The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Bread

  • Pin It
breadmantalking's picture
breadmantalking




In North America, sweet potatoes or yams are traditionally harvested and eaten in the fall of the year.  Sweet potatoes are root vegetables and, although they look very much like regular potatoes, have certain qualities that make them ideal for bread. They are sweet of course, hence the name. More importantly, they are orange in color something that adds a wonderful, delicate shade to the bread.

They are to be found everywhere in the world in many shapes and sizes. In Israel we have a member of this family, locally called batata, (stress on the second syllable) an Arabic word for potato.  It is both similar in texture and bright orange just like the North American sweet potato. It can be used interchangeably for all recipes that call for sweet potato. I have even used it to make a great sweet potato pie and candied yams.

This bread is a soft, delicate sandwich bread that is a gentle orange color. It is not the screechy, bright orange of Halloween, but rather it takes on a subdued, understated hue. It is perfect for sandwiches that have drier contents (meat and/or cheese) but probably would not be appropriate for wetter ingredients (like sauces and gravies). Mostly, it's delicious and perfect for breakfast. Makes great toast, too, and tastes great with butter or jam.

Here's What You'll Need:
for the starter (poolish):
200g (1 3/8 cup) AP flour
200g (3/4 cup + 1 1/5 Tbs) warm water
1 tsp. yeast

for the dough:
400g poolish
1 cup (250ml) warm water
10g yeast (2 tsp.)
800g (about 3 1/2 cups) AP flour
1 1/2 tsp. salt
1/4 cup olive oil
2 sweet potatoes, baked until soft and mashed
1 Tbs. coarsely chopped rosemary

Here's What You'll Need to Do:
1. Make the poolish by  mixing the ingredients together. Let it sit, covered, at room temperature for about 3 hours. Place in the refrigerator overnight.



2. Peel and mash the baked sweet potatoes. You can bake them with the rosemary if you wish to intensify the flavor.
3. Knead together all the ingredients, including the poolish to make a slightly sticky dough. Knead it until it is smooth, then form it into a ball


 and place the dough in an oiled bowl, covered, to rise. Let the dough rise until doubled, in a warm place. This will take about 1 1/2 to 2 hours.
4. De-gas the dough as little as possible when handling. Form the dough into 2 round loaves, or torpedo shape or even rolls. Cover with a towel for a final rise, about 45 minutes.



5. Bake at 350F (175C) for about 40 minutes for loaves, or about 20 minutes for rolls. Cool on a rack.



knit fast die warm's picture

ww soft sandwich loaf, please help

September 23, 2010 - 2:12pm -- knit fast die warm
Forums: 

i've been making a few different recipes for ww sandwich loaves. i'm not happy with the results.


i'm looking for something similar to the softness of a store-bought loaf. i've never done a sourdough starter, so i'd rather the suggestions be with yeast.


i have ww flour, ap flour, gluten, dry active yeast, white sugar, brown/natural sugar, raw honey, milk, kefir.


i'd also LOVE to be able to add other goodies like oats, nuts, wheat germ, flax meal, and such.

jennyloh's picture
jennyloh

 


In the middle of the week,  I decided to make some bread after returning from 2 full days of meeting,  I need to de-stress.  Picked up Bernard Clayton's book and saw this attractive name - Feather Bread.  I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed.  So,  I started late in the night.  Click here for the recipe


 


Well,  it didn't turn out like the bread from the restaurant,  although I shaped it like it,  it turned out tasting really good when it is fresh.


 


Somehow,  I realised that white breads seems to harden fast?  Rye bread taste even better as the days goes by.  I tried heating up the bread,  but it was not the same as freshly baked.


 


My son and I discussed that perhaps I should wait till we want to eat these breads,  have it ready in the fridge and bake it near meal times.  suggestions anyone?



 

Subscribe to RSS - Soft Bread