk for baking)
- 8 Tbsp (1 stick of butter) very soft
- 1 egg
- 1 mashed sweet potato
- 1/4 cup pure maple syrup
- combine all the ingredients in the bowl of a stand mixer
- beat on medium using the paddle attachment until you have a smooth dough but it will be quite sticky
- switch to the dough hook and knead until the dough pulls away from the sides of the bowl (or knead by hand on a lightly floured surface) this should take 7-10 minutes
- form dough into a ball and place in a greased bowl covered with plastic wrap or a large plastic zip-top bag (i used a zip-top bag)
- allow dough to chill in the refrigerator overnight or up to 24 hours (dough should rest at least 8 hours)
- remove the dough from the refrigerator and form in to log and place in a greased Loaf Pan, 9 x 5"
- cover the pan with greased plastic wrap and place in a warm area until your dough has risen about an inch above the rim of the pan (the longer the chilling time, the longer it will take the dough to rise - my dough was in the refrigerator 12 hours and took about 3 to rise)
- preheat the oven to 350 degrees
- bake loaf 40-45 minutes until golden brown and reaches an internal temp of 190 degrees
- cool in pan 5-10 minutes, then remove and complete cooling on rack
- make sure the loaf is completely cool before slicing, and store leftovers at room temperature wrapped tightly in plastic wrap
letting your dough rise in the refrigerator is an important step for this loaf; do not skip it. the rest allows the flavors to develop, and produces a bread that is anything but bland and boring.
don’t let the color throw you off; this is essentially a “white” bread. it is soft, mildly sweet, and works well for sandwiches or toast. plus, this sweet potato bread is a great way to use up those thanksgiving sweet potatoes.
if you are interested in helping the victims of the california wildfire there are many ways to do so:
every little bit helps those in need.