The Fresh Loaf

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sweet potato whole wheat challot

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rubato456's picture
rubato456

sweet potato whole wheat challot

i'm trying to post my first image ever on the fresh loaf......i baked two sweet potato whote wheat challot from 'the blessing of bread' book, she did not use whole wheat flour, but i used this as i prefer it. they taste great. one is already gone......

 

i don't see the image displaying.....i'm using [img] http://url of image[/img] isn't that the synatax? i have the image on snap shot and i copied the url from that location but i'm not seeing anything....much thanks for assistance. 

 

  

 

it worked!!! yeah! i put the pix on photbucket and this worked.... 

 

here's pix of the crumb view of what is left..... 

Floydm's picture
Floydm

Sounds right to me, but you can try some of the other methods:

http://www.thefreshloaf.com/node/2960/posting-photos-faq

rubato456's picture
rubato456

 i looked at the photo faq you mention but i don't know where/what the 'little camera icon' refered to is......is that in windows xp....or is that camera icon on the fresh loaf web site???  thanks so much! 

 

deborah 

Floydm's picture
Floydm

On the website. Right at the top of the text entry field.

rubato456's picture
rubato456

i'll be d*med! yes, it is there on the right of the text entry field! i guess my 50ish eyes couldn't make it out w/o my computer glasses on.....that would have been too easy......i was so worried about my html......i completely missed it!! thanks again floyd. 

 

deborah

Mini Oven's picture
Mini Oven

You can be proud.  Now that we have the pictures, tell us more about the chalot. 

Mini O

rubato456's picture
rubato456

from a blessing of bread-maggie glezer. these were called pan de calabaza (pumpkin bread) but i had 2 leftover smallish sweet potatoes i had baked a few nights before...so i used these.

115 gms sweet potato (i used about 160 grams of sweet potato puree, i figured since i was using whole wheat flour, i would need the extra moisture).

7 grams instant yeast

1/2 tsp ground cardamon

1/2 tsp ground ginger

90 grms unbleached bread flour (bob red mills)

410 gms whole wheat king arthur flour 

40 gms granulated sugar (her recipe called for 70 gms but i like things less sweet)

2/3 c warm water

8 grms table salt

1/4 c coconut oil (my secret ingredient!!, she calls for vegetable oil)

1 large egg plus one for glazing 

make a yeast slurry: in large bowl mix yeast, spices, unbleached bread flour. wisk in warm water. let slurry stand for 20, still begins to ferment and puff up slightly.

wisk in sugar, oil, 1 egg and sweet potato puree into slurry till well combined. stir in ww flour (410 grms). when mixture is a shaggy ball, scrape it out onto your work surface and knead it until well mixed, and smooth. i kneaded for about 10 minutes by hand. the dough was slightly sticky, and became smooth towards the end of kneading. she said dough should not be sticky at all, but again, since i used ww flour i thought it should be more hydrated.

i let the dough ferment in a warmed bowl covered with plastic wrap until double-triple in size temp of my kitchen was 79 degrees. it took about 2 hours.

i dvided the dough into 2 portions for 2 loaves. then i divided each loaf into 7 portions again, weighed each portion and made adjustments to have all balls approx the same size. then i usee the sheeting technique she talks about .....rolling each ball flat and thin as i could, and then rolling up long side into a thin tapered 'snake' for the braids. i kept everything except the snake i was working on under plastic wrap to keep it moist and supple.

i braided each challah (7 braids per loaf)and let ferment under plastic for approx 1 1/2 hours. they rose beautifully.  she suggests doing the final ferment in the refrig for up to 24 hours for best flavor development, but i had put so much work into the braiding that i was worried if i got home late from work it might be overproof and ruined so i went ahead and didn't refrig but let do final rise on the counter. i preheated my oven w/ a baking stone on the upper third of the oven per her directions, and baked each bread one at a time (oh and i glazed with beaten egg and a pinch of salt), sesame and poppy seeds.

baked about 35 mintues, tenting with foil last 10 minutes as the bread brown beautiully and i was afraid they might get over dark.

that's it.....my family loved them. said it was better than store challah andthere is only one tiny piece left this morning. i'll need to make again for the new year on monday, this was a test run. 

 

 

 

 

sesame seeds to sprinkle, i used poppy seeds as well 

 

 

deborah

Marni's picture
Marni

Deborah,

I make a similar recipe that I serve for Sukkot.  It is a great harvest bread.  I also sometimes make it for Thanksgiving and make rolls.

Your challahs (challot - you are right) look beautiful, I can never get such clear definition in my braids.

Happy New Year!

Marni

chahira daoud's picture
chahira daoud

Very nice color, your challah looks sooo yummy, i can smell the cardamom scent.

But the crumb pic is not clear , anyway, the bread looks amazing.

Thank you for sharing your recipe & happy new year Deborah.

rubato456's picture
rubato456

for your kind words. i wish the pictures were sharper, but i'm using a very old and beat up digital camera. only one i have....maybe someday i'll get a sharper picture....crumb was quite fine textured......as far as the braiding, i think it helped to have all snakes pointed on each end (tapered) and i really tried hard to have each snake weigh just about the same. kept everything under plastic as i worked to keep snakes moist and supple. and i did a somewhat relaxed braid, didn't pull too tight, but not too loose either. these really were the best looking ones i've done yet......i'm definatley going to bake again this weekend.....

 

deborah

rubato456's picture
rubato456

today wasn't so good. doubled the receipe and would try some interesting shapes. Unfortuantely  i forgot to double the oil and honey.   it's dry and not sweet! I was going to send some to my mother as a suprise. Not this batch......

 

Hungarian Celebration Challah: The height of braiding difficulty! Two high 4 braided strands side by side, crowned with a 5 strander... 

 

string of pearls challah shape 

 

five strand challah

 

deborah 

Pablo's picture
Pablo

Wow!  Your breads are breathtaking!  

Too bad about forgetting things.  Don't you hate that?  My trick is to forget the salt.  Lately I've been taking the BBA advice to measure everything out in advance.  So far it's working.

:-Paul