Sweet Potato Bread from Starter
Baked Goods, Breads, Holiday
Ingredients
2 cups cooked and mashed sweet potatoes
1/2 cup melted and cooled butter
2 cups starter
1 cup whole wheat flour
2 cups bread flour
Additional AP or bread flour
1/2 tsp. Dry Yeast (optional)
2 T. Brown sugar, omit if your potatoes already have sugar in them
1 tsp. Salt, omit if your potatoes already have salt in them
4x13 loaf not scaled
Description
Despite the bright color of the resulting bread, the flavor is actually very mild, making this a good sandwich bread.
You can prepare plain sweet potatoes or use leftovers in this loaf. If there are marshmallows or a topping, scrape it off and discard it before using the potatoes.
Directions
Mix your starter, potatoes, butter, whole wheat flour, and bread flour until it forms a fairly smooth, doughy ball. How well the dough comes together depends in part on the moisture content of the potatoes; if the dough is dry and crumbly, spritz with some water. Let sit for 1 hour.
Mix in the yeast, salt, and sugar if using.
Slowly add flour just as needed until you have a ball that is not too sticky to handle; your shouldn't need much. Turn out onto a floured surface and knead into a fairly smooth ball, using only as much flour as needed.
Put the ball in a prepared banneton and do 4 fold/stretch sessions with 30 minutes in between.
Flatten the dough out on your floured surface, then roll up and pinch the seam into the roll. Place seam side down into a prepared pan. If it comes more than halfway up, trim some off the ends and discard or bake separately. Push out into the pan.
Spritz with water and let rise until at the top of the pan, about 1 1/2- 2 hours. OR If you want to make a Pullman sandwich loaf, let rise only to 1 inch from the the top. If it rises too much, trim some dough off the top so that there is about 1 inch between the loaf top and the top of the pan. Spritz with water and put the lid on if using.
Heat your oven to 350 F.
For an uncovered loaf, bake 30-45 minutes, to desired brownness. For a covered loaf, bake 45 minutes.