Sunday, February 9, 2014

sweet potato quick bread



A savory bread, similar to a biscuit in texture, beautiful color and subtle onion flavor, a great bread to accompany soup, or to serve with beans. I cooked my sweet potato for this recipe, but this would be a great way to use up left overs.


1 cup cooked sweet potato (about one large)
1 cup bread flour
3/4 cup all purpose flour
1 TB and 1 tsp baking powder
3/4 tsp salt
1 1/2 TB minced shallot
1/2 cup butter (frozen and diced)
1/2 cup soy milk
2 tsp apple cider vinegar

Cook the sweet potato. Cool and peel. Mix the soy milk and vinegar together in a small bowl and set aside.
In a food processor, pulse together the flours, baking powder, salt and shallot a couple of times to combine everything. Add the diced butter and pulse about 8 times. Add the sweet potato to the soy milk and vinegar mixture and stir to combine. Pour this into the food processor and pulse a few times until it starts coming together. Dump onto a board and gather together. This is a very sticky dough, you may need a bit more flour but don't over do it. Form into a disc - about 7 inches in diameter- and place on a parchment lined baking sheet. Bake at 350 for about 30 minutes.



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