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Sweet Potato and Sage Bread

Sweet Potato and Sage Bread

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A flavorful sandwich bread speckled with sweet potato and savory sage leaves.MORE+LESS-

4 1/2

teaspoon active dry yeast


cup mashed sweet potatoes

2 1/2

cups whole-wheat flour

4 1/2

1/2 cups white bread flour, plus more as needed

1 1/2

tablespoon chopped fresh sage leaves

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  • 1

    Microwave water for 30 seconds until warm, about 110°F. Pour water in a large bowl and add yeast, stirring to dissolve.

  • 2

    Cook potatoes until soft. Mash until smooth. Add to mixture in large bowl, along with butter, honey, egg, salt, whole wheat flour and chopped sage. Mix with spatula until smooth. Stir in enough white bread flour to form a soft dough.

  • 3

    Turn dough onto a floured surface. Dough will be very sticky. Continue to add bread flour while kneading until dough is tacky but does not immediately stick to fingers. Knead about 10 minutes until elastic. Place in clean bowl spraying with cooking spray; turn to coat. Cover and let rise one hour or until doubled in bulk.

  • 4

    Punch dough down. Divide in half and shape both halves into oval-shaped loaves. Place in two 9 x 5-inch loaf pans sprayed with cooking spray. Cover and let rise about 30 minutes or until doubled in bulk.

  • 5

    Bake at 375°F for 30-35 minutes or until golden brown and about 190°F inside (use a thermometer to test). Check bread after 10 minutes into baking; if tops are getting too brown, cover loosely with tin foil.

  • 6

    Remove pans from oven and cool completely on wire rack.

No nutrition information available for this recipe

More About This Recipe

  • When I was little, I hated the taste of sweet potatoes. They seemed bland to me, and stringy, and I was wary of their stark orange color (my discerning palate as a youngster only preferred foods of the beige color). Once I started getting older and developed a wider range of taste buds (and discovered the fabulous brown sugar/butter combination), I always asked for sweet potatoes over the regular ones. Now, they're more a part of my diet than the boring old russets.Sometimes, though, I get fed up with always accompanying my sweet potato with the intense sweetness of brown sugar and butter, and I long for a more savory, sophisticated taste alongside the starchy orange vegetable. Recently I've also been contemplating how to make traditional sandwich bread with a little more pizzazz, instead of continuing to wedge a few of my favorite ingredients between two tasteless slabs. That's when Sweet Potato & Sage Bread came into the picture.In case you haven't noticed by now, I'm a big fan of coupling two ingredients into one loaf. I like simplicity, so I tend to steer clear of multiple main ingredients if I can help it. I also love the sweet and savory combo, though this recipe leans more to the savory side. What's nice about this particular recipe, though, is you can choose really any partner to go along with the sweet potato - thyme, rosemary, brown sugar, or let it stand alone. I chose sage based on a yummy sweet potato-brown butter-sage pasta dish my husband made for Valentine's Day. The melded flavors just stuck with me, and I've been curious to implement them into a different meal ever since.This bread is great for those who struggle with yeast breads not rising -- to be honest, I'm not sure what ingredient makes this loaf so unfussy, but whatever it is, it almost always rises into a very tall loaf. Perfect for sandwich bread.Use the Sweet Potato & Sage loaf for your favorite grilled cheese recipe, or slather on some tasty cream cheese. Your own discerning palate will thank you for it.

Sweet Potato and Sage Pull-Apart Rolls (GF) Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna's Bakery (formerly Babycakes NYC). This book is exactly what you'd expect from Erin McKenna: beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like "rye" bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can't begin to name them all. We see a lot of cookbooks around here, and what we like about this book is that it's relatively small, so you're not thumbing through 500 recipes, and it's full of unique dishes. Plus, we know from personal experience that Erin's recipes are reliable and delicious. We absolutely adore Erin's writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions. Random House has generously offered us three copies of Bread & Butter to giveaway. We'll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch, and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We'll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can't wait, look for this book at your favorite local bookseller. How To Make Sweet Potato Toast | Shakarkandi Toast Recipe:

All you need to do is roast the sweet potato, dice it and toss with salt, pepper, chaat masala, lemon juice, chopped ginger, chopped green chilli, green chutney and mayonnaise. Now, toast the bread until golden brown in colour, and layer the sweet potato mix on it. Finally, drizzle some olive oil, sprinkle almonds and voila.

Click here for the step-by-step recipe.

Crispy, flavourful and wholesome - this sweet potato toast is unabashedly a show-stealer! Besides being tasty, this dish also loads you up with vitamins, minerals, fibres and antioxidants, thanks to the super healthy sweet potatoes.

What are you waiting for? Get to the kitchen and prepare this tasty and wholesome dish to kick-start the morning. Now, you have no reason to skip breakfast.

About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.

Recipe Summary

  • 1 large russet potato
  • 1 large orange-fleshed sweet potato
  • 1 egg
  • 2 ½ cups all-purpose flour
  • ⅓ cup rice flour, or as needed (Optional)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 leaves fresh sage, or more to taste
  • 1 small garlic clove, crushed without breaking into pieces
  • 3 tablespoons grated Parmesan cheese

Preheat the oven to 450 degrees F (230 degrees C).

Prick russet potato and sweet potato all over with a fork. Wrap individually in aluminum foil.

Bake in the preheated oven until soft, about 1 hour 15 minutes. Unwrap the potatoes and let cool slightly.

Remove skin from the potatoes and mash flesh in a bowl. Let cool, at least 15 minutes. Add egg and mix with a fork. Mix in all-purpose flour gradually using a spoon knead together by hand as dough becomes tougher.

Dust your work surface with rice flour. Place the dough on the surface it will be quite sticky. Cut into 8 pieces place on a tray and freeze until easier to handle, about 10 minutes.

Take 1 piece of dough from the freezer. Roll out into a long sausage on the dusted work surface. Cut into comparably small gnocchi pieces, the smaller the better. Transfer to a dish covered with plastic wrap and dusted with flour. Repeat with the remaining 7 pieces of dough. Transfer gnocchi to the freezer until ready to cook.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 4 minutes.

Combine olive oil, butter, sage, and garlic in a large saucepan over medium-low heat. Cook and stir until butter is melted and flavors are combined, 2 to 3 minutes. Remove garlic and add the gnocchi. Top with Parmesan cheese and mix well.

Sweet Potato Croquettes for Side Dish

And best of all, I found my prize dish to take my Thanksgiving-risk to the table&mdashsweet potato croquettes! These are perfect for my turkey day contribution. It&rsquos made from mashed sweet potato, salty pancetta, hints of fresh sage and then coated in panko bread crumbs and fried to a crisp. Say that ten times fast.

How can anyone NOT want to eat one of these sweet potato croquettes? I&rsquom certain Todd will have to take me seriously now when it comes to contributing a dish to rival his potatoes-au-gratin . It&rsquos all friendly, uh&hellip.. competition here.

Move over potatoes-au-gratin and make room for these perfectly crispy, slightly-savory, sweet potato croquettes. No fear here for Thanksgiving. So, take that.

I&rsquom feeling a little dangerous and so should you.

Watch the video: Παραδοσιακές συνταγές, Γλυκό από πατάτα (May 2022).