Monday, 22 February 2016

Sweet Potato Bread



To make this bread I used 475g of flour,50% strong white flour with 50% strong Canadian wholewheat flour, 250 ml water, yeast, salt and sugar but substituted 90g of flour for 90 g mashed sweet potato. This is less water than I would use if it was all flour.

Pecans, olives and halloumi cheese for the filling

Some of the dough was spread out flat and the filling put down the middle,


then rolled up and baked.


The rest of the dough was shaped like the one on the right inspired by the Madeiran breads in the previous post.
On the left is a slice of the filled loaf.


Saturday, 20 February 2016

Madeiran Breads



The breads shown above are called Rosquilhas. They contain little chunks of sweet potato that has a taste like chestnut.
In January I visited a little artisan bakery near Santo da Serra in Madeira. The visit was arranged by the Porto Bay hotel Group and also included a visit to an artisan cheese maker (that's for another post) and a 3 course lunch at their charming little hotel Porto Bay Serra Golf. We climbed up and up on narrow roads and passed through some beautiful scenery, driven expertly by Bruno.


This is the baker who get up at crack of dawn to bake these delicious breads for us. 
Outside we could already smell the wood smoke and as we entered the house there was a welcoming smell of baking bread.
Sweet potatoes are grown in Madeira and are added to bread. The flesh is white unlike the orange colour of the ones we get in the UK.
 These artisan breads are cooked in wood fired ovens. They are available to buy from the market in Santo da Serra at the weekend.
They were all delicious. 



Marilia came with us from Porto Bay Serra Golf and told us about the breads.






                         with Portuguese chorizo



Below I have made bread with sweet potato before, and since this visit have made some more in the shape of the Rosquilhas shown above. I use about 1 part mashed sweet potato to 4 of flour.


I was given a sweet potato cutting from the garden at the Porto Mare hotel. The flesh of this type is firmer than the orange type we have in the UK
It survived the journey home and is growing on my window sill.



Update Sept 2016 I have since tried this recipe with a much higher % sweet potato ie just over 1/3 to 2/3 flour and less water and got a good rise.
See below