Double Starch

Hahaha....made sweet potato bread just the other day...turned out pretty good.  I called it double starched bread....just because it contained two forms of starch.

Usually the bread dough gets really sticky when making sweet potato based bread.  This is due to the high moisture in sweet potato. So, I normally bake my sweet potatoes before mashing them.

I made two loaves of bread using two medium size sweet potatoes.  Quantity wise---probably 11/2 cups of mashed sweet potatoes is rather on the heavier side.  Most recipe asked for 1 cup only.  But I really want to max out the flavor of sweet potatoes in the bread.  For this reason, this particular bread was very sticky.  Thank god for Kitchen Aid mixer...hahaha!!!  Machinery makes a messy job containable.  Though, I personally like to play with bread dough.  I kind of like the feeling of kneading soft dough.  Hahaha!!!

Anyway, I used about 6 cups of flour for this recipe, 1 tablespoon of yeast, 1/3 cups of butter (though I sometimes substitute with vegetable oil), 2 tablespoon of honey (also can be substituted with sugar), 1 tablespoon of salt, and about 11/2 to 13/4 cups of liquid.  The key to this bread is the moisture since the sweet potatoes may contain more moisture sometimes, then adjustments must be made.  Of course, if substitution of oil instead or water or honey with sugar took place then the water level needed to be adjusted as well.

Anyway, after getting my sticky dough kneaded into a smooth dough, I took it out of the mixer and plopped it into an oil bowl.  When the dough rose to wise its size, punched down and divide it into two.  Shaped them into logs and leave them in the 9" loaf pans for second rise.  Once they are ready, baked in preheated over at 400 C for 15 min and then at 350 C for 25 min.

Here is the result.....