the piquey eater sweet potato raisin bread recipe

sweet potato raisin bread


I really liked this loaf that my dad made with the extra sweet potatoes we had from another cooking experiment and I wanted to share it with you. He decided to put in raisins to accent the subtle flavour of sweet potato in the bread.

Tastes amazing toasted with a bit of butter. Just like the sundried tomato and olive bread he made before, this recipe will require practice or a lot of experience with making breads. You’ll need to understand how long to knead the bread for and how long it will take to set it aside to proof.

This recipe requires you to make the sweet potato mash before making the bread. What I like to do is steam off the sweet potatoes the night before and work on the next day while it is nice and cool.

Of course, if you have any questions about the recipe, please don’t hesitate to message me in the comments below and I’ll be sure to answer ASAP.

Equipment: Stand Mixer, 2 Loaf Pans (8 1/2 in. x 4 1/2 in. x 2 1/2 in)

Makes 2 loaves

Ingredients for Sweet Potato Mash

  • 2 medium to large sweet potatoes 1 1/2-2lbs
  • 1 1/2 teaspoons of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 cup of brown sugar
  • 2/3 cup of 10% cream

Ingredients for Bread

  • 5-6 cups of all-purpose flour, depending on the moisture of the sweet potatoes
  • 2 tablespoons of quick acting yeast
  • 1 teaspoon of salt
  • 3 tablespoons of sugar
  • 2 tablespoons of oil (I used vegetable)
  • 1 1/4 cups of water heated to 135 F
  • 2 large eggs
  • 1 cup of sultana raisins

Instructions for the Sweet Potato Mash

  1. Steam the sweet potato until soft approx. 45 min- an hour. Test by poking with a fork until it can go through the potato easily. Allow to cool for an hour and then peel and mash coarsely.
  2. Add mashed potato to a blender jar and throw in the rest of the ingredients for the mix.
  3. Blend at high speed until smooth and well blended and then set aside.

Instructions for Bread

  1. Add 2 cups of flour to the mixing bowl along with the yeast, salt and sugar. Be careful not to let the salt come into direct contact with the yeast.
  2. With the paddle attachment attached, mix under low speed to blend the dry ingredients.
  3. Heat up the water to 135 deg F then add in the oil. Add this mixture to the flour one while mixing and adding in the two eggs.
  4. Using the microwave, slightly heat up the sweet potato mix to about 130 deg F. Due to the thick consistency you will have to stir the mixture every 30 sec to ensure that it does not overheat.
  5. Add the sweet potato mixture to the dough and continue to mix with the paddle attachment for at least 5 minutes at high speed to allow the dough to develop its gluten.
  6. If the dough mixture is too watery (does not develop strands against the paddle attachment then add ½ cup of flour and beat for an additional 2-3 minutes
  7. Change over to the hook attachment and add a cup of flour to the dough and mix for an additional 5 minutes starting at low speed until the fresh flour is incorporated into the dough ball and then back to high for the remainder of the time.
  8. Add ¼ cup of flour at a time into the bowl until the dough ball begins to clean the sides of the bowl while being mixed. Change the mixer speed to low when adding flour and switching to high once the flour is incorporated.
  9. Once the dough ball can sustain cleaning the sides of the bowl stop the mixing and pour the dough onto a well-floured surface and knead by hand for about 5 minutes until the dough ball develops a smooth elastic consistency.
  10. Place into an oiled container where it can expand to at least double in size and place in a heated oven at approx. 140 deg F for an hour. The oven does not need to stay on.
  11. Take the proofed dough out of the oven and punch down dough.
  12. Pour dough onto a lightly floured surface and knead lightly to remove large air pockets from the dough and separate into 2 halves and return one into the bowl and cover with a tea towel.
  13. Roll out the dough to 3/4 inch thickness and distribute 1/2 cup of raisins evenly on the dough.
  14. Roll up the dough like a log and fold lengthwise and flatten out again.
  15. Repeat step 13 and 14 with the remainder of the raisins.
  16. Repeat step 13-15 with the other half of the dough that was set aside.
  17. Put the two pieces of dough in greased loaf pans and put in the oven on the middle rack at 350 degrees for about 30-35 minutes.

Happy Baking!

-The Piquey Eater

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