Many people have turned to the satisfying task of making their own bread while they are stuck at home. In fact, so many people are baking bread that yeast demands around the country have been soaring!
Bread making is a time-consuming yet rewarding task that many people have found to be therapeutic while social distancing. Try it for yourself —here’s our unique recipe for sweet potato protein bread that the entire family will enjoy.
Ingredients (one round loaf)
3 chopped and boiled sweet potatoes (About 3.75 cups)
1 tbsp of active dry yeast
1/4 cup lukewarm water
1.25 cups of milk of choice (dairy or non-dairy)
2 + 1 tbsp of butter
1/3 of a cup of maple syrup
2 tbsps + 2 tsp of organic cane sugar
1 tbsp of salt
1 scoop of Life’s Abundance Vanilla Plant Protein
3.5 cups all-purpose flour + more to dust
1.5 cups of whole wheat flour
Directions
Peel, boil and mash the sweet potatoes.
Heat the milk and 2 tbsp of butter until the butter is slightly melted. Stir in the sugar and let the mixture cool to room temperature.
Add the yeast to the milk and put it aside to activate. After about 7 minutes it should start to form a froth, with a lot of movement and yeast activity.
Mix the mashed sweet potato into the yeast mixture.
In a large mixing bowl sift together the flours, salt and protein powder. Add the yeast mixture and start mixing until the dough starts to form.
Stir the yeast into the water and allow the yeast to bloom until foamy.
In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
Once finished, cover and let the dough rise again for another 1 ½-2 hours.
Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
Cover and let rise for 1 hour.
Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)
Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
Cover with the lid and return the pot to the oven.
Bake for 45 minutes, removing the lid for the last 15 minutes.
Remove bread from pot, cover, and let cool for 10 minutes before slicing.
Enjoy!