Sweet potato bread

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Recipe's preparation

sweet potato purée

Peel & dice the sweet potato and place into the TM "Closed lid" Cover with 500ml cool water.

Cook for 18-20min "Counter-clockwise operation" ,"Gentle stir setting" ,120C until tender.

When tender, reserve 65ml of the cooking liquid then drain the potatoes.

Return the potatoes to the TM bowl and add the salt, sugar, butter and milk. Mix well Sp4, 10s till smooth.

Empty the potato into a spare bowl.

Bread

Return the reserved liquid to the TM bowl "Closed lid" (make sure it is not still too hot) and add the yeast. Mix at 37C, Sp 2, 2 minutes.

Add the reserved mashed potato, bread improver and approximately 600g of bread flour.

Knead "Dough mode" for 2 minutes then check consistency. If the dough is too sticky add more flour and continue kneading "Dough mode" for another 4 minutes.

Turn the dough into a greased bowl. Form into a ball and turn over, greased side up. Cover loosely with a tea towel or silicon lid and leave in a warm spot to rise till doubled in size. About an hour.

Place a large Dutch oven in the oven and pre-heat to 230C.

When the dough has risen knock it down and form into a loaf or cob (depending on your Dutch oven)place your loaf on a large sheet of baking paper. Make a few shallow cuts across the top. Sprinkle with flour and cover loosely before setting aside to rise again.

Once your loaf has doubled in size, carefully remove the Dutch oven from the oven, place your loaf inside and replace the lid before returning the pan to the oven.

Bake for 30 min then remove the lid and continue cooking for another 5-10min.