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.

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