© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
Soft, delicate breads are crowd-pleasers, and this bread, thanks to the purple sweet potato and chicken schmaltz added to the dough, is incredibly tender, fluffy and chewy. I used purple sweet potato, but you can also use other types of sweet potato. The amount of flour could vary slightly depending on the type of flour you're using and the moisture in your sweet potatoes, so check out your dough consistency and feel free to add a bit more flour or water if your dough turns out too dry or too wet. That being said, it’s better to work with a sticky dough than a dry one as liquid is what make your bread tender and soft. I have added a tablespoon of aronia powder with a good source of antioxidants for the health benefits, but it’s completely optional.
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- In the bowl of your stand mixer fitted with a dough hook, add mashed sweet potato, egg whites, honey and water. Top with flour, aronia powder, salt and instant dry yeast.
- Mix on slow speed until eveything roughly comes together. Slowly add in melted chicken schmaltz or butter. Once you have added all the fat in, increase the speed and knead the dough until the dough clings to the hook and sticks just to the bottom of the mixing bowl.
- Turn out the dough onto a clean work surface and shape into a ball. Lightly grease the mixing bowl with a bit olive oil and return the dough to the bowl. Cover with a plastic wrap and set in a warm place for 1 hour or until doubled in volumn.
- Turn out onto your work surface and gently press down the air. Let rise until it comes up an inch or so over the pan, about 45-60 minutes.
- Preheat the oven to 200C/400F. Brush the top of bread with some water and sprinkle the rolled oats over. Bake the bread in the middle of hot oven for 15 minutes. Lowe the temperature to 180C/350F and bake a further 20-25 minutes.
- Remove the bread from the oven and set the loaf pan on a rack to cool for about 5 minutes. Turn it out onto the rack to cool ompletely before slicing.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
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23 comments:
Looks soft as a cloud, what pisses me off in all the recipes for glufree breads is psyllium husks. Why do they have to put them in everything, they are too expensive here, I refuse to use them.
...I love bread!
This looks amazing. I have never tried purple sweet potatoes! I love regular sweet potatoes. :-D
In answer to your question regarding the ducks...those are Mallards I posted. The girls are brown with a brown bill and the boys are grey with some lovely greeny/purple on their heads and yellow bills :-D
Sounds like a delicious bread! Thanks for sharing.
Take care, have a great weekend.
I need to go look up aronia powder, but that is a beautiful looking purple loaf. I love the idea of using purple sweet potatoes to make bread.
That bread looks delicious!
Sweet potato bread looks luxurious.
I really like bread.
No creo haber probado nunca un pan con ingredientes tan ricos, debe estar buenísimo por si solo.
I never heard of purple sweet potatoes but love the regular ones.
Interesting idea!
What a beautiful loaf of bread! I love that you used the purple sweet potato because, honestly, I’ve never seen a loaf of bread quite like this before. It looks bakery shop quality, and I’m sure it’s delicious.
I've actually never had a purple sweet potato - somehow they're crazy expensive here in the Atlantic Canada (I'm talking like ~ 8-10$ for one lb.!) Beautiful bread with such a gorgeous colour!
The color of your bread is just fantastic! I'm curious to taste it.
Gracias por la receta. Te mando un beso.
WOW, I'd sure like to try that one!
This sounds like a beautifully thoughtful bread
The colour on this is truly amazing!
Tandy (Lavender and Lime) https://tandysinclair.com
That is something different but a good idea.
You do come up with interesting recipes, Angie!
Such a beautiful bread! Happy Weekend!
Oh, it looks so good. Beautiful presentation!
That looks wonderful Angie :)
Certainly something different, many thanks for sharing the recipe/idea with us.
All the best Jan
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