Sweet Potato Bread

Prep time: 2 hrs

Makes: 2 loaves

Ingredients

- 500g Sweet potato, peeled and cut into 2cm dice.

- 400ml Milk

- 20g Fresh yeast (or 3 teaspoons dried yeast) dissolved in 50ml warm water

- 800g Strong flour

- 2 tsp Sea salt

Method

- Put the sweet potato and milk in a saucepan with a lid on, and bring to the boil. Simmer until the sweet potato is cooked through.

- Once cooked, remove the lid, increase the heat and boil until the milk has reduced by half.

- Pour the milk and cooked sweet potato into a bowl and allow to cool until lukewarm. Then Add the yeast dissolved in water, and mix well.

- Add all the flour and the salt and knead for 5 minutes (you can do this by hand or in a food mixer) The dough should be moist but not sticky, so if it needs a bit more flour, just add a little.

- Leave the dough in a warm place to double in size, this should take about an hour.

- When risen, punch the dough down with your fist and divide it into two lumps of equal size.

- Roll each piece into a long thick sausage shape and place on a baking tray lined with parchment paper.

- Leave the dough again in a warm place to double in size. Turn the oven on to 180ºc to pre-heat.

- Brush the dough with warm water and sprinkle with a little coarse sea salt. Place in the top half of the oven to bake.

- After 20 minutes, test by tapping the loaf on the bottom, it should sound hollow. If it doesn’t, cook until it does (this should take no longer than another 10 minutes).

- Remove the bread from the oven and cool on a cake rack before serving.