By Edna Constantinou – in reference to Affective Food
They invited me to publish a recipe on the Food Safaris Blog. I like to make simple things and that’s why I chose this bread.
I used this pan with the yoke of tow, I hit it with the leche and even used the bagazo.
It was a beautiful and nutritious color. But I trust that I prefer the sweet potato. Here is the right continuation:
SWEET POTATO BREAD
1 kg Wheat flour
170g Refined sugar
40g Fresh organic yeast (*)
470g Cooked and squeezed sweet potatoes
140g unsalted butter
Note (*) if using dry biological yeast divide by 3 the amount to be used.
If you have a planetary mixer use with the hook beater.
If you are going to do it by hand, put all the flour, sugar, yeast in a bowl, mix well.
Add the milk, but do not put all of it because you may not need it, it will depend on the flour, mix well and add the eggs, potatoes and butter. Pass the dough to a counter and knead very well, check the need for the reserved milk, finally add the salt. The dough has to be very soft, don’t make it hard. The amount of milk can vary less or more, the quality of the flour will determine.
Place the dough in a bowl, cover it with a plastic or dish towel and let it sit for 1 hour in a dry, dark place, so that no one moves.
After 1 hour, divide the dough into pieces of 40 grams (or at your discretion, smaller or larger), add the balls to form, place on baking sheets or rings.
Let it grow again. Before placing in the oven, place small pieces of butter between the dumplings. Place in the oven, which must already be heated.
As soon as you leave the oven, brush melted butter.
Optional: sieve powdered sugar
Electric oven with convection: 150 degrees
Domestic Gas Oven: 180 degrees
Oven time: 15 to 20 minutes
Yield: 4 large loaves (+ – 430 grams each)