Monday, April 1, 2013

Rustic Potato Loaves

This is absolutely a new favorite.  I went shopping with my mother-in-law for Easter.  I mentioned the idea of using sweet potatoes in this recipe instead of the Russets that it called for.  She said, "Why not, go for it!"  I'm so glad that I decided to take the chance.



I cut the sweet potatoes in small pieces because they take a bit of time to soften.



The yeast blossomed really lovely.



The potato dough was such a wonderful peachy tone.



Sarah did a great job adding the flour to the towel.



I was amazed how much these loaves rose in such a short period of time.



These smelled fantastic! We all had to fight the urge to eat all of it, the night before Easter.



A slice cooled a bit out of the oven was heavenly.  There were small bits of sweet potato that you could see in the bread. This went well with county ham the next day.

 Warmly,

 Broad Brook Bakers




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5 comments:

  1. Cher RockwellApril 1, 2013 at 10:27 PM

    I wondered if anyone would try sweet potatoes on this - it looks absolutely wonderful!

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  2. AnonymousApril 3, 2013 at 10:57 PM

    I was wondering what would happen with sweet potatoes! I'm sharing this with my sister-in-law too!

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  3. Cathleen | My Culinary MissionApril 6, 2013 at 12:11 AM

    I love the look of your sweet potato bread! It crossed my mind while I was making the bread as instructed. Thanks for going outside the box on this one. I'll have to give it a try.

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  4. AnonymousApril 9, 2013 at 3:51 PM

    Great variation - I'm not surprised it made such a good addition to your holiday dinner. The colour is beautiful, too.

    ReplyDelete
  5. TeaLadyApril 10, 2013 at 4:00 PM

    What a great idea to use sweet potatoes. Have to try that since I always have them in the pantry. LOVE the color.

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