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Peasant bread

Recipe from: 8/3/2000 12:00:00 AM
Ingredients 5
Servings 4


  • 500
    cooked sweet potato, mashed
  • 900
    lukewarm water
  • 2
    cake flour
  • 20
  • 2
    packets instant yeast


45-55 min
Preheat the oven to 220 ºC and butter 2 baking sheets or spray with nonstick spray. Blend the sweet potato and lukewarm water until smooth and set aside. Place the cake flour, salt and instant yeast in a large mixing bowl and make a well in the centre. Add the sweet potato mixture and mix to form a dough. Knead the dough well on a floured surface until smooth and elastic and leave to rise in a warm place until doubled in volume. Knock the dough back and divide into 4 equal pieces. Shape each piece into a neat ball and place 2 balls on each of the baking sheets, leaving sufficient room in between for rising. Leave to rise once more in a warm place. Dust with cake flour and bake for 15 minutes. Reduce the oven temperature to 190 ºC and bake for another 30-40 minutes until golden brown and done. Makes 4 medium-sized loaves.

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