Sweet potato bread
| Recipe By: | Sumien Brink |
| Serves: | makes 2 loaves |
| Cooking Time: | 45 minutes |
| Prep Time: | 1 1/2 hours |
Ingredients
- 1/2 tsp salt
- 1.5 kg cake flour, plus extra for dusting
- 500 g sweet potato, boiled and mashed
- 2 x 10 g sachets instant yeast
- 3 1/2 cups tepid water
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Cooking Instructions
- Preheat the oven to 220°C.
- Grease two bread tins. Mix the sweet potato with the tepid water until smooth.
- In a mixing bowl, combine the remaining ingredients and then create a well in the centre of the mixture.
- Spoon the sweet potato mixture into the well and then knead with the dry ingredients to form a smooth, elastic dough.
- Cover with a clean kitchen towel and allow to stand in a warm place until the dough has risen to double the size.
- Punch down the dough and distribute it between the bread tins. Allow it to rise, again to double the size, and then dust with flour.
- Bake for 15 minutes, then turn down the heat to 180°C and bake for a further 30 minutes.
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