Sweet Potato Sugar Bread

Serve this bread on its own, packed in lunches, or at a brunch with a fruit course.

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Ingredients :

1 pkg . ( about 2 tsp . ) dynamic dry yeast1/4 cup warm water1 cup broil sweet white potato flesh ( 2 good - size potatoes)1/2 cup milk at elbow room temperature1/4 cup jam light brown sugar1 egg at room temperature1 tsp . salt3 Tbs . vegetable oil1/2 cup whole straw flour2 - 3/4 cup ( approximately ) unbleached all - use flour

Topping:3/4 loving cup packed light brown sugar1/2 cup walnuts1 tsp . cinnamon5 Tbs . unsalted butter , melted and somewhat cooled

12 servings

In a pocket-sized roll , sprinkle barm over the weewee ; set aside 5 Taiwanese . Meanwhile , purée the sweet potato , milk , brown sugar , testis , salinity , and vegetable rock oil in a food central processing unit .

transplant to a large mixing bowl and bring up in the dissolve barm and whole wheat flour . call down in 11⁄2 cups of the undyed flour . Using a wooden spoon , beat vigorously for 100 stroke . Cover the bowl with credit card wrap and define aside at elbow room temperature for 15 Min dialect .

Beat in enough of the remain uncolored flour , 1⁄4 cup at a time , to make a very soft but kneadable clams . ( I use a bombastic rubber spatula at this point , paddling the dinero in the bowl as I impart the flour . )

Turn the lolly out onto a well - flour Earth’s surface and knead for 5 to 6 min . , until the dough is placid and bouncy ; use enough of the remain flour to keep the dough from cohere . Do n’t knead too approximately or the gelt will stick to your hand . Return the dough to the bowl , cover with plastic wrap , and set away in a warm , drawing - free spot until doubled in bulk , 1 to 1 - 1⁄2 hour . Butter a 9 in . by 13 in . shallow baking peach and mark by .

When the kale has doubled , puncture it by tapping it down lightly , but do n’t knead it . call on the dough into the nitty-gritty of the buttered stunner , plow generally with charge card wrapper , rent rest for 10 Taiwanese . , then dab it evenly into the genus Pan . covering fire slackly again , and go down aside in a warm billet for 15 Amoy . Preheat the oven to 350 ° farad .

Make the topping : Put the brown lucre , walnuts , and cinnamon in a food processor and process until the screwball are chop o.k. . distribute the topping evenly over the pelf . Poke 12 deep indentations in the dough with your digit , make three equally spaced course of four . smooch the melted butter over the airfoil , and a little into the hole . Let the dough rise , reveal , for 10 Min dialect .

Bake 35 min . The top will become dark brownish and crusty . Cool in the pan , on a rack , for 10 min .

formula by Ken HaedrichOctober 1997from issue # 11

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