If there was a root veg that I could eat every day it would be a toss up between sweet potato and beetroot. They are bursting with nutritional benefits, they keep your blood sugar stable and they are incredibly versatile: hello sweet potato brownies!
This bread is as good as a store bought loaf and slices perfectly!
I serve with with a roasted garlic butter and extra rock salt- my favourite at the moment is the smoked salt from Oryx.
S W E E T P O T A T O & S A G E B R E A D
w i t h r o a s t e d g a r l i c b u t t e r
4 cloves of garlic, plus an extra 2 cloves for serving
1 tsp olive oil
1/4 cup warm water
1 sachet active dry yeast
Pinch of sugar
1 1/2 cups hot water
1 cup plain yoghurt
1/2 cup full cream milk milk
3 Tbsp unsalted butter, softened, plus an extra 100g room temp butter for serving
2 tsp rock salt
1 cup mashed sweet potatoes
2 tsp finely chopped fresh sage, plus a few extra leaves for garnish
7 cups of flour, plus extra for kneading
1 egg yolk, for glazing
1. Preheat the oven to 190 degrees C. Drizzle all of the garlic cloves with olive oil and wrap in tin foil or parchment paper. Roast 45 minutes to 1 hour until very soft and caramelised. Remove, cool, and set aside.
2. Combine the warm water, yeast, and sugar in a small bowl. Allow to bloom/sit for 10 minutes – the yeast should foam up; this is how you know it is active and fresh.
3. Meanwhile, prepare your 2 loaf pans for baking: butter two standard loaf tins; for rolls and line with parchment paper. Set aside.
4. In a large mixing bowl or mixer, combine the hot water, buttermilk, butter, salt, mashed potatoes and sage. Squeeze 4 of the roasted garlic cloves into the bowl, add the yeast mixture, and stir to combine. Add the flour, 1 cup at a time, and mix until you have a sticky dough.
5. Turn the dough out onto a well floured surface and kneed 10 minutes until springy and elastic – continue flouring your hands and your counter as you work to avoid sticking. Shape into a round.
6. Place the kneaded dough in a large oiled bowl and turn it to cover in oil. Cover with a clean dish cloth and set aside in a warm place to rise – about 1 hour or until it has doubled in size.
7. Once risen, punch the dough down, and dump it out on a well floured surface. Slice the dough in half. Shape each half into a log and place each in the prepared loaf pans.
8. Cover the shaped bread and/or rolls with the clean dish towel and set aside to rise for another 45 minutes or until doubled in size.
9. Preheat the oven to 180 degrees C. Whisk the egg yolk with a ½ tbsp cold water and a pinch of salt in a small bowl. Carefully brush the tops of the loaves and/or rolls with the egg wash. Top with an extra sprinkle or rock salt and fresh sage leaves and bake until golden brown – around 45 minutes. The fully cooked bread sounds hollow when tapped.
10. While your bread is making, take the leftover roasted garlic cloves and crush into a pulp. Stir this into remaining softened butter with a pinch of salt. Put this aside in a cool place.
11. Remove the bread from the oven, cool slightly, and serve warm with garlic butter.
PHOTOGRAPHY: Gunther Schubert from Vorsprung Studios