Sweet Potato Bread

 

 

Ingredients  

 

500g strong white flour, 

(OR  500g of flour, 50% strong white flour with 50% strong Canadian whole wheat flour, You may have to add a bit more water)

 

220 ml water,  2 tsp active dried yeast, 3 tsp sugar  

120g mashed sweet potato, mash this with 2tbs milk. 

1/2 tsp salt 

 

Warm some of the water to 40 degrees put it into a glass then add the yeast and sugar and leave about 10 minutes till bubbly.

 

The rolls above have pumpkin seeds added to the hopper of the bread maker.

 

I start the dough in the bread making machine then divide the dough into rolls, leave to prove at 40 C for about 30 minutes then bake at 220C for about 15-17 min

Other versions

 

With fillings

 

 

 

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 roll on the right was shaped like the Madeiran sweet potato bread in the previous post.

The rolls are also good with added seeds. Before baking I dip the top of each roll in milk then in sesame seeds or nigella seeds.