The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Potato-Sweet Potato Onion SD Bread

isand66's picture

Roasted Potato-Sweet Potato Onion SD Bread

 I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.


Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.


Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.





nmygarden's picture

Yep, a bit of relief from rye was in order for you, just as I'm taking a bit of a break from sprouted and wheat-only bread. Will get back to it, but the intensity was getting to me. Must use the roasted pumpkin in the refrigerator, so an opportunity for something softer and begging to hold a slice of turkey, I think!

Happy Thanksgiving! Enjoy your travels. Tillie and Missy send regards to their East Coast buddies.


isand66's picture

Thanks Cathy.

Glad you liked it.

Look forward to your non-rye bread and have a great Thanksgiving as well.

Max, Lexi and the rest of my baking apprentices say hi right back :).



golgi70's picture

Bet this one is tasty


isand66's picture

Thanks Josh.  You would win that bet :).

Have a great Turkey day.


dabrownman's picture

This one has to taste great - onions and 2 kinds of potato is illegal in several states and a couple of countries I hear.  This should tide you over till the next rye bake. Well done and

Happy baking for Thanksgiving  Ian. 

isand66's picture

You are right on the probably is illegal which is why I'm escaping to North Carolina tomorrow :).

Glad you like it.  Hi to Lucy from her East Coast baking buddies.

Have a great Thanksgiving.


Apple Betty's picture
Apple Betty

Nice break from baking rye.  This looks really good and tasty.  Thanks for sharing.  I think I'll try this one.

Mebake's picture

Great! I believe you. I must try onion in bread next. now sweet potato, durum... are entirely exotic to me for the time being. Too many ingredients makes bread sort of a pastry like affair; TOO MANY DISHES TO CLEAN!


Thanks for sharing, Ian, and happy thanks giving to you and yours.


isand66's picture

Thanks Khalid.  I hope you try some caramelized onions in one of your breads soon.  I'm sure you will enjoy it.


Kiseger's picture

gorgeous yellow you got, looks moreish!  This goes on the to do list, definitely!  

isand66's picture

Thanks.  Glad you like it.  Let me know when you get a chance to try it.  I'm making rolls for Turkey Day and adding dried cherries and cranberries.