Purple Sweet Potato Aronia Sandwich Bread

© 2025 | http://angiesrecipes.blogspot.com

© 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.

 

165 g Roasted purple sweet potato, mashed 2 Egg whites (or 1 large egg) 40 g Honey 120 ml Lukewarm water 420-450 g White bread flour or all purpose flour 1 tbsp Aronia powder ¾ tsp Sea salt 7 g Instant dried yeast 40 g Chicken schmaltz (or butter), melted ½ tbsp Rolled oats, for topping

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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