This easy no-knead sweet potato bread is fluffy soft, and tastes slightly sweet with a lovely yellow color.
No-Knead Sweet Potato Bread (1lb./450g)
(1 loaf )
Ingredients:
1/2 cup (130g) steamed sweet potato, room temperature
2 Tbsp (30g) sugar
3/4 cup (180ml) milk, room temperature
1 tsp (3g) instant yeast
2 cup (300g) bread flour
1/4 tsp (2g) salt
1 Tbsp (15g) grapeseed oil / melted butter
(350°F/180°C) bake for 25-30 minutes
Items I used in my video:
Nonstick Bread Pan with Lid 1 lb (450g) - amzn.to/3c8KwoR
Silicone Oven Mitts - amzn.to/3Co4t61
Digital Kitchen Scale - amzn.to/3CB2tY0
*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program.
Method:
1. Prepare and weight all of the ingredients.
2. In a bowl, add steamed sweet potato. Mash it.
3. Then add sugar and stir together.
4. Add milk and yeast, and then stir together.
5. Add flour and salt. Use the spatula to mix until it roughly becomes a sticky dough.
6. Add oil; mix until oil is full absorbed.
7. Cover and proof the dough for one hour, or until the dough doubled in size
8. After one hour, gently deflate the dough.
9. Then transfer the dough onto a lightly floured surface.
10. Fold the dough couple times, and then divide the dough in three pieces.
11. Shape each piece into a ball, and then cover and rest for 15 minutes.
12. Roll the dough balls into into cylindrical shape. Place them in a loaf pan (1lb./450g), seam-side down.
13. Cover and second proof the dough for 60 minutes, or until they become puffy.
14. Towards the end of the fermentation time, preheat the oven to 350°F/180°C
15. Brush the loaf with milk and bake it for 25 to 30 minutes, or until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F/88°C.
16. Remove the loaf from the oven and then carefully transfer it to a rack to cool completely.
Notes:
* Check the loaf after 15 minutes and tent with aluminum foil if it's browning too quickly.
* I like it best served warm, with a good slathering of butter and a cup of hot coffee.
* Store the bread, well-wrapped, at room temperature for 2-3 days. Freeze for longer storage.
Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.
Lynn
#bread #homemadebread #sweetpotatobread #noknead
8 сен 2024
