Receita Solta

Delicious Sweet Potato Bread: Flavor and Nutrition

RS

Por

Master Receita Solta

Delicious Sweet Potato Bread: Flavor and Nutrition
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories765 kcal

Resumo para quem tem pressa

"Sweet potato bread has a soft and moist crumb thanks to the addition of the tuber puree mixed with wheat flour. It is a practical and cozy homemade recipe to compose breakfasts or nutritious snacks."

Delicious Sweet Potato Bread: Flavor and Nutrition

O Que Você Precisa Saber

- O purê de batata-doce cozida retém água na massa, garantindo maciez duradoura por vários dias. - A primeira fermentação de 1 hora permite o desenvolvimento do glúten e a expansão uniforme dos gases. - A segunda fermentação de 30 minutos na forma garante um pão leve com casca fina após assar a 180°C.

Ingredients

Main Course

  • 500g of boiled and mashed sweet potato
  • 600g of wheat flour
  • 10g of salt
  • 20g of sugar
  • 10g of dry yeast
  • 200ml warm water
  • 50ml of vegetable oil

Instructions

Main Course

1

In a bowl, mix the mashed sweet potato, yeast, and warm water until you get a homogeneous mixture.

2

Add the sugar and salt and mix well.

3

Gradually incorporate the wheat flour, stirring constantly until the dough starts to come off your hands.

4

Add the oil and continue kneading until the dough becomes elastic.

5

Cubra a massa com um pano e deixe descansar por 1 hora em um lugar morno até dobrar de volume.

6

After resting, shape the dough into a loaf shape and place in the greased pan.

7

Let it rest for another 30 minutes.

8

Preheat the oven to 180°C (350°F).

9

Bake the bread for about 30 minutes or until golden.

10

Remove from the oven and let cool on a wire rack before cutting.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Sweet Potato Bread: Flavor and Nutrition com perfeição.

COMPRAR INGREDIENTES

Como Associado Amazon, o Receita Solta recebe por compras qualificadas feitas atraves deste link.

Chef Tips

- Make sure the sweet potato is warm or cold before mixing with the yeast so as not to inactivate the microorganisms. - Knead the dough vigorously for about 10 minutes until it reaches a smooth, silky, and elastic point. - Wait for the bread to cool completely on a wire rack before slicing to avoid compressing the warm crumb.

Variations

- Brush a beaten egg yolk with a tablespoon of milk on the surface of the dough before the oven for a golden and shiny finish. - Sprinkle sesame or flax seeds over the shaped dough before baking to add a rustic flavor. - Shape into small individual 50-gram rolls instead of a single loaf, reducing the oven time to 20 minutes.

Substitutions

- Vegetable oil can be replaced by 50g of softened butter or 50ml of mild olive oil. - Refined sugar can be swapped for brown sugar or honey in the same amount of 20 grams. - Warm water can be replaced with warm milk to create an even softer and velvety crumb.

How to Store

Keep the bread cooled in a proper food plastic bag or well-sealed container for up to 4 days at room temperature. Avoid storing in the refrigerator, as refrigeration accelerates aging and dries out the center.

Can You Freeze It?

The bread freezes excellently for up to 3 months. Slice the completely cold bread, separate the slices into airtight bags, and remove excess air; thaw directly in the toaster or in a skillet heated over low heat.

What to Serve With

Serve warm slices with melting salted butter, cured minas cheese, or creamy requeijão. Harmonizes perfectly with a cup of freshly brewed coffee with milk or full-bodied black tea.

Frequently Asked Questions

Why does the water need to be just lukewarm and not hot?

Hot water above 45°C kills the yeasts of the dry biological yeast, preventing the dough from fermenting and rising.

How to know if the dough has been kneaded enough?

The dough will be ready when it completely detaches from the hands and the counter, presenting a smooth surface and malleable texture.

Can I use fresh biological yeast in this same recipe?

Yes, use 30g of fresh yeast to replace the 10g of dry active yeast, dissolving it in warm water with sugar.

Por que não devo cortar o pão logo que sai do forno?

Cortar o pão muito quente libera vapor abruptamente, deixando o miolo úmido demais, gomoso e com aparência de massa crua.

You might also like

Fale pelo WhatsApp