Finishing off Heart Healthy month's dedication with sweet potato.
A standing denial of making bread no longer scares me from my beating weakness.
To my tummy's detriment...I unfortunately can't get enough of bread. Although, I've had no choice but to give up on having it every day...I've pledged to help my heart get what it needs by eating the best products. That surely means more bread making experiments in my cucina...and sweet potato led the way this time.
Depending on size, bake them at 375F190C/Gas5 for about 45min. to 1 hour.
Remove from the oven and let the potatoes come to room temperature before easily peeling them.
Sweet Potato and Sour Cream
. 1 tsp. (5ml) sea salt
. 1 cup (250ml) cooked sweet potato * puréed...measure as volume
. 2-1/4 cups (338g) all-purpose flour [divide 1 cup (150g)...plus 1-1/4 cup (188g)]
. 2 Tbsps. (15ml) granulated sugar
. 2 tsp. (10ml) active dry yeast 'traditional'
. 1/4 cup (50ml) water
. 1/2 cup (125ml) sour cream ...measure as volume
. 2 Tbsps. (30ml) unsalted butter
2. In a large bowl, combine the first portion of flour (1 cup /150g) along with the sugar and the yeast. Whisk and make a well. Set aside.
3. Meanwhile, in a small pot, combine and warm the sour cream, water and butter on low-medium heat. Give it a stir every so often. When the butter has completely melted it has basically reached the proper temperature. Remove the pot from the heat and immediately add this liquid mix to the flour mix while briskly mixing with a heavy whisk or solid spatula for about 30 seconds.
4. Now, blend in the puréed sweet potato mix.
5. Afterwards, add the remaining flour by continuing to combine the flour until all flour traces have disappeared. Don’t over mix.
6. Lastly, with the aid of a large ice-cream scoop, place a full and leveled scoop of dough into each pan cavity.
7. Cut a long piece of plastic wrap and cover generously with a spread of oil or vegetable spray. With the greased side, place it on top of the dough. Set the pan aside in a warm area and let it rise as it doubles in size for about 1 hour or so...depending on the surrounding temperature.
8. BAKE the bread buns in a 375F/190C/Gas5,
pre-heated oven, for 24 minutes in a dark pan. Adjust a few minutes more for a lighter pan. Remove the breads from the pan as soon as possible and let them cool on a metal rack. Enjoy.
pull apart bread buns
. 1 Tbsp. (15ml) active dry yeast (aka 'Traditional')
. 2 tsps. (10ml) granulated sugar
. 1/2 cup (125ml) warm water (~110F/ 43C)
. 3 xLarge eggs
. 3 Tbsps. (45ml) mild honey
. 1 cup (250ml) cooked sweet potato, mashed (Note: measure as volume)
. 1/4 cup (30g) ground flaxseed
. 1 Tbsp. (15ml) sea salt
2. In a large measuring cup, lightly whisk the eggs. Add and whisk in the honey and sweet potato. Set aside.
4. Now, gradually pour in the egg, sweet potato mix. The dough is ready pretty quickly as it pulls back from the sides of the bowl and forms a ball. Let the machine run for another 3 minutes.
6. Take the dough out to "punch" it down in order to release its gases. Place the covered bowl back into the oven to have it continue rising for another 15 minutes.
9. Remove pan and let the buns cool for about 15 minutes before flipping the whole pan onto a large metal rack. Afterwards, re-flip the buns again. About 15 minutes later, gently pull the bread buns apart. Note: These buns freeze very well. Enjoy.
It seems that I've finally conquered my fear. One day I’ll have to definitely confront a bigger loaf. I'll cross that bridge hopefully soon.
Please take note on how I bake and cook...