The Household COO

I baked my first loaf of sweet potato bread for Gavin yesterday night.  After a day’s worth of preparation, proofing and baking, the loaf came out of the oven a little over-charred and somewhat crusty.  I wasn’t able to cut it because I had to wait until it cooled so I still don’t know whether it’s edible.

Here’s my request for today - please let it be edible.  And please let Gavin enjoy eating it.

This is the recipe from my SIL: 

Sweet Potato Loaf

Starter
170g sweet potato (medium sized potato)
120g unbleached flour
130g water at room temp
10g sugar
1/4 teaspoon dried yeast

1. Bake potato whole until tender. Cool and mash it. Measure out 130g and set aside.
2. Combine with flour, water, sugar and yeast in a mixing bowl. Whisk until very smooth and to incorporate air for about 2 minutes (it should appear like a thick batter).
3. Cover and allow to ferment for 2 hours at room temperature.

Flour Mixture
180g unbleached flour
20g skim milk powder
3/4 teaspoon dried yeast
20g soft butter
130g reserved mashed potato
1 teaspoon salt

1. In a mixer bowl, add dry ingredients (everything except potato and butter) to the starter mixture and with the dough hook attachment, mix at low speed for 1 minute.
2. Add butter and mashed potato and mix at medium speed for 7-10 minutes. Remove the dough, lightly grease the mixing bowl and place the dough back in it to allow it to double in size.  This takes 90-120 minutes.
3. Turn the dough onto a lightly floured surgace and gently press to form a rectangle. Try to maintain as many air bubbles as possible. Fold the dough over from all four sides into a tight package and set it back in the container.
4. Allow the dough to rise for another 90-120 minutes or until doubled in size.
5. Turn the dough onto a lightly floured surface and shape into a loaf.
6. Place it in a lightly greased loaf pan and cover it with a large container or loosely with cling wrap.
7. Allow to rise until centre is about 1 inch above the sides of the pan. This will take 90-120 minutes. If the dough is pressed with a fingertip, the depression should very slowly fill in.
8. 1 hour prior to baking, preheat oven to 200C.
9. Bake the bread for 5 minutes, then lower the temperature to 190C and continue to bake for another 20-25 minutes. Turn the pan around halfway through baking to ensure even colouring.

Darn… after reading through the recipe again, I think I realised what I did wrong.  I missed the fourth proof and I didn’t let the bread rise to about 1 inch above the sides of the pan…  tsk tsk tsk.  That’s what I get for not reading the instructions properly…  Anyway, my request still stands.

This entry was posted on Friday, November 30th, 2007 at 7:52 pm and is filed under Law of Attraction, The Secret, cooking, recipes, visualisation. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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