Search This Blog

Friday, January 19, 2018

Purple Sweet Potato Bread (Vegan)

I always have admired breads gushing with natural color. So I tried it out and hooray! This is it! I purchased purple sweet potatoes from my local Asian market, boiled them, mushed them, and added them into my go-to bread recipe. And, bam! Purple, moist, crunchy-crusted, soft, and delicious bread! Note: the sweet potato flavor is very light in this recipe. If you are looking for more of a sweet potato flavor or for a darker purple color, you may want to experiment with this recipe by altering the almond milk to sweet potato ratio.

As with my last recipe post for Onion and Pepper Bread, this recipe does require an extra deep dish pan to boil water. This  pan will go below the baking tray to create steam. Thus, you get the amazing crispy crust on your bread, but a totally soft inside! 


2 tablespoons yeast
1 and 1/2 cups almond milk (or any other milk)
2 cups whole wheat flour
1 and 1/4 cups unbleached all purpose flour
2 tablespoons salt
2 cups boiled, peeled, and mushed purple sweet potato
Additional flour for dusting
4 cups of water for boiling (not to be used in bread)


Following these instructions exactly will provide the best results.

Combine almond milk (about 110 degrees - the temperature of bath water) with yeast in a large mixing bowl and let set for 5 minutes to get foamy. If your yeast does not get foamy, this means your almond milk was too hot and/or that your yeast is no longer active.
2. In a large bowl, combine the whole wheat flour, all purpose flour,  and salt. Mix the dry ingredients well.
3. Add in the foamy yeast milk and knead the dough until thoroughly mixed.
4. Add in the mushed sweet potato. I recommend mushing the sweet potato in a food processor so that you don't have large chunks of potato in your bread. Knead for another five minutes until the sweet potato is thoroughly mixed in with the dough. 
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Once the dough has doubled in size, lightly sprinkle the dough with additional flour and transfer to a generously floured work surface. Knead the dough a few times and add flour or water as needed (such that the dough is slightly tacky, but I would not mess around with the proportions of the current recipe too much).
7. Roll your dough into a ball and place on a baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let the dough sit for 5 to 10 minutes.
8. Preheat your oven to 450°F, fill a metal or cast iron pan (not glass, Pyrex, or ceramic) with the 4 cups of water, and place on the lowest oven rack.
9. When the oven is ready, slash the bread 2 or 3 times with a knife or blade, making a cut about 1/2 inch deep.
10. Place the bread tray on the middle rack, above the rack with the pan now containing boiling water. Close the oven door quickly.
11. Bake the bread for 35 to 45 minutes or until golden brown and crusty.
12. Remove the bread from the oven and cool. Enjoy! Once fully cooled, store leftovers in a plastic bag at room temperature.


No comments:

Post a Comment