Sweet Potato Loaf

It's always amazing to see a dense lump of

dough transform into lighter than air bread.

This is exactly what happened with

Rose's Sweet Potato Loaf.

After an over night cool rise in the frig, 

sponge dough met a baked sweet potato and butter.

The dough had difficulty incorporating all the flour, 

remaining very dry, so I added

more sweet potato.

Probably because I used a different brand of 

unbleached flour.

When it became silky and sticky

as Rose described

it was off for a warm rise.

This recipe had several warm risings,

interspersed with a few folds.

The dough was soft, airy and very sticky.

I resorted to rolling it straight into the bread pan

from the bowl.

I knew the shape would not be correct

but  didn't want to deflate it too much.

Once again, 

waiting an hour for bread to cool,

is quite difficult.

The curiosity consumes me!

I want to see what the crumb looks like

and how it tastes.

Spread with Lyle's Golden Syrup,

this Sweet Potato Loaf is amazing!

~

The Baking Bible

by

Rose Levy Beranbaum