Sweet potato bread: homemade, soft, for a snack or for coffee

Sweet potato bread, for a snack or a coffee, or to enjoy at any time of the day, see how to make it, explained in detail

Very soft and soft sweet potato bread for snack or breakfast

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:30 + dough resting time.

Interval: 02:00

TOOLS

1 cutting board(s), 2 plate(s), 1 baking tray(s) (or more), 1 pastry brush(es), 1 citrus juicer(optional), 1 colander(s), 1 potato peeler(optional), 1 grill (optional), 2 bowl(s)

EQUIPMENT

traditional + mixer with hook whisk (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Sweet Potato Bread Ingredients:

– 320 g of raw sweet potatoes, – measure 125 g of cooked potatoes for every 2 portions

– 370 g of wheat flour

– 2 and 1/2 teaspoons of dry organic yeast (3.5 grams for 2 portions)

– 2 and 1/2 teaspoons of sugar

– 1 unit of eggs

– Gradually add 100 ml of milk, just enough to moisten the entire dough

– 90 g of unsalted butter at room temperature

– 1 teaspoon(s) of salt

Ingredients FOR GREAKING

– oil to taste

Finishing ingredients

– grated parmesan (optional)

Ingredients TO FINISH (WASH THE EGG):

– egg to taste, whole, beaten

– milk to taste

– salt to taste (pinch)

PREPARATION:

1. Start by cooking the sweet potatoes – see preparation.
2. Separate other utensils and ingredients from the recipe. This recipe is simpler if prepared in the mixer, with the hook attachment. Its yield is approximately 24 units of 35 g each for 4 portions – 1 entire recipe.
3. Remove the butter from the refrigerator to use at room temperature.
4. Sift the flour.
5. Grease the baking tray(s) with oil.

PREPARATION:

Sweet Potatoes – Cooking:

1. Wash and peel the sweet potatoes and cut them into wedges.
2. Arrange the slices on a plate, moisten them with a little water and cover with more.
3. Place it in the microwave and cook for 5 minutes or until very soft.
4. When they are cooked, mash them with a potato masher, while still hot, in a bowl (normal or in a mixer) large enough to add all the ingredients of the dough.
5. Measure the quantity: you will need 125 g of cooked and juiced sweet potatoes for every 2 portions.
6. Continue pre-preparation (step 2).

Sweet Potato Bread – Dough Preparation:

1. To the bowl with the cooked and juiced sweet potatoes, add the wheat flour, dry yeast and sugar and mix or beat well to incorporate all the ingredients.
2. Then add the lightly beaten egg(s), the milk (the first half and then gradually beat the rest, if necessary) and beat/mix again.
3. Add the butter, mix or beat until incorporated into the dough and finally add the salt.
4. Work the dough until it becomes soft and well compact (and comes away from the mixer bowl, rolling it around the hook).
5. Place the dough in an oiled bowl and cover it with cling film.
6. Leave to rise for at least 1 hour or until the volume is 1.5 times greater than the original – the ideal growth temperature is 37°C, it is also fine to put it in the microwave (without turning it on).

Bread with sweet potatoes – Dough Division:

1. Divide the dough into equally sized pieces: 12 pieces for every 2 portions. If you have a scale, weigh them with 35 g each.
2. Place on the greased baking tray(s) or on the greased surface.
3. Cover with cling film and leave to rest for another 15 minutes.

Sweet Potato Bread – Modeling + 2nd Growth:

1. On the greased surface, roll out the portion of dough until it forms a disk.
2. Close the dough into a “bundle”.
3. Place it between your hands, greased with oil, smooth it well, flatten it.
4. Place seam side down, directly on the greased baking tray(s), leaving 3cm space for the bread to rise.
5. Repeat the process until all the loaves are formed.
6. Brush with the beaten egg (prepare a mixture with all the ingredients: egg, milk and a pinch of salt).
7. Cover the loaves with cling film and let rise again for about 1 hour or until they are 1.5 times their original size.
8. Preheat the oven to 180°C (after approximately 40 minutes of rising).

Sweet Potato Bread – Finishing and Baking (Egg Wash):

1. Brush the bread again with the beaten egg before baking.
2. Sprinkle the parmesan on top (optional).
3. Place the bread in the oven preheated to 180°C and bake until risen and golden, about 25-30 minutes.

FINALIZATION AND ASSEMBLY:

1. Serve sweet potato bread at any time of the day.
2. If desired, reheat them to make them even softer.
3. Store in the refrigerator for up to 7 days, then freeze and remove some before eating or place directly into a preheated oven at 180°C for 10 minutes or as long as it takes to thaw and reheat.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.