Tuesday, 26 February 2013

Sweet Potato-rosemary bread

Making potato bread gave me an idea to try sweet potato. Plus I had all those fresh rosemary that I wanted to use up. So I thought I will try out sweet-potato rosemary bread tonight to go with my ratatouille. This time of the year we can find sweet-potatoes fresh at the farmers market. So last weekend I was very tempted to buy a few and I kept 1 medium sized one for just this experiment. Personally, I prefer the deep yellowy sweet potatoes we get here rather than the white, batata (sakkarai kezhangu), version. The yellowy potatoes give the bread a golden lovely color (as you can see). The verdict first, it was delicious and moist and went extremely well with my ratatouille. In fact, I think I have found a new comfort food :) A definite keeper. 

Next for the recipe, I prefer a slightly savory bread for my ratatouille accompaniment. Despite using sweet potatoes, I have managed to turn the bread into savory bread. If you prefer a sweet bread, you can replace my brown sugar with granulated white sugar/honey and some of the water with warm milk. Make sure that the milk is warm. Cold milk will not allow yeast to grow. Here is the recipe. 

You will need: 
1 medium sweet potato, peeled, cooked and mashed (or if using left overs 6 oz of mashed sweet potato), 3/4 cups warm water
3 cups white-bread flour
2 sprigs of rosemary coarsely chopped
1 and 1/2 tsp milk powder
1 tsp salt
1 tbl spoon brown sugar
2 tbl spoon butter
1 teaspoon rapid raise yeast. 

Being a weekday I just put them all in the bread machine. But you can hand knead the dough with the same recipe and bake at 170-180 degree Celsius. For the bread machine, place water and butter first in the bread pan and add flour, followed by sweet potato (in the middle) and salt, sugar, milk powder and yeast in the four corners of the pan. Add coarsely chopped rosemary when the machine beeps for fruits/nuts. Bake at basic/normal setting at medium crust.

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